Failed ribs ... again

[outdoorsfellar]

 This past Friday, I decided to do pork loin ribs while the heavy snow took it's toll. I had the rub applied overnight in anticipation & then brought them to room temp for a 11:15 start time. The inside temp started at 223 degrees & then I bumped it up to 227 after an hour .... only because I thought I had it set at 225 to begin with. After the 3 hour smoke, I foiled them completely with apple juice for the prescribed 2 hours. They were looking tender after that period, but still no bones showing. I went ahead & sauced them for the next hour & took them out of the foil, but they weren't looking great, as the sauce looked dried up. I kept them in until 6:30 pm until my tummy told me to eat. They were ok, but not tender like I wanted &they didn't pull apart easily either.This is just like the last time I tried ribs. I almost want to say the 3-2-1 method isn't what it's cracked up to be & I'm certain I'll make quite a few mad over that, but still, I wonder if I should have foiled longer ? How is it that there are those who don't foil & have their ribs turning out great ? My water pan covers the entire bottom, so I know I have plenty of moisture. Perhaps it was another tough pig as well. Next time, I'll try a different cut, but I wonder what else I could have done differently ?

[hal4uk]

Try the 8-0-0 method  8)

[Gizmo]

How were you measuring the cabinet temperature?  Built in thermometer or an external?
What kind of sauce did you put on the ribs?  if the sauce looked dried up, I would suspect you had a higher box temp than 225.  What rack position were the ribs located?  I would think maybe the lowest position.

[pakman]

Hello everyone. I'm pakman from Kansas and I have been reading this forum since November when I purchased my 4 rack digital. I guess it time to come out and play. I have to say if it were not for this forum I probably would have given up on the smoker. My first and second and third attemps at ribs have not produced what I hoped for. I either have ribs that are tough or mushy. With your help however I have been able to produce some killer briskit and pulled pork. So hang in there outdoorsfellar I'm sure we will figure it out. Each time I smoke I learn a little more about controlling the temp. Any way it's 12:30 AM and I'm about to take the latest Rib attemp out of the smoker. Wish me luck.

[Habanero Smoker]

As Gizmo pointed out the temperature probe location is very important. But I also feel the 3-2-1 is a starting point for making ribs in the Bradley. That method works better for wood, coal, and gas burners. A lot depends on how fast your cabinet gets up to temperature after loading, and how fast it recovers each time you open the door. The longer it take the smoker to recover the longer you cooking times will be.

You may need to experiment with the times; for example 4-2-1 (just increase the time, not the amount of smoke applied); 3-3-1 or 3-2-2 (if you extend the sauce time don't add sauce until the last hour) etc. On rare occasions I found that the meat will only pull back a little, another test is to use a toothpick and prick the meat between the bones. If the toothpick pierces the meat easily the ribs are ready.

[watchdog56]

Don't know if this is a possibility but did you take the skin membrane off the bone side of the rib?

[MPTubbs]

I don't think taking the membrane off the back would make that big of a difference.

You need to watch that bottom rack...very hot there. (rotate racks)

What I do when I'm on the "2" part of the smoke is look at the end of the rib and see if the meat is pulling back and showing bone. If not I do the foil trick for another hour or so.

I stay on the "2" until that happens and keep juice'n.

I only do the "1" part to finish up what little cooking is left and to set the sauce.

Remember this is what "I" do and had great success with my D6R.

Mike.

[FLBentRider]

My BB ribs did not conform to the 3-2-1 either. But they were good.

It was more like 3-3-1, I think we should just say 3-(till you see bones peeking)-1

and my one was just 5 minutes under the broiler.

I have had BB ribs that were meatier than side ribs. I think the mass has more to do with the timing than anything else.

[outdoorsfellar]

Thanks for all the replies, you guys are great ! I have a PID with the sensor wall mounted, & I never opened the door. I did have the ribs placed on the lowest rack. The membrane was pulled off as well. Sooooo, there's another strom coming in tomorrow, so I guess I'll make another go at it again. I'll raise em up another rack level & keep 'em in the foil until I actualy see a better difference as well. Thanks !

[FLBentRider]

Once you get the hang of it, you can almost tell by feel if you pick the rack up.

They go from floppy-raw to stiff while cooking to kinda bendy when they are tender.

Oh boy that sounds kinda odd. ;D :D ::) 8)

[Caneyscud]

I'd probably put those ribs on the second rack from the top.  As Habs said the 3-2-1 is just the starting point.  And as Habs said, the meat does not always shrink on the BBribs (especially when wrapped) - so testing other ways are needed.  I can usually get BBribs done in 4 hours - sometimes less) with one of my other smokers and it has to do with heat recovery.  Keep at it - you are doing the right things, just have to tweek a little. 

[Gizmo]

I have a PID with the sensor wall mounted, & I never opened the door. I did have the ribs placed on the lowest rack.

I would suggest using the rack position just above the pid sensor which is probably the position Caney pointed out.  Your box temp will then be reading what the bottom of the meat will feeling.