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My first ribs.....

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  • smokenoob
    Club Member
    • Dec 2017
    • 1090
    • Gulf Breeze, Florida

    My first ribs.....

    Followed Last Meal Ribs Recipe yesterday on a slab of St. Louis ribs. Aside from a minor crisis on the pellet smoker and over-brined on my part, they came out pretty good, unfortunately not "last meal" worthy .

    Both the wife and I thought the ribs were a touch salty so I went back through my notes and memory banks. I'm pretty sure I brined 1/2 tablespoon / lb total instead of 1/2 teaspoon / lb , I clarified my notes! Ribs weren't bad, just a touch salty.

    The minor crisis hit four hours into the smoke, temp dropped to 100, thought I had a flameout but no indication was given on the smoker. Called customer service at Camp Chef, they were great. We went through pellets, chimney setting, cleaning the pot, etc. All seemed good. Then the smoker ramped to 325, customer service said it was probably a "pellet bridge" or gap in the pellets in the auger. I accepted that and carried on smoking, it went back down to 225. And, passed 225 to 100 again and back to 300! I'm freaking now cause don't want to ruin the ribs! Called customer service again and they said may be a bad control board and thermometer, just email a copy of my receipt and a description of what happened, they will send out a new control board and probe.

    I finished the cook on the gas grill at 225 indirect, they were "pretty good"


    Click image for larger version  Name:	stlouisribs.JPG Views:	1 Size:	162.4 KB ID:	426319
  • Steve R.
    Club Member
    • Jul 2016
    • 2464
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

    #2
    Did you use Morton Kosher salt?

    Comment


    • smokenoob
      smokenoob commented
      Editing a comment
      yes, I do. That's correct right?

    • Steve R.
      Steve R. commented
      Editing a comment
      Yes.
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1149
    • Madison, WI
    • Weber Q320 grill
      Camp Chef Smoke Vault 24 Propane Smoker
      Maverick and thermo Pen thermometers

    #3
    yeah morton kosher is right

    and the salt/lb ratio isn't exactly the same with ribs anyway, since you have to account for the bones. so technically ribs would be less than 1/2 tsp/lb because you don't worry about salting the bones

    they look good though!

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7616
      • aka Troutman Taco - Hanging Free in Tejas

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

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        INDOOR COOKWARE


      #4
      Quite honestly I probably exceed the Meathead 1/2 tsp/lb limit on a regular basis . I'm pretty liberal with my dry brining, I love the results. And I do use Morton Kosher (I know what Steve R. is getting at, table salt or Diamond brand give different results). I never seem to have an over salted result.

      As to the Camp Chef, that's too bad. The problem with pellet poopers is they work great until they break, or the power goes out, or the auger jambs, or there's a flame-out, or the controller burns up, or whatever. Regardless I love mine

      Comment


      • DeusDingo
        DeusDingo commented
        Editing a comment
        it's all personal taste and general guidelines. i probably put more than the recommended salt on as well for ribs

      • smokenoob
        smokenoob commented
        Editing a comment
        Camp Chef responded to my email within hours and are FED EXing control board and temp probe, they seem very customer oriented!
    • smokenoob
      Club Member
      • Dec 2017
      • 1090
      • Gulf Breeze, Florida

      #5
      Do ya'll wash the brine off before dry rubbin' the Memphis Dust on?

      Comment


      • tRidiot
        tRidiot commented
        Editing a comment
        Nope
    • jfmorris
      Club Member
      • Nov 2017
      • 3402
      • Huntsville, Alabama
      • Jim Morris

        Cookers
        • Camp Chef FTG900 Flat Top Grill (2020)
        • Weber Genesis II E-410 w/ GrillGrates (2019)
        • Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip ‘N Griddle & Party Q (2007)
        • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
        • King Kooker 94/90TKD 105K/60K dual burner patio stove
        • Lodge L8D03 5 quart dutch oven
        • Lodge L10SK3 12" skillet
        • Anova
        Thermometers
        • Thermoworks Smoke w/ Wifi Gateway
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        • Thermoworks Thermapen Classic
        • Thermoworks RT600C
        Beverages
        • Whatever I brewed and have on tap!

