Tender and Juicy Rib Methodology
Q: I smoked some beef and pork ribs a while back and they were great. Very tender and juicy. But the last two times I smoked ribs they have been tough and dry. They are cooking for about 6 hours at 225 to 235. Just using a dry rub and then a beer mop about once per hour. And I am cooking them uncovered. What do you think I am doing wrong. Could I be using to much smoke? (hickory). Thanks for the help. Ready to smoke some more ribs.
A: Is there a such thing as too much smoke? That's kinda like too much fun, right?
Just kidding actually.. you CAN get too much smoke but I don't think that is your problem in this case. Ribs are all different with varying amounts of fat content and ultimately you have to depend on certain factors to tell you when the ribs are done and are tender enough to eat.
Unless the ribs are cooked to around 167 or a few degrees higher than that they are not going to be tender.. unless there is a considerable amount of fat marbling in the meat they are going to be dry.
It all starts with picking out ribs that have the right fat content and then using a good digital probe meat thermometer to monitor the temp of the ribs and pulling them at the perfect time.
There is also a 3-2-1 method of cooking ribs if you are not opposed to foil and want the ribs to be super tender and moist.
The 3-2-1 method which I have only been experimenting with in the last few months is simply a method by which you prepare the ribs as you normally would with rub and then smoke them as you normally would for 3 hours or until you see the meat start to pull back from the bone a little.
You then wrap the ribs loosely in foil.. splash on a little apple juice before closing them up and throw them back in the smoker for 2 hours.
After 2 hours, pull the ribs back out of the smoker, remove the foil and put them back in the smoker for another hour or so or until the ribs reach an internal temperature of 167-172 degrees.
The longer you leave them in the foil the more tender they will become so you can experiment with leaving them in say for 2.5 hours or so if you want them simply falling off the bone.
The will be moist and very tender with this method.
Smoking meat is not an exact science and requires much experimenting to get the methods that will yield great results every time.
Note: I have not tried the 3-2-1 method with beef ribs and may reqire you to adjust the times a little to yield good results with them.
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Juicy and Tender Smoked Ribs
A: Is there a such thing as too much smoke? That's kinda like too much fun, right?
Just kidding actually.. you CAN get too much smoke but I don't think that is your problem in this case. Ribs are all different with varying amounts of fat content and ultimately you have to depend on certain factors to tell you when the ribs are done and are tender enough to eat.
Unless the ribs are cooked to around 167 or a few degrees higher than that they are not going to be tender.. unless there is a considerable amount of fat marbling in the meat they are going to be dry.
It all starts with picking out ribs that have the right fat content and then using a good digital probe meat thermometer to monitor the temp of the ribs and pulling them at the perfect time.
There is also a 3-2-1 method of cooking ribs if you are not opposed to foil and want the ribs to be super tender and moist.
The 3-2-1 method which I have only been experimenting with in the last few months is simply a method by which you prepare the ribs as you normally would with rub and then smoke them as you normally would for 3 hours or until you see the meat start to pull back from the bone a little.
You then wrap the ribs loosely in foil.. splash on a little apple juice before closing them up and throw them back in the smoker for 2 hours.
After 2 hours, pull the ribs back out of the smoker, remove the foil and put them back in the smoker for another hour or so or until the ribs reach an internal temperature of 167-172 degrees.
The longer you leave them in the foil the more tender they will become so you can experiment with leaving them in say for 2.5 hours or so if you want them simply falling off the bone.
The will be moist and very tender with this method.
Smoking meat is not an exact science and requires much experimenting to get the methods that will yield great results every time.
Note: I have not tried the 3-2-1 method with beef ribs and may reqire you to adjust the times a little to yield good results with them.
Visit Smoking-Meat.com for hundreds of great tutorials and guides on smoking meat.
The Technorati Tag for this post is Juicy and Tender Smoked Ribs
posted by Jeff at 8:51 AM
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