Post by: Alchase on May 24, 2021, 08:31:02 AM
This last batch, I did the same I have always done, 3 hours on smoke, wrap the ribs and put them back in for two hours. Last, one hour out of the foil with on smoke, to glaze them up.
All six hours at 220 degrees. They had great meat retraction, and the glaze was perfect as always.
When eating these ribs, they were still extremely fatty inside. To the point it ruined the texture.
I have never had ribs that were fatty before, especially when everything looked perfect.
Anyone have this happen to them?
Anyway to keep this from happening on future Racks?
Post by: 92xj on May 24, 2021, 09:14:56 AM
Just buy not as fatty ones next time.
I inspect as best I can during the purchase part of ribs/meat. I destroy the meat packers display by picking each pack up and deciding which one has the fat content I desire for the cook.
if you are saying these ribs are exactly like the others you have done in the past and the fat just did not render out like past ones, maybe your grill temp probe is off and you really didn't get to the temp you desired.
Post by: Stein on May 24, 2021, 11:05:37 AM
Post by: NRA4LIFE on May 24, 2021, 11:15:18 AM
Post by: Pathfinder101 on May 24, 2021, 11:28:37 AM
Thanks gentlemen... :tup:
Post by: Alchase on May 24, 2021, 05:20:42 PM
I would guess they were extra fatty going in. I'm like 92, I rummage through the case to get the ones I want, but ribs are usually more consistent than something like a brisket. Maybe they didn't trim them as well?
I think both you and 92 are probably correct.
They must have been extra fatty, hence not rendering out.
Temp gage was fine, I also used a remote temp gage, and both read the same.
I have never had ribs that did not render out the fat with this process so I was a bit surprised.
I will have to pay closer attention to what I start with.
I have to say, it really changed the texture profile to the negative.
Post by: GWP on May 24, 2021, 05:26:26 PM
Post by: BD1 on May 24, 2021, 06:35:19 PM
Post by: The scout on May 24, 2021, 07:30:57 PM
Post by: fowl smacker on May 24, 2021, 08:33:20 PM
Post by: BD1 on May 24, 2021, 09:12:45 PM
Post by: wadu1 on May 24, 2021, 10:00:02 PM
Dry rub of choice, Apple of Fruit Wood pellets 180-200 for 6-7 hours sprits with apple juice.
Post by: Pathfinder101 on May 25, 2021, 06:44:33 AM
My 3-2-1 when buying ribs, 1 Cash and carry, 2 Walmart, 3 Costco
Dry rub of choice, Apple of Fruit Wood pellets 180-200 for 6-7 hours sprits with apple juice.
Same here. Me and that spray bottle of apple juice are pretty good buddies when I do ribs. :tup: