dry ribs

Unknown · February 2003

I recently purchased a BGE and am thrilled but a real novice. This past weekend I smoked baby back ribs (sorry, I just like baby backs best) strictly according to JJ's recipe and procedure. I smoked two, two pound slabs for about four hours at 225 degrees. The ribs were delicious but somewhat dry. Did I overcook them or is their some other problem. I would appreciate any help.[p]Thanks

JJ · February 2003

Bill Smith,
Sounds like you may have cooked them a little too long. Times in any recipe are to be used as guide lines. I check ribs about 3 hrs into the cook. I use a 2 tine fork others use toothpicks. They should penetrate easily into to meat. You will get the hang of it, to suit your tastes, very quickly.

CR · February 2003

Bill Smith, I had one bad experience with baby backs that were previously frozen. They were extreemly dried out after cooking the same way as I usually do. So, it may have been a somewhat dried slab to begin with.

Unknown · February 2003

CR,[p]Thanks for the response. I bought these ribs at a meat market I have dealt with for years. Don't believe they were previously frozen, I think I just overcooked them.
Bill Smith

Unknown · February 2003

JJ,

Thanks for getting back to me. I figured that I overcooked them but this is my first smoker and I am so new at this, I just wasn't sure. The confirmation really helped. By the way, your rib rub is fantastic and you don't have to be Emeril to make it! I was so impressed to see that smoker hold a solid 220 degrees for three hours! I really love this BGE. [p]Thanks again
Bill Smith

Gfw · February 2003

Bill Smith, I make baby backs about every 10 days. Would you believe some of the best ribs that I have had come from Sams![p]Actually I buy them whenever they are sale (and make a point of looking for them any time I'm in a grocery store or meat store) and I stock my freezer. Would you believe, a few months back Kroeger mis-marked their baby backs at $1.99lb! My freezer was full![p]Gfw

Unknown · February 2003

Gfw,[p]Thanks for the response. I have a Sam's Club near me. I think I'll give them a try. Nice to hear from someone else that is hot for baby backs.
Bill Smith

LasVegasMac · February 2003

Bill Smith,
I also like the baby back's - almost as much as my kids do. The oldest one - 8 - is catching on to the fact that not all ribs are "Baby Back's"! Ha.[p]Just a couple things I do: I usually cut the rack (yes, Sam's Club is a good source) into thirds. Got tired of the small end drying out - so I put the small ends on after the rest have had about an hour head start. I also get happy with a spray bottle of apple juice to wet them down every so often. The clock means nothing - how they look and feel is everything. I use indirect for the whole cook, if I want crisp I move them to the outside to catch some direct flow.[p]Just my $.05 worth.[p]LVM

Unknown · February 2003

Gfw,If freezer space gets at a premium, send the overflow up here. I'll take good care of em.

JJ · February 2003

Bill Smith,
Try not to get the ones that are trimmed too much. I look for the baby backs that have a good fat layer on them and cook them, in a rib rack, with the big bones up. This allows the fat to baste them as they cook.

Gfw · February 2003

shiek, would you believe after years of stuffing the little freezer in the fidge, I bought a little chest freezer for about $160 for important things like ribs, chili, chicken wings, steaks, etc... [p]best move that I made in a long time :~}[p]

JJ · February 2003

Gfw,
I bought one of those, now I have an up right and that has out lived its usefulness. Time to get a larger one or another upright. 2 refrigerators and 1 upright freezer for the two of us is just not enough refrigeration space. As you always say "Life is good"

dry ribs

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