Buffalotom
New member
I am smoking ribs on my Mak today and after two hours on 250 I took a peek and the ribs are curling. Is this natural? I have never had them do that before. I am using the 2-2-1 method. So they are foiled now.
Curling Ribs
- Thread starter Buffalotom
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Buffalotom
New member
Sparky, they are curling left to right. This is my third time with buffalo ribs. I do not sauce them beforehand. The rub is enough to enhance yet not overpower the meat. I would consider the taste as right between pork ribs and beef ribs. Sweeter than beef but not to the extent that pork is. IMO. If I can ever stash a bunch at one time I will try to send some to you. Reading about how good your ribs are it would be a pleasure to have you cookem up.
soupyjones
New member
The only time I have had ribs do that to me is when I forgot to take the membrane off of them. It shrunk down and I almost wound up with a rib tube. Failing that I have no ideas. On a side note you make buffalo ribs sound pretty good. Do you have moisture trouble with them because of them being leaner than beef?
Deb
New member
Tom - I have done buffalo ribs a few times and really hadn't noticed them curling though I just looked back and this one turned up slightly
http://www.pelletsmoking.com/pellet...ack-ribs-w-old-vine-zinfandel-bbq-sauce-2752/
buffalo ribs are awesome, I prefer them over beef , Sparky you need to find some buffalo
http://www.pelletsmoking.com/pellet...ack-ribs-w-old-vine-zinfandel-bbq-sauce-2752/
buffalo ribs are awesome, I prefer them over beef , Sparky you need to find some buffalo
Buffalotom
New member
Soupyjones, I think that because I foil after two hours it keeps them moist. I do worry about them drying out.
Deb, If you take those ribs in the picture and twist them a little more you would have it. I do love buff ribs.
Deb, If you take those ribs in the picture and twist them a little more you would have it. I do love buff ribs.
Buffalotom
New member
Deb,
Pics are in the tablet now. Whe I pull them I will have more. Then my son will help me download them onto photobucket.
MossyMo,
I was wondering where the buffalo connection was. You really do need to try the ribs. Sauceless at least at first to taste the true flavor.
Pics are in the tablet now. Whe I pull them I will have more. Then my son will help me download them onto photobucket.
MossyMo,
I was wondering where the buffalo connection was. You really do need to try the ribs. Sauceless at least at first to taste the true flavor.
sparky
New member
you let me know how much shipping is so i can send ya some $.
TentHunter
Moderator
Same thing I was thinking.
Buffalotom
New member
Okay, here are pics of the ribs in the smoker, actually my tablet cannot do this. Pics will be later.
Buffalotom
New member
Let's try this again.
This is a picture of the ribs in the smoker.
Now on the tray. Notice the curl.
The flavor was great. Alittle dry, but passed the toothpick test. Practice, practice, practice.
This is a picture of the ribs in the smoker.
Now on the tray. Notice the curl.
The flavor was great. Alittle dry, but passed the toothpick test. Practice, practice, practice.
I had a rack of baby backs do that a few years ago. There was an extraordinary amount of the loin muscle left on 2of the racks and both curled much like that . I no longer look for just the easiest ribs I can find but instead I look for a fairly even cut. I have not encountered that since.
PS. they were both quite dry.
PS. they were both quite dry.