First Rib Cook - What Went Wrong?

[harryrutland]

Hello all--

I actually did my first pork ribs last weekend--the three-pack of St. Louis cut from Costco, with Memphis Dust for the rub. Lightly salted the night before.

I've got a WSM 18", which isn't wide enough for a full rack nor tall enough, so I've actually Frankensteined together a modified version using 2 center sections to give me the height to hang the racks. THAT part worked beautifully; I was able to get my temp very stable between about 215 and 230 for the entire cook. Yes, there's a little temperature differential from top to bottom, generally about 10 degrees, but since I was cooking vertically, I just flipped them at what I thought would be halfway through.

However, they came out very dry. I started doing the "bend test" at about 5 hours, and they didn't respond with that "almost breaking" that I've read about. Tested about every half hour after that, with the same result. At 7 hours, I just pulled them.

I'm wondering why they came out so dry.

1. Did I just cook them too long, or is there some other reason they would have been so dry?

2. Is there some other method for testing doneness I could have used?

Thanks!

[FireMan]

Yessir, it do sound like it was tooo long. Don’t know much about the WSM, but I would have started checkin at 4 hrs. They were prolly done at 4 1/2.

[Dewesq55]

+1

[Oak Smoke]

It’s entirely possible that they went a little too long in the smoker. My go to test for doneness is with a small wooden skewer slid between the bones, a tooth pick works great also but requires you to get closer with your hand. When the skewer goes through with almost no resistance at all they are ready. I had to resist the old “like going through butter instructions”. The meat between the bones is hard to get a good temp read on so I go with the skewer test. Don’t be discouraged the first ribs I did years ago were terrible. I wrapped them and they literally fell apart when I’m opened them. They’ve improved over time with help from AR and just learning my cooker and experience.

[HawkerXP]

+1

[bbqLuv]

Time and Temp for the cook? Sounds like the cook was closer to making jerky.

How to hang ribs in the Weber Smokey Mountain without tools | WSM smoking meat - YouTube

Hope this helps

[harryrutland]

bbqluv, temp was between 215 and 230 for the entire cook. Complete cook time was 7 hours.

[FireMan]

Your temp was ok. It was the time there bud. Ferget U-tube, there is enough info here on Amazin Wibs.

[ecowper]

What were you using to determine the temp? The dome thermometer? A digital thermometer? If so, where was the temp probe at?

[Jared49]

I have a 18” WSM and I hang them. I believe that your time was quite long, I’m checking at least by the 4 hour mark. You might want to go a little more “lightly salted”. I use kosher salt which is easier to apply.

[harryrutland]

P.S., I should add that using 2 center sections of the WSM allows me to use the water pan, which I did.

[harryrutland]

Thanks all! I've made a promise to do ribs for a friend's birthday, and I want them better than this batch, so back to Costco for more research materials--and into the junk drawer in the kitchen to find me some toothpicks.

[shify]

Aim to cook at a bit higher temp and start checking at 4 hours. I now exclusive rely on the probe test as the bend test was fickle at time. Just keep jabbing between bones till it goes in and out without resistance. Also make sure you remove the membrane before cooking

[radiodome21]

I’ve never hung ribs in my 18 WSM but in my experience they’re done in about 3 hours. I leave the top vent open completely and then play around with the bottom ones. Granted I’ve always had a higher heat of at least 250.

I think they went too long as well. Even when I’ve done them on my pellet grill at 225 they don’t seem to take that long.

I’ve only started recently to not fill the water pan with anything. I’m also assuming you removed the membrane as well. I usually do the bend test as well but I’ve been making more baby’s backs than spares since I stocked up on them over the summer.

[ItsAllGoneToTheDogs]

Where did you get those temps from? Was the measuring device accurate? There's a chance they were undercooked, I have had st louis take between 6 and 9 hours at 225ish. Another way to check them is to spot probe between the bones. I think 200ish, I prefer mine at 195 the closer you get to 203+ the closer they are to fall off the bone instead of bite off the bone.

[Richard Chrz]

I feel so off in this. I smoke my st. Louis Spares for about 6 hours on averages at the 260 average range, no sauce.

[texastweeter]

225° for 6-7 hours here and bend test to check.

[DaveD]

I just use my instant read thermometer to probe the meatiest part of the ribs, the tip is nice and sharp and even if you can't rely on the exact temp, you can feel how it goes in...

Good luck with your next try!

[ecowper]

I asked in a comment, but asking here as a post ….. how did you determine the temp in the WSM? Were you using the dome thermometer? A digital thermometer? If a digital, where did you have the probe at? Do you know what the temp was at the top and bottom of the barrel?

I know from a lot of checking, that the temperature from bottom grate to top grate in my WSM varies by about 40 degrees and from top grate to dome therm by another 25 degrees. With an extra section in there, you might be seeing temp difference from top to bottom of 80 degrees, or more.

[Allon]

Don't forget if you're hanging them...

Fall off the bone

Is also fall off the hooks....

Make sure you hook em' good if you're going to smoke them that long and to that tenderness.

My first rack of ribs had bark that was so thick and hard it was tough to bite through!
It tasted great and the rib meat was tender and juicy. Just a little hard to get at.

I have a cook log of it somewhere.

[captainlee]

I never do the bend test, i just don't get it right. I just probe with a digital thermometer. Go to the thickest part and don't hit the bone.

[RiverJeff]

+ (1) my go to method, works every time!

[Mosca]

The bend test is a guide, not a hard and fast rule. Sometimes ribs are too thick or too meaty to bend! You should also look for pull back from the bones.

If they’re that thick and meaty, then they are thick enough to use an instant read thermometer. Stay away from the bone, and look for 203°ish. (Actually, an instant read between the bones is the best test.)

Once you get them right, they will always be… Amazing!