dry boneless ribs need help

[jcdav00]

I have had my BS for 6 months.  I have had some success with some pork, but my boneless spare ribs need some work.  The following is the setup I have been using.  I rub the ribs 24 hrs prior.  On smoke day I remove the meat from the fridge while the BS is warming.  I use boneless spare ribs with a decent amount of fat, but not too much.  I then smoke the ribs at a temp of 180-190, until the internal meat temp is 170.  I usually use the apple or cherry wood for smoking.  It usually takes about 5 hrs to reach the internal meat temp.  The problem I have is that my ribs turn out dry.  I know it's not the meat choice since a local establishment uses the same ribs, and they are tender and taste great.  I'm striving to match this place, but my ribs are a far cry.  I have not been using the FTC method since this is new to me and my limited smoking knowledge.  After I remove the ribs I usually add the sauce and serve.  I'm looking for any tips or methods to try to improve my ribs.  I have a brother returning from overseas in a few months and am looking forward to smoking some ribs with him when he returns, but I want them better than their current status.  Thanks for your help

jdav

[owrstrich]

im thinking you may just need to increase your box temp... 180 box may be having a dehydrating effect on the porcine rather than a cooking effect...

i dont do a lot of ribs but when i do smoke ribs its at 200 box to 185 to 190 internal... some folks smoke at 210 box all the way up to 225 box for ribs... i like to smoke below the boiling point of water in attempt to keep ithe moisture in the beast...  170 internal may not be hot enough for the goo to degoo itself which maybe masking itself as dry...

you gotta eat...

owrstrich

[Oldman]

im thinking you may just need to increase your box temp... 180 box may be having a dehydrating effect on the porcine rather than a cooking effect...

i dont do a lot of ribs but when i do smoke ribs its at 200 box to 185 to 190 internal... some folks smoke at 210 box all the way up to 225 box for ribs... i like to smoke below the boiling point of water in attempt to keep ithe moisture in the beast...  170 internal may not be hot enough for the goo to degoo itself which maybe masking itself as dry...

you gotta eat...

owrstrich

I have to agree. Box 200F.  Take meat to 180 -185 F and FTC for a couple of hours or so.

[icerat4]

Yepper 200-210 a little spray of apple juice every hour is nice too. I do mine which are fall off the bone type this way.7-8 POUNDS OF Baby backs in the smoker 4 hours of smoke at temps of 200 -205.If the temp dosent get to that temp by the four hour mark .Dont worry.During the smoke time i spray apple juice on after the second hour til the smoke is done 3 or so sprays is good.During the 4th hour of smoke i put a lite bbq sauce on sweet baby rays and finish off the smoke.When the smoke is done i get foil and spray that and the ribs down onces again and wrap up and put in the oven for about 3-4 hours at 190.What this does is like a steamer then and the ribs will stay moist and then will fall off the bone.Be sure you take the membrane off the ribs before you rub.If there is a membrane .Other wise the ribs will be chewie.Hope this helps a little.Sounds like your doing what we call country ribs these should have no membrane on them .Do this way and im sure your next rib smoke will be a wet one .Take care and good luck. ;D

[icerat4]

Heres a sample.




FALL OFF THE BONE CLEAN.Now thats what im talking about.

[IKnowWood]

I do babybacks all the time. They get better and better each and every time.

Method:

24 Hrs prior to smoke:
remove membrane from under the ribs.  and Rub with your rub of choice..  Than wrap in plasic wrap and regrigerate overnight.

1 Hour before puttin ribs in (at least 7 hours before time to eat), pre-heat smoker good and hot. With some extra heat retention, like bricks to help retain the heat (see below).  Then pull out the ribs, sprinkle more rub over them, you will notice the rub from the night prior is nicly wet on the ribs.  Then let them set till the hour is up.

Then Put them in the smoker at 200 degrees and let them go.  Every hour till they are done, take them out and sprinkle / spray / drizzle apple juice over them.  Put them back in quickly to kep heat on them.  The bricks come in usefull at this point to retain some of the heat that is released opening and door so often.

I smoke / cook my rins to about 6 hours.  Internal temp gets to 180 to 185.  I then pull them and sprinkle / spray / drizzle smoe final juice and FTC for at least an hour. in a warm cooler.

NOTE:  I do not put BBQ sauce on these ribs prior to FTC or in the smoke process.  The Sauce is reserved on the table for light application as each desires.  The ribs are that juicy that sauce is optional.

[icerat4]

how many pounds.Yes i like the no sauce deal too thats nice.I put very lil bbq sauce on so its not a big mess and some of the smoke flavors the sauce.A nice touch.I do 7-8 pounds in each smoker some times more but thats only for a big gathering. ;)

[IKnowWood]

I don't do the ribs by the pound.  That would say I am thinking to much about it and making to many.  I only have done ribs for regular meals for me and the wife, sometimes with another couple.  So most was about 3 whole racks, cut in halves (6 halves)  Least was 2 half-racks.  How many lbs?? 

[icerat4]

Ok your in that range with that amount.6-8 pound id say.Thanks for sharing. ;)

[jcdav00]

Thanks for the tips.  The ribs I have tried with the tips and hints turned out much better tender and moist.  I took the internal temp of my box to 210-220.  I also brought the internal meat temp to 180, but there was still some fat that had not yet begun to break down, so I believe I need to bring my internal meat temp up to break down the fat more.  I am using what are most likely known as country ribs, boneless with a good amount of fat in them.  I only cook about 3-4 lbs per smoking, only a few of us enjoying them.  Any more helpful hints would be appreciated.  Thank you all for you help.

jcdav

[Habanero Smoker]

Country boneless ribs are just boneless pork butt that has been sliced into smaller sections. If you find you are ending up with too much fat on the outside at the end of the smoking/cooking cycle, try trimming the fat down to a 1/4" before putting them in the smoker. If their is too much marbling, you can bring the internal meat temperature up higher, like the temperatures most use for pulled pork. I believe most are using internal meat temperatures from 185°F-200°F.

[Wildcat]

I'm glad to see all these tips.  I have been thinking about giving ribs a shot and these hints have answered all of my questions except one.  Why apple juice?  I understand keeping them moist due to the dry heat but why apple?  I see a lot of threads where apple juice is used.

[icerat4]

Because you really dont want to waste the beer your drinking.LOL.Apple juice is just the preferance some use other juices even coke a cola.lOTS of options when its time to spritz ribs.Try a few different ones see which one suits you best. ;D

[Wildcat]

Thanks Irat.  I will try the apple first, although I do not consider the use of beer on food to be a waste since it is always readily available.  I will probably try some of this wine I do not like after the apple.  To let it sit there unused is a waste.  Hmmm - perhaps I should use the wine first.

[tsquared]

I use a mix of apple juice, bourbon and maple syrup for the spritz--tastes great.
T2