I made another attempt at smoking a spare rib on my 340 smoker. This time was much better than my first attempt but it was still disappointing.
I marinated the salt and pepper seasoned ribs in apple juice overnight. In the morning I removed the silver skin and trimmed the ribs to Saint Louis style. I seasoned all sides with a highly recommended rub and put the meat on the smoker at noon. The temp was 225. I used Pit Boss's Fruit blend of cherry, apple and maple pellets.
Three hours later, I wrapped the meat in tin foil and put it back on the smoker without changing the temp.
Two hours after that, I removed the meat packets, opened the foil and coated the meat with some Linder's BBQ sauce. At this point everything looked and smelled great.
Following the 3-2-1 method, I let the sauce carnalize for an hour.
I must have done something wrong. The ribs tasted fantastic but they were dry and probably overcooked. The meat was falling off the bone, which was not my goal.
Based on the bend test after the two hour wrapped session, I think that everything was probably done at that point but I followed the 3-2-1 protocol and cooked them for another hour that may have been too much.
Should I have shortened any or all of the time segments? Where do you think I messed. up?
Bob
I marinated the salt and pepper seasoned ribs in apple juice overnight. In the morning I removed the silver skin and trimmed the ribs to Saint Louis style. I seasoned all sides with a highly recommended rub and put the meat on the smoker at noon. The temp was 225. I used Pit Boss's Fruit blend of cherry, apple and maple pellets.
Three hours later, I wrapped the meat in tin foil and put it back on the smoker without changing the temp.
Two hours after that, I removed the meat packets, opened the foil and coated the meat with some Linder's BBQ sauce. At this point everything looked and smelled great.
Following the 3-2-1 method, I let the sauce carnalize for an hour.
I must have done something wrong. The ribs tasted fantastic but they were dry and probably overcooked. The meat was falling off the bone, which was not my goal.
Based on the bend test after the two hour wrapped session, I think that everything was probably done at that point but I followed the 3-2-1 protocol and cooked them for another hour that may have been too much.
Should I have shortened any or all of the time segments? Where do you think I messed. up?
Bob