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  1. #11
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    You have to remember that 3-2-1 is only a guideline and not a set schedule.

    There so many factors that influence your smokes.

    No matter what your are cooking NEVER base anything on time.

    The 3 you are looking for pullback,

    The 2 you are looking for tenderness and allows you to bathe it in fruit juices or whatever your flavor profile may be.

    The 1 you are looking to firm them up a little and get to temp.

    Trial and error.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  2. #12
    Join Date
    Jun 2008
    Location
    Dunlap, IL
    Posts
    108

    Default

    Swine flu!
    "Maybe just one more last one."

    Chargriller w/SFB
    GE "over the range" microwave oven
    Billy Mays "set it and forget it, as seen on TV" rotersirre oven
    Ugly Drum by Jonser

  3. #13
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    321 @ 250 will produce overcooked ribs. If you want ribs that fall off the bone, use that method.

    If that is what you did, it must have been the meat itself.

    What was the weight of the slabs?

    Enhanced ribs are lower grade meat that is chemically enhanced to make it tender enough so as to be edible. Papain is a common enhancement additive. Most enhanced meat will show a yellow tinge to the fat. It also has to state the enhancement on the package by law.

    As Jeremy said though, done is by feel as much as sight and time. If the slab does'nt flex easily and tear easily, they aren't done.

  4. #14
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Really, I do think it was the pig's fault. Sometimes you get meat that just will not do what you want it to do...... Kinda like my wife (dawg practices ducking down and moving to the side... fast.... to miss the right hand hook that would be coming)
    Last edited by crewdawg52; 05-05-2009 at 01:55 PM.
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  5. #15
    Join Date
    May 2009
    Location
    Great State of Texas
    Posts
    66

    Default sodium phosphate

    Check the label for: "sodium phosphate & flavorings" this is bad mojo = bad ribs. Look for product that says "natural ribs". Make friends with the butcher at your market and they should set you right.


    Yakdung


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