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I tried pork ribs on sunday

 
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70Stang



Joined: 27 Apr 2011
Posts: 8
Location: Niagara Falls,NY

PostPosted: Tue May 31 11 9:03 pm    Post subject: I tried pork ribs on sunday Reply with quote

I didn't like the way they came out.

I made the Pigs Worst nightmare rub and squirted them down every hour with the mix of apple juice,Brown sugar and maple syrup. They got a nice bark to them after about 4 hours but were tough and pink on the inside. They also tasted like a picnic or spiral ham. I'm thinking I didn't have them on long enough. Any ideas or comments are welcomed.

Kevin
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Tue May 31 11 10:48 pm    Post subject: Reply with quote

Well, we don't near enough information to know exactly what went wrong...but

If you cooked near the uber-popular 225 smoker temp, four hours was not enough for baby backs...and a good bit too short for spare ribs.

The pink could have simply been the smoke ring unless it was actual raw meat. If it was pink all the way through, that would probably explain why it tasted like ham.

The hammy taste more than likely came from ribs that were brined or injected by the manufacturer. You do not want enhanced ribs.

If you still have the rib packaging, read the label and see if it contains some percentage of a solution. Also, what type of ribs were you cooking, what was your pit temperature, and explain your cooking method. Someone will be able to help you more if you share this information.
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Jarhead
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Joined: 11 Oct 2009
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Tue May 31 11 10:48 pm    Post subject: Reply with quote

Hey, Kevin. Pics would be nice, or it didn't happen. Wink

What kind of ribs did you cook? Full spares, St. Louis Trim, Baby Backs, Country Style?
Cooker temp?
Enhanced or Marinaded?
Foil?

Help us out and we can better point you in the right direction.

It sounds like they weren't completely done. I always use the bend test on mine, meaning they will bend to a 45 degree angle while holding the biggest three bones on the end. Sometimes they will break, too.
You can also insert a toothpick between the bones to get a feel for the doneness of the meat.
I don't use anything on them until the last 45 minutes of the cook. Then I mop them. I do not use foil.

Check these out:
Smokin' Okie's Pork Ribs 101
More from Amazing Ribs

Edit: Pit Boss, you beat me again, by a couple seconds! Crying or Very sad
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70Stang



Joined: 27 Apr 2011
Posts: 8
Location: Niagara Falls,NY

PostPosted: Tue May 31 11 11:54 pm    Post subject: Reply with quote

Full spare ribs.
I don't have the label but I think don't they were enhanced.
Cooker was at 250degs when they were put on. and was at 300 when I took them off.
No foil or Marinade.
This is what they looked like when I took them off.



Thanks for the help.
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Jarhead
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Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Wed Jun 01 11 12:22 am    Post subject: Reply with quote

The one on the left looks like the AJ mix burned on you. Maybe a hot spot on the cooker.
The one on the right doesn't look like it's done.
Full spares will take 5-6 hours at 225-250.
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70Stang



Joined: 27 Apr 2011
Posts: 8
Location: Niagara Falls,NY

PostPosted: Wed Jun 01 11 12:56 am    Post subject: Reply with quote

Thanks. Going to give it another shot this weekend. I'm going to get a better temp gauge then whats on the cooker and a better meat thermometer and see if that helps. I also want to build a charcoal box for inside the offset to raise the charcoal up higher.
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Pit Boss
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Joined: 04 Sep 2008
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Location: Mt. Pleasant, South Carolina

PostPosted: Wed Jun 01 11 2:26 am    Post subject: Reply with quote

You don't need a meat thermometer for ribs. Just grab the rack with a pair of tongs (from the end) and pick it up. If the dangling end of the rack bends more than 45 degrees, they are probably done enough to come off.

As said, full spares will take a good 5-6 hours. I bet you'll be happy with the added time. Best of luck.
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