Rib mistakes again

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html


Try this method....after you get this down, you can play with it from there.

My first few months with the Egg were rather difficult because I had to forget most of what I knew from cooking in metal with briquettes.

The 321 method pretty much guarantees a moist and tender rib. My preference is for a dry rib, with just a bit of sauce on the side, so I haven't done a 321 for at least 18 months. This is just a preference.

Some specifics about your recent cook. Bitter can be from either putting the ribs on before all the VOCs have burnt off the lump. Wait for the thin "blue" smoke before starting. Bitter can also be from burnt sugar in the sauce.

It can take an hour for an Egg loaded with a platesetter to reach a stable 250. Then, as the meat heats up, and dries out, its fairly common for the temps to creep up. My method is to get the dome to 250. Then add the platesetter & drip pan, if using, and wait for the dome to get back to 250. Usually by that time, the smoke is very thin. Then the ribs go on. I check back after half an hour to see if the mass of meat has lowered the dome, and adjust vents if needed. Check again to see if its at 250, then go away for 2 hours. Do a check back to see if the temp is creeping up or sliding down. Adjust.

At 5 hours, if they're spares, I check for moistness, and if the surface is dry, I paint them with a little plain water. Hopefully, around hour 5.5 - 6, if I try to pick up an end, the meat starts to fall apart.

If you have a thermapen, and meat thick enough to probe, look for at least 195.

Keep trying, you will get the hang of it. I spent 6 months learning temperature control. Finally learned all the mistakes I was making.

i make them different ways for different crowds, for myself i cook them raised grid direct. its really difficult to cook ribs by time, they are done when they are done, ive had babybacks done in as few as 2 hours and ribs done in as long as 7 so you really need to look for what done means and what it means to you, and what to look for when its getting close. now as for methods carwashmikes is a good one, so is the 321 you mentioned, try all the methods a few times and pick what suits YOUR needs. if you liked the 321 before, chances are youll like it even better with the egg

some pick them up in the middle to see how floppy they are which is a good method, then i check til theyre the way i like them by poking with a toothpick. i like some pull from the bones but not much and not fall off the bones which some prefer, sometimes i nail it other times i get fall off which seems to be what everyone wants that i make them for

you said rib mistakes "again". what do you mean. did you try ribs before?

how long did it take it to "get settled BACK to 250"? how long were they above that temp and what was the temp?

the sauce was what burnt in that last hour. doesn't really "burn" as with flame, but it oxidizes and burns just the same. turns to carbon.

if these were the ribs you left out all night ion the counter to thaw, i am not sure i would have eaten them, FWIW.

the dry rub you mentioned is perfectly fine. there are some rib recipes that are herb based. not for me, but that won't ruin the ribs.

the bitter taste could be the sauce or the VOCs, the name and concept of which i frankly think we ought to not even get into now.

it's likely you didn't let the thing go for a bit before putting on the ribs. you need the fire to run a little clear.

dare i ask what you used for smoke (if anything) and how you, ah, um, lit the egg?

Dave, one other thing to check is to make sure your grid is clean. As a relative newbie, I found that after about 10 cooks, my grid had developed a greasy smoky (not good) taste. Lesson learned and I now I scrub it down after just about every cook.

Keep on Eggin,
Bryan

Fidel wrote:

You tasted your grid? Man that is raw and hard core.

I usually just hit mine with the brush.

I delegate grate tasting to other members of the Barking Spuds BBQ team








Unfortunately, while they are good at grate inspection and tasting, if unattended they'll eat up more lump than a 20 hour pork butt cook.

Fidel, I love me some L&L (Yummy Korean BBQ is a close second). We go to Hawaii every couple years to visit family and my kids share my obessession for a good plate lunch daily. L&L also has a great breakfast.

MKC, I like your grill cleaners. I bet they're good at sweeping up under the kitchen table too, just like our little yapper.

FWIW, I did not actually lick the grill, but I did lick my fingers after picking up a leftover burger and unfortunately it had a distinctly bitter smoke taste. The good news is the burger was still delicious with some fresh sliced tomato and a dash of A1.