(SIC) Ribs (Tutorial)

[edskull69]

When I smoke my ribs they come out tasting more like ham then ribs. Is this normal or am I doing something wrong. I have noticed my temp is too hot when I start(still having trouble controlling the temp) I try to get the meat on as soon as my fire is lit and then control with the damper. Not too much success. So when I first put the ribs on the temp is between 275-350 I am always shooting for 250. The ribs are usually very pink with the smoke ring and taste like a easter ham with my dry rub on them. Don't get me wrong everybody raves about them but I think they should be more tender and not as hammy tasting. Does anyone have any sugestions ? Ithink the toughness has to do with my high temp in the begining stages of the cook. That brinkman smoke N pit is a sob to control the temp. any help would be great!!!! Also the night before I remove that film skin stuff, baste both sides liberally with applecider vinegar, apply rub, cover overnight. Just wanted you to have my whole procedure so we can get me making award winning ribs. I ma not interested in entering a contest I just want to eat some good Q
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Them Bones BBQ

Lang Model 60 with Deluxe Warming rack

www.thembonesbbq.com

[mding38926]

Ed...........the one thing I can definitely impart is to hold off on getting your ribs onto the fire so quickly. I know that from the time I start my chimney until my meat goes onto the smoker could be up to 45 minutes. First I should say that I am a strong proponent of the minion method (you can read about it in a ton of different posts here)............so when my chimney is going, I dump the chimney on top of a firebox full of lump charcoal. I am lucky enough to know about where my damper has to be set in order to achieve that 225 degree temperature (or so), so by setting it there I usually find I am at the right temperature for the meat to go on at about 20-30 minutes. I would set your damper 1/2 open to start and after 20 minutes or so take a peak and see where your temperature lies.....you can either then open the damper if you need more air or close it by 1/2 again (total of 3/4 at that point) if you need less air. I definitely also suggest you check out the minion method which is through a link on another post : http://www.thesmokering.com/forum/viewtopic.php?t=2077
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Dinger

[SmokinOkie]

[edskull69]

thanks for the salt info. So far I have only used bought rubs not my own. When I read your response and sure enough there is salt in the rub ingredients. So if I make my own rub I should exclude the salt? That's something I will keep in mind. Thanks.
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Them Bones BBQ

Lang Model 60 with Deluxe Warming rack

www.thembonesbbq.com

[Roy]

Hi Ed, I think Russ is on the right track as usual but I tend to think the culprit is the vinegar. You have to offset the acid with some oil or you can really have some wild chemical reactions going on. I use a SIC type paste with oil and vinegar fresh onion and garlic overnight then hit them with your rub and let them come up to room temp for an hour or two and they're ready. Get the heat under control and your laughin!