Obviously new at BBQ but here's a question. Some weeks ago - on my first attempt at smoking ribs on my Memphis pellet grill I hit a home run. Put on a good rub some hours ahead of time, smoked em for about 2.5 hours and raised the temp to about 350, added some good sauce, gave them about 5 minutes on that temp and ribs were excellent. The other day, applied a rub, BUT were placed in the fridge overnight on top of each other and when I took them out, the rub was wet. Anyhow, same procedure, smoked for about the same time, put on the sauce, grill to 350 for a few minutes and looked beautiful and done - inside and out. Internal temp was 155. The ribs were good - everyone liked them, but I felt not as good as the first time. Was that the right temp for the ribs and was the fact that that rub was wet be factors?
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The first thing I would comment on is temperature. You can't tell doneness on ribs by measuring temp. You need to do the bend test. Also, I think most of us here cook them a lot longer, at the same (low) temp. As in: put them on at 225, and leave it there until done.
You can spray/baste them if you like, it adds flavor and a little moisture, which affects smoke absorption. Next time, store them in the fridge separate from each other, that way the rub doesn't get wet. But that wasn't the issue here. Run them at the same low temp until done and you'll be fine. It usually takes 4-5 hours for a slab of ribs.
I hope that helps, I'm sure other people will chip in too with solid advice. -
Well it sounds like you aren't letting them go near long enough and 155 if a done temp as far as food safety goes but isn't really the ideal temp for ribs....
Depending on the kind of ribs you are doing it can easily take at least 4-6 hours low and slow...
There are some good articles on the main AR site about how to tell when ribs are done.Comment
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If you get the thick back ribs, some of the meat can be lean like a pork chop and tend to dry out if cooked too long, but for the connective tissue between the ribs to really break down and become juicy, you're looking at PB temps around 200F.
Best wat to know is the bend test for rib meat.Comment
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Here is the recipe for ribs that many of us learned from. Probably the single best guide on the topic that you can find.
A few of my own thoughts
1. 2.5 hours for back ribs is probably not long enough. I cook ribs with a grill temp around 240F and back ribs typically take about 3.5 to 4 hours at that temp.
2. It's very difficult to measure internal temp of ribs because of the nature of the rib .... not much meat and a big chunk of bone. Don't measure internal temp. Cook by temperature and time and use the bend test described in Meathead's recipe.
One sure fire way to tell if the ribs are done is cut one off and test it yourself. The meat should be firm, have a bit of juice to it, and pull away from the bone with a tug. It should not fall off the bone, nor should it require pulling and tearing to get the meat off the bone.Comment
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Agreed. Typically BBR 'bout a ~4~-hr smoke...
It may vary on yer cooker(s)...Comment
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Get to know your cooker too. 225 is a common low and slow temp, but many smokers use other temps. PBC's often like to run at 275, and you can do fine BBQ at that temperature. My pellet grill seems to develop better bark at 275 as well.Comment
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Georgia rookie 903 Green Mountain Grill Daniel Boone. In your situation a pellet grill might provide the ease of use you need, but it's probably going to run a bit more than $500.
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You do not say if the first ribs you cooked were at room temp or refrigerator temp. If they were at room temp, that would account for the difference in time because you had to raise the temp of the second, (refrigerator), ribs ~ 40* to get to where you started on the first, (room temp), ribs.
I do agree with others who said to cook until the ribs pass the bend test. Good luck on your next cook.Comment
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I always do the bend test when checking for rib doneness, but I think the Thermapen with its skinny little tip can give a pretty good reading, depending on how much meat there is (thickness and width) there is between the bones.
Usually when my ribs pass the bend test, they read between 190 and 200 on my Thermapen, which I check with just for grins 'n giggles.
KathrynComment
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I never use a temp gauge on wibs, read it here somewhere. Watch the time approx at 250 approx in my barrel. Always use bend test, the least amount of work & techno stuff the better. Straight out of the fridge after a night with a little salt per MH's recommendation. Eat slowly & make a lot of noise, sort of like Bill Murray did in his chicken enjoyment scene in "What about Bob".
Oh, and have fun!Comment
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Ribs should be tested by probe tenderness or bend test. Can't cook by time or thermometer.Comment
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I use leave in thermo for early warning only since it is a thicker and unwieldy probe in ribs. I don't bother checking until 180+. Then I check multiple ribs/spots with the thermapen probe. As others have said just under 200F is about right. I usually don't bend test but go straight to tight foil wrap and cambro for 2-3 hours (still at 130-140F at serving time).
Cambro hold is a nice trick because it widens your serving window, frees you up to work other things, and the ribs make their own sauce.Comment
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When the bend test fails, and it usually does with baby backs and loin backs, the probe tender test is your friend. I actually use a toothpick to check it and it never lets me down.Comment
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My little jingle for sake of remembrance is '3-2-1 and done at 2-2-5'. 3 on, 2 wrapped and 1 sauced at 225 degrees always seems to work its magic for me and my smoker.Comment
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