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HELP - my ribs weren't good

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    HELP - my ribs weren't good

    Hi all,

    This was my first use of the MAK 2-star with ribs.

    I used the same ribs as always from Costco. Same rub. The main difference was the smoker (using the MAK vs. my prior electric vertical unit).

    The ribs may have been a bit overcooked - the meat pulled way back from the bones and once cut, the meat easily fell off the bones. I cooked them until 190F (two probes on two racks using the Thermo 2 channel unit), so it's believable. Not dry; fairly moist (could have been less done and more moist).

    Also, I never before noticed these "white-ish" pieces of what appears to be cartilage or gristle. Would they have melted if cooked to a higher temperature, or was it just perhaps a different cut of meat from what I'm used to?

    I spritzed once per hour, using a 2-2-1 method.

    I don't know what else to say but the Big Boss says sell the damn thing and go back to the old smoker!

    Any OTHER advice???

    Thanks in advance...

    #2
    PS - i also posted this under techniques/pork; that's probably a better place for this?

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