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BBQ Ribs

post #1 of 10
Thread Starter 

I recently smoked some ribs on my new smoker.  The ribs came out looking and tasting wonderful but were on the dry side overall.  







Anybody have good advice on how to get moist ribs?  I think that maybe the temperature was too uneven because of the coals, I am thinking about moving to an electric hot plate that will hold the low temperature better than the coals.











Edited by mikeblanchette - 6/24/13 at 3:27pm
post #2 of 10

I use a BGE which shouldn't be all that different from what you have. I set my smoker to around 230 just like I would for pulled pig. I use Applewood Chunk.  I put the ribs on for 1 hour. Flip them and then 1 more hour. I then remove the ribs and wrap them in aluminum foil. I sauce mine at this time but that's optional. I put the covered ribs back in the smoker for 90 minutes at the same temp. I then remove the ribs from the BGE, unwrap them and bring my grill up to around 400 and finish them over the flame for 15-30 minutes.



I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
post #3 of 10

Why don't you start with telling us what kind of smoker are you using?  I can see that it's a bullet of some sort, and hope it might be a Weber Smokey Mountain clone, and fear that it might be a Brinkmann, but can't tell for sure from your pics. 


There are bullets and bullets.  Some are much easier to use than others.  If it IS a WSM copy, you should take a look at The Virtual Weber Bullet.  It's dedicated to helping people learning to use that type of cooker.  If it's a Brinkmann, getting consistently good results is a more complicated matter.  


Whichever bullet it is, it doesn't have much in common -- other than the basics of barbecue -- with a ceramic cooker like Dave's BGE.  As much as anything else, barbecue is about fire management, and ceramics are sui generis


Before beginning to speculate on what you're doing wrong, let's find out what you're doing period.


  • What did you do in terms of fire management?


  • Did you use a thermometer to check your cook-chamber's temp?


  • How often did you take off the lid to check progress?


  • Describe your basic rib technique.  I'm most interested in knowing:
  1. Whether, how, and how often you baste or sprtiz;
  2. Whether you wrap or not; and
  3. What method you use to test for doneness.


Chances are that you can solve the dryness problem by better fire management (which will require some simple mods if it's a Brinkmann); doing a lot less peeking throughout the cook; and by wrapping for most of the last half of the cook -- because those are easy fixes to the most common causes for dryness.  But "common" doesn't mean they're yours.


Last, you don't need a hot plate.  Not even for an el cheapo Brinkmann.



Edited by boar_d_laze - 6/24/13 at 3:57pm
post #4 of 10

pick a slab of ribs up in the center with tongs, if the ends hang down and the meat on top just starts to tear they are done.

post #5 of 10

Hey Mike


This may be a Texas thing, I smoke my ribs in sheet of foil with the top open, and on the grill away from direct fire, I keep a half can(beer can cut in half) and refill it with a mixture of Blue Moon and water. 


I know, wasting beer, but it makes it taste extra tender and moist.

post #6 of 10

We may have lost Mike.  Hope not.



post #7 of 10

BDL, was he a hotspot fighter? I saw that very sad news this morning.

post #8 of 10

Think he means from this thread.  One post, maybe he forgot to come back or lost his password.

post #9 of 10

I see. Well that's certainly a better scenario :)

post #10 of 10
Thread Starter 

Hey everyone. Nope, didn't lose me I was just away for a bit. Thank you all for the feedback I am going to try another round on the 4th.

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