First rib cook

jeponline

I'm very pleased for it being my first attempt at ribs. I need more practice trimming and cutting them when they're done. 

lousubcap

Great result especially if you enjoyed them.  Nice smoke ring right there.  
No skill needed when they are done-just inhale.  FWIW-

dldawes1

jeponline...Ribs look great ! Congratulations !!

You mentioned trimming and cutting....did you get the outcome you eggspected?  

They look great to me!  Keep up the protein porn !!!

jeponline

@dldawes1 I was very pleased with the flavor and most of the texture.  My concern is that the bottom was tough, so I'm wondering if I somehow missed some of the membrane.  Also, in the end I seemed to cut through the bone instead of along the bone when I cut them.

I had ribs from a friend a few weeks ago and each rib had the bone run through whole rib and they just in general seemed much more uniform than mine.  I checked with him and it turns out that he actually had the butcher trim his ribs for him for and extra $2/lb.  The store is a little further away, but seems like it will be worth it when I'm going to serve to people other than my wife and myself.

dldawes1

jeponline....Seems like someone here took a knife and split or cut the rib meat at the ends of the bones to expose the ends of the bones.....I can't really remember the purpose or intention. Maybe someone else will.

You said "tough on the bottom"....cooked more done? or not cooked as tender?

It sounds like I cook my ribs a little more done than you...everyone has their preferences.

One rib doneness trick I have learned is to grab one end of the rack with your tongs, lift, and the rack should bend 90 degrees without breaking. There is a video here somewhere...my computer here at work won't allow me to search....

Foghorn

Is your drip pan (or whatever the metal I see is) sitting directly on the platesetter?  If so, you may want to was some aluminum foil into balls to create spacers so you have an air gap between the platesetter and your drip pan.  Otherwise, the radiant heat from that can be substantial and essentially burn the bottom of your ribs.  Don't ask how I know.

jeponline

@Foghorn thank you, it was right on the plate setter, I will try creating a gap next time.

jp646

Nice looking ribs for your first time. Cutting tip/pointer, you can actually try turning your racks meatside down and cut. Its easier to see how the bones run for prettier looking ribs, thats how I cut mine for Competitions. Looks like you let your rib sauce set way longer than i do so you should be ok. Congratulations on your nice racks!