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Re: Disappointing ribs

Posted: Tue Jun 12, 2018 12:26 pm
by Joernolav
Thanks a lot for all the good advices, tips and tricks. I'll do some more testing and let you know when I have success. I

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Re: RE: Re: Disappointing ribs

Posted: Tue Jun 12, 2018 12:27 pm
by Joernolav
daBertl wrote:Did you remove the Silver Skin?
No, I didn't. Will do that next time.

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Re: RE: Re: Disappointing ribs

Posted: Tue Jun 12, 2018 12:47 pm
by daBertl
Joernolav wrote:
daBertl wrote:Did you remove the Silver Skin?
No, I didn't. Will do that next time.

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This is besides the short time the main reason for them beeing hard.

Re: Disappointing ribs

Posted: Wed Jun 13, 2018 8:17 am
by nelsonpk
I removed the membrane as per the book put mustard on for a binder then the rub on "smoke" setting for 3 hours, took them out put sugar and honey on them put more apple juice in there wrapped them tight 2 hours at 225, then removed them put sauce on them cooked open for another hour as I say no pullback on the bone not dry but definitely not fob and juicy. When I put them in on the smoke setting on the Traeger is set very low I presume when it says smoke for three hours it is on the "smoke" setting?
I see so many different ways on the internet its confusing, one consistent thing though the internet ones look a darn sight better than mine.
Would say using spare ribs or different ones be easier to get this result I want to get these right before I move on to different things like brisket, pulled pork or beef ribs.

Re: Disappointing ribs

Posted: Wed Jun 13, 2018 9:35 am
by daBertl
If u did everything right, maybe u only got a bad quality of the ribs. Can happen sometimes. Try again and if it will not work also, then we try to diagnose the setup.-

Re: Disappointing ribs

Posted: Wed Jun 13, 2018 1:14 pm
by nelsonpk
daBertl wrote:If u did everything right, maybe u only got a bad quality of the ribs. Can happen sometimes. Try again and if it will not work also, then we try to diagnose the setup.-

Will do, I did notice on some methods they put the meat face down in the liquid,my ribs were quite arched so weren’t bathed in liquid as I had them bone down. One thing I have discovered is that that the drip tray was not on the left hand lip but flat on the metal that goes over the flame pot. Reason maybe?

Re: Disappointing ribs

Posted: Wed Jun 13, 2018 1:15 pm
by nelsonpk
nelsonpk wrote:
daBertl wrote:If u did everything right, maybe u only got a bad quality of the ribs. Can happen sometimes. Try again and if it will not work also, then we try to diagnose the setup.-

Will do, I did notice on some methods they put the meat face down in the liquid,my ribs were quite arched so weren’t bathed in liquid as I had them bone down. One thing I have discovered is that that the drip tray was not on the left hand lip but flat on the metal that goes over the flame pot. Reason maybe?


Just a quickie really appreciate the help.

Re: Disappointing ribs

Posted: Mon Jun 18, 2018 4:38 am
by nelsonpk
This weekend I tried ribs on Saturday same method 3-2-1 same batch of ribs, same temps and only marginally better no fall of but juicier.
Sunday I thought id try pulled pork using the method in the supplied book but I thought id try clicking the temp up a notch ( 250 not 225)but the same time internal temp 204, this was amazing.
Going back to the ribs what effect would doing it 2-3-1 with the temp at 250? do you think

Re: Disappointing ribs

Posted: Mon Jun 18, 2018 5:09 am
by daBertl
Where do you have the 250?
At the grillage or at the cover thermometer?

I always do it with about 250 at the cover thermometer.

Did you change also the ribs?

If u close your ribs for the stewing phase, it must be so hot in the grill, that your liquid is light cooking. Otherwise the mistake is maybe here.

Re: Disappointing ribs

Posted: Thu Jun 21, 2018 3:03 am
by nelsonpk
The temp was taken by the internal Traeger thermometer. They were of the same batch as I ordered 4 packs of two! so this was pack two.
As I say they were better but not falling of the bone and juicy. Thanks

Re: Disappointing ribs

Posted: Sat Jun 23, 2018 2:17 pm
by TexMike
You've gotten some good advice. I never wrap mine. I cook for 6 hours at 225F. :chef: :chef: