Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free. If you would like to participate, please join.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2021

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
Click here for details. (https://amazingribs.com/memphis)
See more
See less

Need help with ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Jreilly
    Club Member
    • Jan 2018
    • 44

    Need help with ribs

    Hello all, since I’ve been using my new pellet smoker I’ve been having a big issue with the bark and rub after wrapping my ribs. I’ve been cooking for about 2 hours st 235, then wrapping with honey, margarine, and brown sugar. My problem comes after it’s time to remove the foil. For some reason when I take the ribs out of the foil all of the rub is gone and I have very uneven color and wet ribs.
    I let the ribs sit for at least 30 min after the rub is put on. Any ideas?
  • RonB
    Club Member
    • Apr 2016
    • 12679
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I wish I could help, but I don't wrap ribs.

    Comment

    • dshaffes
      Charter Member
      • Jan 2015
      • 273
      • NJ

      #3
      When I'm not competing and cooking at home I do not always wrap. If I do wrap, I'll do it meat side up to avoid losing the rub.

      Comment

      • Dadof3Illinois
        Club Member
        • Jul 2017
        • 856
        • Southeast Illinois

        #4
        A lot of guys will give you much better info than I can. But long story short when you wrap and add liquid your going to lose a lot of the bark and most of the rub because your creating steam inside the pouch.

        Comment

        • PaulstheRibList
          Founding Member
          • Jul 2014
          • 1584
          • Lake Charles, LA
          • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
            1.) A pair of Weber Smokey Mountain 22.5's
            2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
            3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
            4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
            5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
            6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
            7.) 22" Weber Kettle with Slow-N-Sear
            8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
            9.) BarbecueFiretruck...under development
            10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
            11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
            12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
            12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

            Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

            I'm loving using BBQ to make friends and build connections.
            I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

          #5
          I just don't wrap ribs. I get great bark and tender ribs without wrapping, and it's way less work, imho.

          ymmv

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2996
            • 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
              • Thermoworks Dot
              • Thermoworks Thermapen Classic
              • Thermoworks RT600C
              Beverages
              • Whatever I brewed and have on tap!

            #6
            Even when I used to always wrap ribs using the 3-2-1 or 2-2-1 method, I never put anything beyond a tiny splash of apple juice (or beer if out of juice) on the foil before placing the ribs on it, and that means the juice is under the back side of the ribs. I don't even think that is necessary, as the foil holds in the moisture in the ribs and they braise themselves inside the foil.

            Juicy stuff like margarine (?) and honey is going to wash off the rub for sure if you put enough in there to taste. Personally... I think you need to leave stuff like that out until you glaze the ribs at the end, i.e. as part of your BBQ sauce. If you are doing 3-2-1 or 2-2-1, unwrap the ribs for a bit, let them set the softened bark back for 30 minutes, then put your sauce or glaze on for the final 30.

            You really ought to try NOT wrapping the ribs at all and see how you like them, and just sauce the last 30 minutes. I no longer wrap my ribs. Your issues are compounded by the fact that pellet smokers have such light smoke compared to charcoal or wood burning smokers that the times I've seen ribs cooked on one, there was very little bark compared to other types of smoker. I watched a video today where a guy was comparing ribs on the Grilla Silverbac to ribs on the Pit Barrel Cooker, and the difference in bark was substantial. And he did not wrap on either smoker.

            Comment

            • dshaffes
              Charter Member
              • Jan 2015
              • 273
              • NJ

              #7
              I would also add that only 2 hours at 235 is probably not enough time for the bark to set. Try letting them go a minimum of 3 hours before the wrap.

              Comment

              • jfmorris
                Club Member
                • Nov 2017
                • 2996
                • 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
                  • Thermoworks Dot
                  • Thermoworks Thermapen Classic
                  • Thermoworks RT600C
                  Beverages
                  • Whatever I brewed and have on tap!

                #8
                Something else - not knowing what smoker you have, my understanding is that most pellet smokers put out the most smoke below 225F. 235 is a little above this threshold, so maybe that is impacting you. Also, if these are spare ribs, go 3 hours before wrapping as dshaffes says, if you wrap at all. Since you said you wrap at 2, I suspect you are doing baby backs... which I also would try not wrapping next time.

