Bitter rib problem solved!!

Slamdunkpro · Posted: Sep 25 2005 Post subject: Bitter rib problem solved!!

Took everyone’s advice from my bitter ribs post today and fired up the smoker for some ribs and a rolled turkey breast. Kept the fire smaller & hotter with less wood. Used hardwood lump charcoal this time instead of briquettes. I also let the pit go for almost an hour until the temp was stable at 248 (using my ProCom 4 Wireless Guru – cool device)

I brined the ribs for 4 hours, then rubbed and sat them for 2. Into the smoker at 250 for 6 – 61/2 hours (until the turkey breast was done), mopped after 3 hours on the hour and rotated the ribs in the cooker.

Ribs were falling off the bone tender, moist and above all not bitter, yet they had a good smoke flavor.. Only disappointment was the rub was too salty – have to work on that. Oh, well, plenty more ribs in the freezer.

Thanks to all! Very Happy

PS – cool gadget time – I went over to my restaurant supply house and got a stainless steel 71/2 quart soup server & lid like they use in steam trays at buffets. I mixed up my mop in this and set it right on the offset firebox. The lid has a spoon slot that a cotton mop fits in perfectly. Hot mop ready at all times without screwing around in the indoor kitchen.
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Real Barbecue gives you time to get drunk after putting it in the smoker and sober up before taking it out!

Regards,
Michael

Doc1680 · Posted: Sep 25 2005 Post subject:

Congrats Slamdunk.I did a couple of bad batches myself. The first one that comes out just right is always great. The guys in this forum are some of the best I've talked with.
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Steve-O · Posted: Sep 25 2005 Post subject:

6 hours at 248 seems a bit long for ribs. But you can't argue with success!

One big tip I got here was watching the bone. When it begins to stick out away (seperate) from the meat (hard to describe) the ribs are about done. This has been the best indicator for me, but it makes me lift the lid too much.
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roxy · Posted: Sep 26 2005 Post subject:

Slamdunkpro · Posted: Sep 26 2005 Post subject:

Well, I guess we can't all be perfect.
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Real Barbecue gives you time to get drunk after putting it in the smoker and sober up before taking it out!

Regards,
Michael

roxy · Posted: Sep 26 2005 Post subject:

Who said anything about being perfect, experience is what its about. Ask around and you will find fall off the bone is over cooked and if your ribs should ever be judged they would be rejected and what a shame that would be. Thats not me making it up, thats the way it is dude, long before I ever smoked a rib, I just happen to agree.

I am glad you solved the problem you had with your ribs being bitter.
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allsmokenofire · Posted: Sep 26 2005 Post subject:

Slamdunk...glad the ribs turned out better, sounds like you'll have it pegged after you tweak the rub a little.
IMHO, sometimes its easy to get caught up in the "right" way or the "wrong" way to cook Q. All I know is this, the only judges you need to please are the ones sitting around the table with you at dinner time. At the end of the meal, when everyone talks about how awesome the Q was, thats when you know you did it "right"...and don't let anyone else tell you any different.

Good Luck!!
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Thomas P. · BBQ Pro Joined: 27 Jul 2005 Posts: 596 Location: Texas

Congrats on the ribs! The best part is, you only get better every time you do it!

I'm curious about the "rolled turkey breast." Is that the type you see in a deli used for sandwich slices. How did that turn out? Did the smoke penetrate at all? My smoker is too small, due to an upper warming rack, to fit a whole turkey in it, so this might be a cool avenue for me to explore.
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Slamdunkpro · Posted: Sep 27 2005 Post subject:

Slamdunkpro · Posted: Sep 27 2005 Post subject: Turkey breasts

bigabyte · Posted: Sep 27 2005 Post subject:

Congrats on the success! As far as falling off the bone vs a little bit of tug, thats like asking if ribs should be wet or dry. Laughing

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Slamdunkpro · Posted: Sep 27 2005 Post subject:

Steve-O · Posted: Sep 27 2005 Post subject:

What is your recipe for the turkey breast? They sound very good.

Also learned something. I think next time I do spare ribs, I'll St. Louis cut them, then leave the ends in to cook a bit longer than the ribs and keep these piece (falling off the bone) for sandwiches.
_________________
"BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook"

Slamdunkpro · Posted: Sep 27 2005 Post subject:

Well, there’s not really a recipe but here goes.

I thaw them in the fridge, cut them out of the bag, if they aren’t netted I use kitchen twine to tie them so they don’t fall apart. I mix up some garlic and onion power, fine ground black pepper, a little thyme, ground mustard and celery seed, then lightly sprinkle this on all sides the breast. Don’t over spice or you lose the flavor of the turkey. Since they are processed, I think they already have enough salt in them.

Put it in the cooker at 225-250 and lightly smoke it until the internal is 160 degrees, then foil it, put it in a pan (these juice like crazy)and let it sit for 20 minutes or so. I’ve used Hickory, Oak, and Apple wood. So far the Hickory the best, but don’t over smoke or you get white ham. They usually take about 5-7 hours. If I’m doing them along with pork butts, I’ll foil them after about 3 hours so they don’t get over smoked.

I too prefer St. Louis style ribs. I buy them wholesale by the case from a place called Restaurant Depot (I get my turkey breasts there too) I don’t know where you are in Dallas but there is one opening there in October. It’s at 2151 Irving Blvd. Dallas, TX 75207-6503

Funny, I’m eating a smoked turkey sandwich as I type this! Laughing

_________________
Real Barbecue gives you time to get drunk after putting it in the smoker and sober up before taking it out!

Regards,
Michael

Doc1680 · Posted: Sep 27 2005 Post subject:

Yeah Steve-O. I like the trimmings too. (We call'em tips) I let mine cook for about 2 1/2 - 3 hrs. Take them off cut them into pieces and smother them with sauce. Great finger food.

Oh...Those are the only things I like smothered in sauce.
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Love the voodoo that Q do.

Doc

roxy · Posted: Sep 27 2005 Post subject:

smoke the trim up and sauce once or twice till they are over done. Add em to some beans. check out my kicked ass bean recipe.

http://thesmokering.com/forum/viewtopic.php?t=1111
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...