      #6
      No rinsing off of salt should be needed. But if you used the right amount of salt this should not be needed. Note that the type of salt is important too. Use no more than 1/2 TEASPOON of Kosher salt, or 1/4 teaspoon of table salt, per pound. If you really did use tablespoons instead, those ribs were drastically over salted.

      I am not convinced that ribs need an extended dry brining like other cuts of meat may benefit from. The meat is so thin to start with that an overnight dry brine should not be necessary.

      Comment


      • smokenoob
        smokenoob commented
        Editing a comment
        thanks, I just did a 2 hour brine

      • tRidiot
        tRidiot commented
        Editing a comment
        I often just salt them, rub them and throw them on the smoker. I've done overnight with the salt and the rub in the fridge, can't say I noticed much difference, really. Ribs are pretty forgiving, if you ask me.
    • DWCowles
      Founding Member
      • Jul 2014
      • 9702
      • Smiths Grove, Ky
      • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

      #7
      Beautiful!

      Comment

      • smokinfatties
        Former Member
        • Oct 2015
        • 521
        • Upland, CA

        #8
        looking great!

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13329
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #9
          They look very good.

          Comment

          • kmhfive
            Club Member
            • Mar 2017
            • 2988
            • Northern Illinois
            • Weber Kettle -- 22.5" (In-Service Date June 2015)
              Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
              Pit Boss 820 (Retired)
              GMG Jim Bowie WiFi (In-Service Date April 2017)
              Maverick ET-733
              Fireboard
              Home-brewer

            #10
            Depending on the ribs, they may have been "pre-brined"...most of the ribs at my local groceries and at Wally World have salt already --

            For future batches, you might cut a rack in half...use no salt on one-half and 1/4 tsp/pound of Morton Kosher salt on the other half. This gives you something to compare your previous batch to. Then, once you've found the sweet-spot for brining, stick with the same supplier for a while as you perfect your cook!

            They look wonderful!

            Comment


            • smokenoob
              smokenoob commented
              Editing a comment
              That's a great idea, thanks! I got them from a butcher, I'll ask him to!
          • Frozen Smoke
            Club Member
            • Nov 2017
            • 1528
            • Northern Mn

            #11
            Very nice looking ribs! Camp Chef is very well known for outstanding customer service I don't hesitate buying anything from them.

            Comment

            • fuzzydaddy
              Charter Member
              • Nov 2014
              • 4969
              • Winchester TN
              • Hardware
                Blackstone 36” Griddle.
                Slow 'N Sear Deluxe Kamado & Kettle Grill.
                Slow 'N Sear (1.0, Deluxe, 2.0).
                DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                Weber Chimney Starters (regular and compact).
                Joule, Instant Accu Slim.
                GrillGrates.
                Maverick XR-50 [my favorite].
                ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                Consumables / Favorites
                KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

              #12
              They do look outstanding!

              Comment

              • smokenoob
                Club Member
                • Dec 2017
                • 1090
                • Gulf Breeze, Florida

                #13
                Thanks guys! Well, from all the positive feedback, I know what they should look like! Hopefully a minor brine tweek will make them "Last Meal" worthy!

                Comment

                • bezwong
                  Former Member
                  • Nov 2017
                  • 28
                  • Ontario, Canada

                  #14
                  Hey they look pretty good! Keep on chugging along and post more of your cooks

                  Comment

                  • Pirate Scott
                    Club Member
                    • Mar 2017
                    • 1341
                    • Clay, New York
                    • - Plain old Charbroil Charcoal Grill
                      - 26" Weber Kettle
                      - Jack Daniels No7, Four Roses

                    #15
                    Good Cook, nice save. I usually just sprinkle salt evenly on ribs, similar to what you would find on a soft pretzel. I used to measure by 1/2 tsp. and it seemed too heavy.

                    Comment


                    • tRidiot
                      tRidiot commented
                      Editing a comment
                      I don't know how much I usually use, either, I just sprinkle 'till they're nicely coated. It is probably a bit more than ½ tsp per pound, but my family loves 'em, so I stick with what works!

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