About two weeks ago I decided to smoked a couple of SRF spare ribs on my new 26" Weber kettle and the SnS. I dry brine the ribs overnight and rub them with MMD. The problem is they came out dry (hardly any moister at all). Now these ribs aren't very thick or meaty maybe an inch thick if that much. I got the kettle up to temp (235) and I was using cherry wood chunks. The total cook time was 5.5 hrs that's when they past the bend test. Could it been that since they were so thin they over cook? I have three more left and don't want to screw them up. Any recommendations?
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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Yeah, they probably were done at about 4 hours or closer to back ribs being so thin. Some reviews:
Got these for Christmas dinner. I was very excited to try but ended very disappointed. Very lean and ended up dry. I will not be buying again.
BEST RIBS EVER (BUT THEY DO COOK QUICKLY)
Great flavor, but not much meat. I cook regular babybacks turbo style on the big green egg at 350, raised indirect for 1 hour 40 minutes. Because these are so thin they were done in 1 hour 20minutes using the same method.
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Founding Member
- Jul 2014
- 9698
- 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.
Thanks &Jerod Broussard maybe I can sous vide them and put them in the kettle with a chunk of cherry wood for 30 mins. What do you think?
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I would just sous vide and sear real quick over some really hot stuff to get a crust on them.
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Hmmm I would probably roll at 160-165 for a good while. Here is Kenji's take on ribs. This dude is the bomb. I don't fret over any smoke flavor. I just need some type of crust/somewhat seared surface.
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Competition Pitmaster & Moderator
- Jul 2014
- 2031
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
I bought some SRF ribs once... After turning one rack into pig jerky with a bone, I had tasty results by boiling the other racks in highly seasoned (with the rib rub) beer, then hot grilling them with some smoke. I am interested in the sous vide info too!
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