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  1. #1
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

    Default They Look Good... But They Sucked!

    Ok I found some ribs at the local G-store, that were on sale for $1.99 per lb. I know that is not the best deal around but they are usually 3 or 4 bucks a pound so I never buy from them. I have done 20 or so racks thus far and I did them today the same way I always have and they were horrible. They looked right and the time and temp was right but they were chewy, stringy, rubbery.....
    Anyone have any idea why? My ribs have never been this bad today was a real bummer. I think that PIG must have been around 60 years old.

    Thanks for looking, your comments.

    antny
    Attached Images
    Is it wrong to want a beer at 6 am when I fire up the smoker?

  2. #2
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Bummer, they looked good. Did you foil them at all?
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  3. #3
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    They did look good. Sometimes you just get some ribs where the fat doesn't want to breakdown or render like ussual?
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  4. #4
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

    Default

    Quote Originally Posted by chef schwantz View Post
    Bummer, they looked good. Did you foil them at all?
    Ya, I did the 321. Did about an hour and 45 min in foil. Don't know????
    Is it wrong to want a beer at 6 am when I fire up the smoker?

  5. #5
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Man, that sucks....all that hard work for crappy ribs. I feel for ya.
    Sometimes you just pick a bad rack. Probably nothing you did if your doing it the same each time.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  6. #6
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Enhanced ribs suck!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Blame it on the hog.


    There's a lot of that going around.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  8. #8
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    That's a shame, but it does happen once in a while.
    Sounds like they may have been enhanced ribs.
    Jim

  9. #9
    Join Date
    Feb 2009
    Location
    Quincy, IL
    Posts
    234

    Default

    Quote Originally Posted by BYBBQ View Post
    That's a shame, but it does happen once in a while.
    Sounds like they may have been enhanced ribs.
    What do you mean " enhanced " is there a way to avoid them? I thought it was just an old pig.

    Thanks for looking.

    antny
    Is it wrong to want a beer at 6 am when I fire up the smoker?

  10. #10
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    antny, were the rib bones larger than usual. I got some cheeeeeap ones once and they were from sows. Butcher said they weren't what I wanted but thought what the hey, bought them any way. couldn't get them tender and flavor sucked. Just my 2 cents.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

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