1st Smoke

Arcs_n_Sparks · January 28, 2007, 07:21:48 PM

Quote from: Infalable on January 28, 2007, 07:15:52 PM
Guess I will have to keep on trying. Cant wait.

Infalable,

Nice pics. Yeah, I figure I have about 25 more years of trying before I get it right. At least that is what I am telling the wife........

Arcs_n_Sparks

Wildcat · January 28, 2007, 07:23:59 PM

Real Nice! ;)

Gizmo · January 28, 2007, 07:33:46 PM

If you want them to fall off the bone, I would suggest wrapping in foil with some applejuice, or some other liquid (Jack, Turkey, Kentucky) and then put them back in the heat (200 deg) for 60 to 90 minutes. You will see the meat shrink up a bit more off the end of the bone. The problem with this is picking them up. It is difficult to do anything with the ribs but stuff it in the mouth.

Infalable · January 28, 2007, 07:40:23 PM

I FTCd for about an hour. I ran out of time. When I yanked them out of my BS they hadnt receded offf the bone as much as i had hoped and they didnt bend down when picked up at one end. But I ran out of time. An hour of FTC was all the time I had. Maybe cook for 6 hours and FTC for two. Thanks for the comments.

West Coast Kansan · January 28, 2007, 09:02:32 PM

Infalable, Very nice start by the looks of those ribs. It does sound like you are on the road to stunning good ribs. Just a bit more time not more heat by reading above. Low and slow. You have one down and can adjust from your experience. Thanks for the follow up.

Gizmo · January 28, 2007, 09:14:50 PM

Just call them competition ribs as comp ribs don't fall of the bone. ;D

Wildcat · January 29, 2007, 04:32:43 AM

Quote from: Infalable on January 28, 2007, 07:40:23 PM
I FTCd for about an hour. I ran out of time. When I yanked them out of my BS they hadnt receded offf the bone as much as i had hoped and they didnt bend down when picked up at one end. But I ran out of time. An hour of FTC was all the time I had. Maybe cook for 6 hours and FTC for two. Thanks for the comments.

I ran out of time on my first ribs also. I have learned that you simply can not rush ribs and get them tender, regardless of how you cook them. You have made a good start. ;D

LilSmoker · January 29, 2007, 05:09:00 AM

Hi again Infalable, well they certainly look nice in the pic, as Gizmo has said, if the ribs are not tender/done enough for your liking, dowse them with apple juice, cover with foil and put them in a regular oven at 190-200f for between 1-3 hours, you can check them every so often. This will act like steaming them, and should make them extremely tender.

Just a thought, but did you remove the membrane from the ribs?

Regards LilSmoker ;)

NePaSmoKer · January 29, 2007, 03:07:16 PM

Infalable those ribs look mighty good.

makin me ahungry

nepas

Infalable · January 29, 2007, 06:11:19 PM

Yup, I did remove the membrane. I think starting a bit earlier will be best. I like the idea of the oven at the end if necessary. I am craving them now. Its gonna be close to zero this weekend. Maybe when it warms up a bit the brisket will be next.

Gizmo · January 29, 2007, 09:01:17 PM

Close to zero? Sounds like an opportunity for a cold smoke....

iceman · January 30, 2007, 10:45:54 AM

Quote from: Arcs_n_Sparks on January 28, 2007, 07:21:48 PM
Infalable,
Nice pics. Yeah, I figure I have about 25 more years of trying before I get it right. At least that is what I am telling the wife........
Arcs_n_Sparks

Arcs I have given in to the fact that I will never get it perfect. I was told that every day a taste bud will die and another would grow back. To me that means you just have to "retrain" the new taste buds. Ah to teach the wonders of taste the rest of my life. It's a job, but I'll give it my best! :D ;D ;)

Arcs_n_Sparks · January 30, 2007, 06:11:32 PM

iceman,

I'll have to remember that logic; sounds good to me.

p.s.
Thanks for the package

Infalable · January 30, 2007, 07:34:58 PM

I guess I'll just have to suffer through a bunch of training exercises.

1st Smoke

NePaSmoKer