Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Rib disaster

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • ecowper
    commented on 's reply
    Yes

  • FireMan
    replied
    If they were dried out & black they were over cooked, plain & simple. Syrup & or foil don’t overcook Wibs.

    Leave a comment:


  • Jerod Broussard
    replied
    On my pellet if I set that dude to 275 I promise I'll have some 350+ temps on the chimney end of things. And if the edges of any racks are on the edge of the drip pan, they are getting toasted, big time. Ask me how I know.

    Leave a comment:


  • Oak Smoke
    replied
    I suspect a bad temp read out. Sounds too hot. I don’t think your syrup wouldn’t have hurt you at 275 for just 45 minutes. I too cook my ribs about 275, if I leave them wrapped too long they fall off the bone.

    Leave a comment:


  • ecowper
    replied
    So, two of your racks turned out black, bark way too crusty, and one of them completely dry, burnt, inedible. But the third was fine. They were clearly cooking fast early in the cook. After foiling, only the rack most protected from heat came out edible.

    My take is that your temp inside your smoker was much higher than you think it was. For what my two cents are worth.

    Leave a comment:


  • das85
    started a topic Rib disaster

    Rib disaster

    Hey folks looking for help to figure out what did I do wrong today.. Think I followed same procedure that I've done many times, never had a result like this. Unfortunately didn't take photos as I was too bummed.

    Smoked 3 racks of spares trimmed to St Louis. GMG Davy Crockett at 275, with a rack insert. Rubbed an hour before. Two racks on top rack, one rack plus trimmed tips below.

    Spritzed after just under an hour, all looking good. Bottom rack looking a little more advanced than top.

    Came back for another spritz about an hour later.. Bottom rack getting a little black, and rib tips on the right incinerated (more on this later). Foiled the bottom rack (adding more rub, a little maple syrup, and grape juice). Put that back and let the top two go a little longer, then foiled them as well. Stacked those two (wrapped individually) on top rack and moved bottom up to top at that point, as I worried bottom was too hot.

    Checked in 45 mins later...all racks temping between 200 and 215. One rack seemed just about perfect, and ate well. But one charred to point of inedible; instead of bend test, was stiff and I could break it in half like a stick. All moisture gone. And one in between, mostly edible inside but the bark was black and crunchy and tasted burnt. The charred racks were also sticking to the foil, was hard to peel off.

    My thoughts:
    * Never seen ribs get dried-out and crunchy while wrapped in foil with liquid.
    * Does sticking to foil mean maple syrup was bad idea, or is that just reflective of the general overcook? Usually I use honey or agave, figured maple would behave similar.
    * I would be temped to blame smoker thermo sensor...but have cooked on it 5 other times in last 2 weeks and all great. * GMG suggests moving heat shield to even out temp left-right, and the difference among bottom rack rib tips suggest I should give this a try. But hard to imagine that explains the whole thing.
    * How did the one rack come out perfect while others inedible? I know it was one of the top racks which I stacked after foiling...maybe good one was on top and stacking helped shield it from too much heat??

    ​​​​​​It has been at least 5 years since I had ribs turn out this badly...would love to figure out what went wrong. Any thoughts much appreciated!

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read ourcomplete review

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker


Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them