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  1. #1

    Default A little help here!

    Hey guys! New to the forum and reading up lots already.

    I've been smoking some Baby Back and I've been getting mixed results. They're called Pork Loin Baby Back ribs meaning I get a piece of the leaner pork loin on one end of the ribs.

    My problem is after a smoke, one end is tender, moist and just enough bite. Then you get to the thicker part of the ribs and it's half boiled chicken texture dry (pork loin I'm assuming) and half tender, moist and fall off the bone (closer to the bone).

    I don't want to cut off the pork loin and waste meat, so it there a way to even things out?

    Thanks in advance smokers!

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    732

    Default

    For clarification, you're talking about a cut that's essentially the rack of ribs with the loin attached? In other words, like a whole rack of pork chops?

    How much/how thick a piece of the loin is attached?


    And welcome to the forum, BTW!!
    Last edited by bigwalleye; 02-18-2016 at 11:45 AM.
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Aug 2010
    Location
    Plano, Texas
    Posts
    598

    Default

    Welcome to the family....
    Remember: If it weren't for marriage, men would go through life thinking they had no faults at all

  4. #4

    Default

    Thanks for the welcome. Unfortunately my actual family can't stand the constant smell of smoke on my clothes now!

  5. #5
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    732

    Default

    That's OK Kenjamin. My family has folks that are a little off the mark as well.

    WE'll still like ya, and we understand.

    So what's up with there ribs??
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  6. #6

    Default

    Hey bigwalleye,

    Just smoked a few more ribs yesterday. They're IBP Pork Loin Baby Back Ribs. So I've taken a picture and pointed at the culprit. You can see that it's a lot dryer/whiter looking than the wetter/darker succulent meat below.

    Click image for larger version. 

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    I have a feeling it's because of the leaner meat, but don't know how to remedy. Your expertise is greatly appreciated.

    Also I smoked my first short ribs, I think that's what I'll eat for the rest of my life now.

  7. #7
    Join Date
    Jun 2015
    Location
    Escondido CA
    Posts
    34

    Default

    Welcome to the family, True story.. When I did my break in smoke, I went to the store to buy some apple wood chunks for my first rack of ribs.
    I am at checkout and the lady says to me "You smell delicious". So some folks dig that smell.
    Beer is proof that God loves us and wants us to be happy, B. Franklin

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