3, 2, 1 Baby Back Ribs recipe left me with shoe leather

Whjones71

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Hanover, PA
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My first try at ribs on my new Traeger 575. They looked beautiful but were as tough as shoe leather. So disappointing. I wasted 6 hours of my life just to throw them away. Not sure what the hell I did wrong. Pretty devastated right now.

I can only assume I over or under cooked them. Followed the damn recipe from Traeger to a T. Wasted money and time.

Bill
 

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I used a Fireboard for several months then the group of friends switched around I tried the Inkbird for one cook and liked it then gave it to another friend that was using a Inkbird controller for his green egg. I’ve always had my Therm pro (it’s mine) but recently one of the guys gave us all two Meater’s each so I’m really liking them, just wish they was WiFi however I’m probably going to get the four probes set for myself. Good group of guys I’m in with and we all get to try different stuff. I’ve learned that even a cheap probe will work as long as it’s calibrated/checked before ever cook. I’ve also learned the MEATER ambient end isn’t very accurate, anyone else experience this?
 
I used a Fireboard for several months then the group of friends switched around I tried the Inkbird for one cook and liked it then gave it to another friend that was using a Inkbird controller for his green egg. I’ve always had my Therm pro (it’s mine) but recently one of the guys gave us all two Meater’s each so I’m really liking them, just wish they was WiFi however I’m probably going to get the four probes set for myself. Good group of guys I’m in with and we all get to try different stuff. I’ve learned that even a cheap probe will work as long as it’s calibrated/checked before ever cook. I’ve also learned the MEATER ambient end isn’t very accurate, anyone else experience this?
Someone here used to say it was because it was too close to the protein so it read cooler as a result
 
My first try at ribs on my new Traeger 575. They looked beautiful but were as tough as shoe leather. So disappointing. I wasted 6 hours of my life just to throw them away. Not sure what the hell I did wrong. Pretty devastated right now.

I can only assume I over or under cooked them. Followed the damn recipe from Traeger to a T. Wasted money and time.

Bill
►Instead of throw them away, finish cooking them!! You cannot ruin ribs!!! Cook till they fall off the bone if you cannot tell any other way.
►Following a Traeger recipe is also your first biggest mistake!!! I have NEVER heard of cooking ribs at 180 pit temp, HELL, I cook Jerky higher than that!!!
► If you think 6 hours was wasted time on a smoker then you're missing the fun of smoking.
► Any Traeger cheaper than the 575 is a POS!! You won't have any of the good features that you can use to your advantage at all.

Everyone here gave you PERFECTLY excellant advice... being a good BBQer is gonna cost you money in lots of extras and rubs/sauces... there is no real cheap way to make great meals on a BBQ smoker.


 
Don't blame recipes!! We are the COOKS, the cooks are in charge of a successful cook.
Recipes are the "lines on the road", you are the driver, your are in charge of getting to the destination without crashing!! And it takes a good working vehicle with gauges to keep you informed along the way.
 
Over the years,. I have purchased a lot of different thermometers, both digital and analog. Thermometers seldom are accurately calibrated over a wide range of temperatures. That is why there are freezer thermometers, outdoor thermometers, candy thermometers, oven thermometers and grilling thermometers. They are designed to be accurate over a narrow range of temperatures. You cannot expect a single thermometer to be accurate from 0 F to 600 F.

If I were a professional chef who cooked multiple dishes every day, I would send the money to get a Thermopworks Thermapen. However, it is somewhat pricey if you are only using it one day a week.

Currently, I am using two devices. One of them is the SmartPro ST49 that is currently on sale at Amazon for only $22.


The second is a ThermoPro TP620 Professional. It is $50.


Both of these thermometers give a stable reading within 2-3 seconds. Some thermometers that are sold as instant read take far longer. The 2-3 second read time is comparable to the Thermapen.

Both of these thermometers have a specified accuracy of less than 1 degree F. I have checked them against each other on numerous occasions and have always found them to agree within 1 degree. Thus, I am quite satisfied using either of these two devices. I do realize that by the time I purchased two thermometers, I spent nearly as much as a Thermapen, but by having two thermometers, I double the chances of being able to locate one of them when I need it. LOL.

I also purchased an analog grill thermometer and drilled a hole into the lid of my Ironwood to mount it. I mounted the thermometer so the tip of the probe is located slightly above the top rack on the grill.

While the Fireboard is wonderful for those who want to plot the temperature history of their cooks, there are less expensive alternatives as well. I suggest you get a device with four probes so you can monitor the ambient cook temperature and internal temperature on more than one protein. You also need to determine if you want to monitor the temperature in a cell phone app or on a remote receiving device. Some devices use WiFi, some use Bluetooth, some use another frequency. I like one that has remote monitoring without use of a cellphone app, but that is my preference and might not be yours.
 
Undercooked maybe. I don’t really see the bones coming out. Did you temp them? It’s a bit late now and not much of a help, but any time recipes are more like guidelines. Every piece of meat can cook a little differently
Baby backs are sometime packaged "WITH EXTRA MEAT" meaning LOIN meat which gets very tough when cooked. Try St. Louis ribs next round. No loin meat to toughen up.
 
I just bought a single MEATER PLUS. It says it does the internal temp of meat and the ambient grill temp at the same time. Any comments or thoughts on the MEATER products from those that use them?
 
I just bought a single MEATER PLUS. It says it does the internal temp of meat and the ambient grill temp at the same time. Any comments or thoughts on the MEATER products from those that use them?
 
My first try at ribs on my new Traeger 575. They looked beautiful but were as tough as shoe leather. So disappointing. I wasted 6 hours of my life just to throw them away. Not sure what the hell I did wrong. Pretty devastated right now.

I can only assume I over or under cooked them. Followed the damn recipe from Traeger to a T. Wasted money and time.

Bill
Hang in there Jones. This recipe is one of my "go-tos", it's easy, and I've had a lot of success with it. As the guys on this forum say, live & learn with BBQ.

1. Definitely cook to temperature, not time. Even for ribs, there will be a section of meat large enough to insert a probe. (I agree with @CMTiger , they look undercooked from your photo.)

2. While I've done fine with the probe that came with my Pro780 (I did just have to buy a replacement; don't tell @Slimpicker ), many many guys on the forum use third party probes. See this discussion: https://www.traegerforum.com/threads/probes.3954/ .

Good luck!
 

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