My ribs are a little dry

[jacksyee]

I use the 3-2-1 method but am open to advice

http://forums.hornfans.com/php/wwwthrea ... o=0&fpart=


I'm not having any trouble keeping the KK at 225.

My ribs are not really moist however - I did 3 hrs, 2 hrs then about 20 minutes out of the foil.

Any advice on how to keep them moist?

[DennisLinkletter]

I use the 3-2-1 method but am open to advice
did 3 hrs, 2 hrs then about 20 minutes out of the foil.

Any advice on how to keep them moist?

Ribs are done/will have the correct texture when the meat reaches a certain temp.. Problem with ribs is it's almost impossible to get a good read so closed to bones..
So we must get a reading on the texture to know when they are ready.. Thicker ribs, ribs with more meat will cook slower so you can't always just go by the clock.
As the meat gets too hot it constricts and squeezes out it's juice..

I do a bounce test..

When you get ready to take your first peek and check for done-ness.. That is a BBQ term yes?

I grab the ribs from the side with a my tongs.. grabbing about 40% of them.
I do a gentle bounce.. if undercooked they will be ridgid..
They are ready when they just start to tear from the bounce..
Tearing and breaking is a bit too far..
You just want cracks and a little tearing.
This will give you bite and still pull clean off the bone..

[jacksyee]

Yeah, I tend to think the ribs I get here are a bit small.

I'm thinking of cutting my initial non foil smoke time to 2 hours.

The 2 hours in foil.

Then very carefully watching the bark up time

[LarryR]

Are you doing spares or baby backs? How is the texture?

I've done 3-2-1 on my WSM before and know the method well. Haven't foiled ribs since I got my KK and I get moist ribs every time. See the picture of spares below. You could be getting some very lean ribs over there and you might want to try cooking them at a higher temp.

[rorkin]

I use the 3-2-1 method but am open to advice

http://forums.hornfans.com/php/wwwthrea ... o=0&fpart=

As strange as it sounds-- I would kick the temp up to 275..
They will cook a little faster and have less time to dry out..
Also a little mustard slather will help keep moisture in meat
Try 2 hours meat up 1 hour meat down and 1 hour (or a little more)in foil
then glaze for 15 min or so at 350

I'm not having any trouble keeping the KK at 225.

My ribs are not really moist however - I did 3 hrs, 2 hrs then about 20 minutes out of the foil.

Any advice on how to keep them moist?

[cruzmisl]

I like to soak ribs in a brine soemtimes before smoking. Use 1/4c of sugar, 1/4 cup of non iodized salt and 2 qts of water. Soak for about an hour.

I set my K to 250, toss the ribs on, stacked two high and rotate every 45m. I pull them off when they're done which is about 4hrs for baby's and 5-6 for spares. FWIW, I hate foiling ribs.

[jacksyee]

thanks for the help - second try comning off now