                Comment

                • Troutman
                  Club Member
                  • Aug 2017
                  • 7198

                  • OUTDOOR COOKERS

                    BBQ ACCESSORIES

                    WOOD & PELLET PREFERENCES

                    SOUS VIDE

                    INDOOR COOKWARE


                  #9
                  Your temperature is fine, just cook them unwrapped longer. We do both no wrap as well as 4-1-1/2 (I.e. 4 hours smoke, 1 hour wrapped in foil, 1/2 hour sauced and high heat to re-set bark. I just use butter and a little brown sugar in the foil. Main thing is to extend your initial cook time.

                  As I said we do both and quite frankly enjoy both!!!

                  Comment

                  • Jreilly
                    Club Member
                    • Jan 2018
                    • 44

                    #10
                    I appreciate all the quick replies. I’ve been using a MAK, and surprisingly I get a very good smoke ring. I have a pit barrel as well i might do a couple racks on each to compare.

                    Comment


                    • jfmorris
                      jfmorris commented
                      Editing a comment
                      Smoke ring and bark are entirely different things.
                  • Steve R.
                    Club Member
                    • Jul 2016
                    • 2307
                    • Elizabethtown, KY
                    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

                    #11
                    Putting stuff in the foil with the ribs is overrated, imho. Maybe try just wrapping instead next time and see what you think.

                    Comment

                    • Jreilly
                      Club Member
                      • Jan 2018
                      • 44

                      #12
                      Thanks again for all the help

                      Comment

                      • Frozen Smoke
                        Club Member
                        • Nov 2017
                        • 1528
                        • Northern Mn

                        #13
                        Try going unwrapped without adding all the "stuff" and let the flavor of the ribs and whatever rub you use stand on it's own. Sauce or glaze if you must or serve sauce on the side. You might be pleasantly surprised at how much smoother your cook goes and the end result.

                        Comment

                        • DWCowles
                          Founding Member
                          • Jul 2014
                          • 9709
                          • 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.

                          #14
                          You are not letting the ribs cook long enough for the crust to form ( two hrs isn't long enough). With loin back ribs I let them cook for 3 1/2 hrs, wrap with brown sugar, butter and honey for one hr. Then unwrap and remove the ribs from the foil and let them cook for another 30/45 mins to firm the bark up. Also if you wish you can apply sauce to the ribs during this time.

                          Comment


                          • Hulagn1971
                            Hulagn1971 commented
                            Editing a comment
                            This advice is spot on.

                        Announcement

                        Collapse

                        Meat-Up in Memphis 2021

                        Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early!
                        Click here for details. (https://amazingribs.com/memphis)
                        See more
                        See less
                        Working...
                        X
                        Meat-Up in Memphis

                        Placeholder

                        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 when you buy things

                        Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                        https://tinyurl.com/amazingribs

                         


                        If you have a Weber Kettle, you need the Slow 'N' Sear

                        Placeholder

                        The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                        Click here for our article on this breakthrough tool


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

                        Placeholder

                        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 our complete review


                        Griddle And Deep Fryer In One

                        Placeholder

                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

                        Click here to read our detailed review and to order


                        The Pit Barrel Cooker May Be Too Easy

                        Placeholder

                        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


                        The Undisputed Champion!

                        Placeholder

                        The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

                        Click here to read our comprehensive Platinum Medal review


                        Grilla Pellet Smoker proves good things come in small packages

                        Placeholder

                        We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

                        Click here for our review on this unique smoker


                        Delta by Nuke,
                        Stylish and Affordable
                        Gaucho Grill

                        Placeholder

                        Delta by Nuke burns wood or charcoal and comes with an adjustable height grill grate. This Argentinian grill will get your flame on!

                        Click here to read our complete review


                        Genesis II E-335 
                        A Versatile Gasser That Does It All!

                        Placeholder

                        Weber’s Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

                        Click here to read our complete review


                        GrillGrates Take Gas Grills To The Infrared Zone

                        Placeholder

                        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                        Click here for more about what makes these grates so special


                        Is This Superb Charcoal Grill A Kamado Killer?

                        Placeholder

                        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                        Click here to read our detailed review of the PK 360

                        Click here to order directly and get an exclusive AmazingRibs.com deal


                        Our Favorite Backyard Smoker

                        Placeholder

                        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


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                        Placeholder

                        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                        Click here to read our detailed review


                        Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                        Placeholder

                        A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                        Click here to read our complete review


                        Track Up To Six Temperatures At Once

                        Placeholder

                        FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

                        Click here for our review of this unique device


                        The Cool Kettle With The Hinged Hood We Always Wanted

                        Placeholder

                        Napoleon's NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                        Click here for more about what makes this grill special


                        Finally, A Great Portable Pellet Smoker

                        Placeholder

                        Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                        Click here to read our detailed review and to order