Babies today
- Thread starter es1025
- Start date
SconnieQ
New member
es1025 said:
I have a couple theories. You might have lost a lot of moisture due to opening the door 3 times for spritzing. I think spritzing is counter-productive with these smokers. Did you use a water pan next to the wood box? Also, 4:30 seems like they might have been undercooked, not overcooked. Especially If you opened the door 3 times. You lost a lot of heat, and it takes a while for the heat to recover. In my opinion, every time you open the door, you should add 30 minutes to your cook time. So 4:30 would be pretty short for opening the door that much. It's best to keep the heat consistent in order to convert the connective tissue into gelatin. For me baby backs take around 5 hours, 225, no peek or wrap. Sometimes 5.5 hours. I think a lot of people equate tough with dry. If they weren't cooked enough for the tough connective tissue to convert to gelatin, they would seem dry. The meat would be firm, and the gelatin has not formed yet, so the muscle tissues would lack moisture. Gelatin is what gives tough cuts of meat that unctuous moist melty mouth feel.
DivotMaker
New member
Ed, I agree with Kari and Dave completely! Spritzing, opening, yada, yada, yada, is SO counter-productive with these smokers! I say "If it ain't broke, don't fix it!" I have to say that no-peek ribs, with a water pan for the right amount of time, are fantastic! One thing to keep in mind, too, is that sometimes it's the meat! I have tried a different source of ribs before, and they were definitely not up to standards. The source of the meat does matter!
Bottom line? ...Stick with the formula that just "works!"
Bottom line? ...Stick with the formula that just "works!"
