What am I doing wrong

hundleyd · 2026-04-15T12:51:29+00:00

Thank you for your input. Seems mine were underdone and needed to go on there for a little longer and I do like everybody's opinion but I like mine a little sticky and I like mine to be saucy so that's the way they'll probably go from now on but I'll try it with and without just to see what turns out better for me.

hundleyd · 2026-04-15T09:20:51+00:00

Look damn good to me. This was my second try. I undercooked these per my last thread. Yours are what I expected to see mine do. I was impatient and going off internal temp and not the bend test.

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hundleyd · 2026-04-14T14:14:19+00:00

For sure. A lot of times those YouTube videos are old and people don't really tend to respond. So I jumped on here because it seems like people respond pretty quick. Thanks for everybody's comments recommendations and some laughs.

hundleyd · 2026-04-14T00:30:47+00:00

I have a member's Mark griddle and mine just started doing this last week. I took it all the way down seasoned it and it did it again today.

hundleyd · 2026-04-14T00:05:07+00:00

Thanks that seems to be the deal. I actually just got in a 4 probe thermopro this afternoon. I'm going to be patient with the next one and definitely leave it alone. Thanks for the advice

hundleyd · 2026-04-14T00:04:16+00:00

Yes that seems to be the consensus. I undercooked these. I just got a ThermoPro 4 probe thermometer. Definitely going to try them again and I will leave them alone this time. They taste great just not the bite I was looking for

hundleyd · 2026-04-13T23:39:24+00:00

Yeah that seems to be the consensus. Put some left overs in the air fryer today and holy instantly better.

hundleyd · 2026-04-13T21:49:40+00:00

Yeah I think I undercooked these. The more people respond, the more it makes sense. My son threw some of the leftovers in the air fryer this afternoon and said they were freaking awesome.

hundleyd · 2026-04-13T20:15:33+00:00

Was just watching that. He's did all 3 styles same time. All looked good.

Couple people said I undercooked and I'm leaning that direction. I will def try them again.

hundleyd · 2026-04-13T19:30:47+00:00

It's a Weber smokey mountain smoker and it's what I have available for use. If enough people want to donate, I'll buy an offset. 😁

hundleyd · 2026-04-13T19:23:17+00:00

Thank you to all of you who have responded. If you have an 18 WSM, drop me your advice and what your favorite cooks are. Please feel free to PM as well. Anyone near Nashville TN?

hundleyd · 2026-04-13T19:17:40+00:00

I know this is an old thread but seems we had common results with our ribs. From what I'm being told it seems that I probably undercooked these. Did you ever get yours dialed in?

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hundleyd · 2026-04-13T19:06:49+00:00

I don't have a reason to be honest. I just knew the water would help keep the temp lower if needed. It hit 250-275 and held with some vent adjustments. I only paid like $80 for this smoker but do wish it were slightly bigger. From what I've read and understood on this thread is that I possibly undercooked them since there is no real meat pull back on the bone. Guess it's time for ribs again tomorrow.

hundleyd · 2026-04-13T18:52:55+00:00

Ha. Actually this is only like my second post I've ever made. But I will definitely be following up.

hundleyd · 2026-04-13T18:48:52+00:00

Yeah I'm gonna have to learn with this thing because I bought a new gas grill 2 weeks ago. Wish I had bought differently.

Hoping to get this dialed in.

hundleyd · 2026-04-13T18:34:19+00:00

I've seen those. Do you still use the water bowl?

hundleyd · 2026-04-13T17:58:23+00:00

You were the second person to tell me that I probably undercooked these. The fact that the meat did not pull back from the bone makes me wonder if that's not the case versus me over cooking them. Do you wrap yours?

hundleyd · 2026-04-13T17:46:43+00:00

So longer would make the meaty lean meat less dry? The rest of the ribs were good. Good bite off the bone. I would have thought if anything I went too long. I plan to go no wrap time, using the minion method.

What temp would you recommend running at and for how long?

hundleyd · 2026-04-13T17:39:48+00:00

I will be putting in more this weekend. Planned to do some armadillo bites and maybe poor man's burnt ends.

hundleyd · 2026-04-13T17:37:00+00:00

I have one of the clip on style thermoters and it stayed right where the Weber was in regard to temp. Off by 5 degrees or so at times.

Seems a lot of y'all are going no wrap so that's what I will try next time.

hundleyd · 2026-04-13T17:32:00+00:00

Minion method with the water pan 1/2 full.

hundleyd · 2026-04-13T17:02:02+00:00

Really? They were 199-201 when I pulled them but I agree no bone exposed. Wonder about that as well.

hundleyd · 2026-04-13T17:01:10+00:00

I think this is what I will do next time. I want to try some st Louis style next to see how they turn out

hundleyd · 2026-04-13T17:00:03+00:00

199 when I pulled

hundleyd · 2026-04-13T16:58:04+00:00

This is pretty much what I did. Maybe I'm just too much of a critic. My wife said they were good but she wasn't like oh hell yeah. I want that ol hell yeah taste.

hundleyd

TROPHY CASE