keltin
Washing Up
I cooked two slabs of pork ribs on the smoker (Hickory smoke) last night. I kept the heat low, but ended up leaving them on a little longer than usual (got distracted). I usually take them off at 4 hours when the meat has begun pulling back on the bone.
These ribs stayed on 5 to 5.5 hours. They developed a good bark, and they were juicy. But, they are too soft. When warm, you can almost shake the meat off the bone. In fact, when I was cutting them, I had to cut them really slowly because the pressure and friction from the knife would knock the meat off the bone.
Personally, I like my ribs with a little more texture than this. This meat is more like pulled pork. They are dry ribs right now, so I’m thinking of boning the meat and freezing it. Later, I’ll heat it up in some Carolina vinegar type BBQ sauce or some regular tomato based BBQ sauce. Should make good sandwiches, especially with a little slaw. I trimmed them to St. Louis style, but the briskets were huge so I smoked them as well. That meat was destined for BBQ sandwiches anyway, so I guess all of it is now.
I can only contribute this to “over-cooking”. Strange how overcooking in the smokin’ and BBQ world can mean even more tender.
Anyone else ever have this happen? How do you like your ribs, super soft or some texture for chewing?
These ribs stayed on 5 to 5.5 hours. They developed a good bark, and they were juicy. But, they are too soft. When warm, you can almost shake the meat off the bone. In fact, when I was cutting them, I had to cut them really slowly because the pressure and friction from the knife would knock the meat off the bone.
Personally, I like my ribs with a little more texture than this. This meat is more like pulled pork. They are dry ribs right now, so I’m thinking of boning the meat and freezing it. Later, I’ll heat it up in some Carolina vinegar type BBQ sauce or some regular tomato based BBQ sauce. Should make good sandwiches, especially with a little slaw. I trimmed them to St. Louis style, but the briskets were huge so I smoked them as well. That meat was destined for BBQ sandwiches anyway, so I guess all of it is now.
I can only contribute this to “over-cooking”. Strange how overcooking in the smokin’ and BBQ world can mean even more tender.
Anyone else ever have this happen? How do you like your ribs, super soft or some texture for chewing?
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