Before........... and ...........after. Damn Dales! Always hungry. hey Tabs...you want puppies? I have a good stud. I get pick.

Tabs, if you don't mind my asking, what's your time/temp schedule for smoking baby back ribs? I think you posted before that you do them at 250°?

Sometimes mine are chewy, sometimes dried out, sometimes perfect, but I can't get them to come out well every time.

We have a place here called Famous Daves and they have the best Ribs I've ever had. The wife and I are going out for supper tonight. Usually we go for Friday Fish (it's big deal here). But now, for some reason, I might have to go to Daves.

Dan

Props from a fellow smoker Tabs!! Nice looking work!

One trick I recently picked up is basting the ribs with plain yellow mustard prior to appying the dry rub. I know it sounds wierd but I swear it works!! The acid in the mustard will bring out the flavors and once they are smoked you can't taste any mustard flavor. Ribs come out much better. Picked that tip up off of a smoking website...I also let my ribs sit overnight in the dry rub and then smoke like that. No mop. When they are done, sauce them and smoke for another 15 minutes. Doesn't get much better than that. Well, the part where you sit out on your deck all day and drink beer and smell the smoke is pretty good too...

It took 5 hours at 225 F to 270F with most of the time at 240 F....They came out moist and tender, but not falling off the bone...and they had lots of mellow smoke flavor..

My Bandera would present me with the same problems U have..no consisitancy of product...I can think of 2 things to help alleviate your problem.

1. Place a water pan in your smoker...heat the water to boiling and place in a foil lined (ease of cleanup) Stainless Bowl...yu can put Apple juice, Beer, or Sherry in it for flavor..

2. After smoking the ribs for an hour and half..to get flavor, put them in Aluminum foil as you mop them...that should give them a steamed effect for tenderness.

In the Bandera it would take just about 3 hours for the Ribs to be done. I have never been comfortable with the accuracy of the Temp gauge on the Bandera...


I like to use the Mustard on Pork Roasts...and yu are right you can't taste the Mustard once smoked...the acid tends to break down the muscle of the Pork.

Ribs:my choice of birthday dinner when I was a kid.

I'll bet I bbq'd ribs almost every Sunday this summer on my Weber charcoal baby. 1 1/2 indirect heat with mesquite chips, dry-rubbed. Finish off with sauce for another 20 minutes. Yahoo!

BTW, I was always taught pork bones were too soft/splintery for dog types?

Rally,

I have read that you need to make sure you bring your meat to room tempature the same way each time.

Michael