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Recipes => Pork => Topic started by: es1025 on March 11, 2018, 02:55:38 PM

Title: Babies today
Post by: es1025 on March 11, 2018, 02:55:38 PM
1 oz of apple wood, temp 236, 4.5 hours to perfection. Trying spritzing today, at hour 2, 3, and 4. Something new...
Final product pics to follow.
Title: Re: Babies today
Post by: SuperDave on March 11, 2018, 03:33:14 PM
1 oz? Holy carp! 
Title: Re: Babies today
Post by: es1025 on March 11, 2018, 03:52:01 PM
The girls like light smoke.
Title: Re: Babies today
Post by: es1025 on March 11, 2018, 06:40:29 PM
No even picture worthy. Smoked for 4:30, rested for 30 minutes. Ribs were dry. Complete failure. I think 4:00 and then wrap. Only good thing my new rub was really good.
Title: Re: Babies today
Post by: SconnieQ on March 12, 2018, 01:34:11 AM
No even picture worthy. Smoked for 4:30, rested for 30 minutes. Ribs were dry. Complete failure. I think 4:00 and then wrap. Only good thing my new rub was really good.

I have a couple theories. You might have lost a lot of moisture due to opening the door 3 times for spritzing. I think spritzing is counter-productive with these smokers. Did you use a water pan next to the wood box? Also, 4:30 seems like they might have been undercooked, not overcooked. Especially If you opened the door 3 times. You lost a lot of heat, and it takes a while for the heat to recover. In my opinion, every time you open the door, you should add 30 minutes to your cook time. So 4:30 would be pretty short for opening the door that much. It's best to keep the heat consistent in order to convert the connective tissue into gelatin. For me baby backs take around 5 hours, 225, no peek or wrap. Sometimes 5.5 hours. I think a lot of people equate tough with dry. If they weren't cooked enough for the tough connective tissue to convert to gelatin, they would seem dry. The meat would be firm, and the gelatin has not formed yet, so the muscle tissues would lack moisture. Gelatin is what gives tough cuts of meat that unctuous moist melty mouth feel.
Title: Re: Babies today
Post by: old sarge on March 12, 2018, 11:13:05 AM
Besides losing heat when opening the smoker you lose moisture that emanates from the meat.
Title: Re: Babies today
Post by: DivotMaker on March 12, 2018, 08:12:33 PM
Ed, I agree with Kari and Dave completely!  Spritzing, opening, yada, yada, yada, is SO counter-productive with these smokers!  I say "If it ain't broke, don't fix it!"  I have to say that no-peek ribs, with a water pan for the right amount of time, are fantastic!  One thing to keep in mind, too, is that sometimes it's the meat!  I have tried a different source of ribs before, and they were definitely not up to standards.  The source of the meat does matter!

Bottom line?  ...Stick with the formula that just "works!"
Title: Re: Babies today
Post by: es1025 on March 13, 2018, 07:06:59 AM
Thanks for the feedback. The one thing i have noticed since i installed the permanent probe, my smoking times are different from the hanging probe. I will try again using no peeky. I am thinking 4:15 and then check. I never did think about the meat.
Title: Re: Babies today
Post by: SuperDave on March 13, 2018, 05:05:51 PM
Ed, I had to waste a few rib smokes with no peek to figure out that it just wasn't for me.  Give it a few more tries and then feel welcome to come over to the dark side. Lol.

Title: Re: Babies today
Post by: DivotMaker on March 14, 2018, 06:49:31 PM
(https://i.imgflip.com/26ej65.jpg)
Title: Re: Babies today
Post by: es1025 on March 14, 2018, 07:14:35 PM
I will comply Lord Vader!