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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Disappointing ribs
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Re: Disappointing ribs
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Re: RE: Re: Disappointing ribs
No, I didn't. Will do that next time.daBertl wrote:Did you remove the Silver Skin?
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Re: RE: Re: Disappointing ribs
Joernolav wrote:No, I didn't. Will do that next time.daBertl wrote:Did you remove the Silver Skin?
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This is besides the short time the main reason for them beeing hard.
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Re: Disappointing ribs
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.
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.
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Re: Disappointing ribs
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.-
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Re: Disappointing ribs
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?
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Re: Disappointing ribs
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.
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Re: Disappointing ribs
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
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
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Re: Disappointing ribs
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.
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.
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Re: Disappointing ribs
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
As I say they were better but not falling of the bone and juicy. Thanks
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Re: Disappointing ribs
You've gotten some good advice. I never wrap mine. I cook for 6 hours at 225F.
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Re: Disappointing ribs
I cooked a couple racks of spares Sunday afternoon - smoked a couple of hours to a good color at around 250 then wrapped and cooked to an internal temp of 203 - some of my best ribs ever.
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