Baby back ribs question

[Jimmie Rhoden]

It drives me crazy too I speak into a microphone cuz I'm too lazy to type exactly what I want to say, then I read over before I post I hit the post button and the thing says something totally different than what I wanted to post. At least it's not using profanity LOL, my 23 year old boy told me when he woke up this morning he would show me how to turn it off.

[Mr. Bones]

Cool Beans, Jimmie Rhoden !!!!
Sounds like ya' got it covered, an' I'm happy fer ya'!
I cain't even use th' mike; it comes out all gobbleygook, cattywampus an' bumfuzzled on account o', I actually talk with way more twang than I type!!!

[Joetee]

Ok so I fixed some ribs. 3 Long rib racks which don't fit in a 22 inch kettle.

What I did was to get 2 of these.

And cut the side of one to allow them to slide together like this.


Worked like a charm and I have room between the racks for hot gases to cook evenly.

Sent from my SM-G955U using Weber Kettle Club mobile app

[kmhfive]

Nice idea! I might try this in a couple of weeks.

[Joetee]

Ok so I made my first ribs. Now I thought they were outstanding but my family thought they were not done. I used stubs briquettes. Thinking the cooking side was about 225 to 245 with a meat thermometer stuck through the top vent. Fire side was 350+ by the lid thermometer. I know. I'm trying to save for the digital thermostat.

The ribs smoked for about 5 1/2 hrs. I used Memphis dust as a rub.

The meat was pink but seemed to be done. It was flaky with a fork. Moist and juicy. Did not seem to be undercooked at all.

Does it sound like it was done to you? Family all complained but then they prefer there meat to be like card board.

What do you think?

Thank you

[Bathgate]

Thought to say without seeing them. What type of ribs were you cooking? Spares? Baby backs? 5-1/2 hours would be overkill on baby backs but could be about right for spares. The pink was probably a smoke ring, which is a good thing.

[kmhfive]

It sounds like they were done. Did they pass the bend test? It looks like there may have been enough meat for a probe temp.

If if you start with the meat cold enough, and have the right combination of heat and moisture, you can end up with smoke ring all the way to the bone.

[fzxdoc]

The pink on the meat wasn't a smoke ring? Sure sounds like it. It's great having smoke rings on meat.

Some folks are used to rib joint ribs which can be "fall off the bone tender". Meathead recommends instead that a "clean bite" is a better test of a well smoked rib. So maybe your family expected fall off the bone tenderness?

Kathryn

[Joetee]

The pink on the meat wasn't a smoke ring? Sure sounds like it. It's great having smoke rings on meat.

Some folks are used to rib joint ribs which can be "fall off the bone tender". Meathead recommends instead that a "clean bite" is a better test of a well smoked rib. So maybe your family expected fall off the bone tenderness?

Kathryn

I don't know but I have a lot of left overs. My daughter and I are the only ones that liked them. Lol

[fzxdoc]

Awwww, that's just sad, Joetee . My husband doesn't like ribs at all, too messy and he doesn't like eating meat off the bone. So when I smoke a rack of ribs for me, I toss a pork loin on for him, or I sous vide pork chops and sear them after the ribs are off the SnS/WSCGC smoker. Win-win.

Kathryn

[Joetee]

It kind of sucks because I've been a rare to medium rare kind of guy all my life and been married 4 times. Every one of them like card board for meat. That should have been one of my prerequisites. LOL

[Joetee]

Here's the modified rack I made.

[fzxdoc]

The rack looks like it was perfect for the ribs you had, Joetee . Good idea to be able to adjust the width to fit your smoker setup and the ribs too.

Kathryn