Tough ribs!!!

[JPSmokes]

Smoked Baby Backs yesterday. Dry Rub 200 deg. For 2 hrs./ wrapped ribs, added cup apple juice, raised temp to 250 for 2 hrs. Unwrapped, coated in bbq sauce, raised temp to 350 just till sauce set………

Ribs were VERY tough!!! Thoughts??????

 

[Redoctapus]

Smoked Baby Backs yesterday. Dry Rub 200 deg. For 2 hrs./ wrapped ribs, added cup apple juice, raised temp to 250 for 2 hrs. Unwrapped, coated in bbq sauce, raised temp to 350 just till sauce set………

Ribs were VERY tough!!! Thoughts??????

Wrap them back up and cook for two more hours. At those temps they would take approximately 6 hours.

Read up on bend test and meat pull back from the bone and the 3-2-1 method.

Also there are many posts on this here.

 

[Cowboy1955]

Heat and time all wrong.
Did you take the membrane off the back with a butter knife?

This is my method
3 hours at 225 degrees
Wrap and pour either Dr Pepper or sprite in with ribs and go 2 hours

Unwrap, place on the grill for another hour moppin on the sauce

All at 225 degrees
Let them rest for 30 minutes then slice and serve.

Hopefully this helps you

 

[JPSmokes]

Heat and time all wrong.
Did you take the membrane off the back with a butter knife?

This is my method
3 hours at 225 degrees
Wrap and pour either Dr Pepper or sprite in with ribs and go 2 hours

Unwrap, place on the grill for another hour moppin on the sauce

All at 225 degrees
Let them rest for 30 minutes then slice and serve.

Hopefully this helps you

Thank you guys!! This dang recipe was from Pit Boss!!!!!! I appreciate the feedback, and am thankful for this forum!!

 

[mixed up]

its all trial and error I have smoked ribs for 8 hours just to get the meat to crack between the bone thats called the bump method cook at 225 after 3 hour spray with apple juice cook the meat crack between the bone when you grab it in the middle with tongs and bump it on the grill if it cracks its done

 

[Steve In Pa]

And what works for you and your smoker. Keep at it and you’ll find the zone. On my machine rib doneness comes closer to 5 hours than 6 @ 225.

 

[Heart of Dixie]

I cook for 3 hours at 250, wrap in foil, then do the bend test at 3.5, 3.75 & by the 4th hour they are done. I usually cook St Louis style ribs.

 

[Steve In Pa]

I cook for 3 hours at 250, wrap in foil, then do the bend test at 3.5, 3.75 & by the 4th hour they are done. I usually cook St Louis style ribs.

The bend test is new to me so I googled it. Good tip..thanks

Rib Bend Test: What it Means and How to Do it - Barbecue FAQ

The rib bend test is one of the better ways to determine tenderness. The meat will bend at roughly a 45 degree angle without falling off the bone.

barbecuefaq.com

 

[Nogood82]

Smoked Baby Backs yesterday. Dry Rub 200 deg. For 2 hrs./ wrapped ribs, added cup apple juice, raised temp to 250 for 2 hrs. Unwrapped, coated in bbq sauce, raised temp to 350 just till sauce set………

Ribs were VERY tough!!! Thoughts??????

After smoke for 2 hrs wrap and go up to 300 or 350 for tender faster and stick them with your pin until they reach 175 or they are tender to the touch. (Poking the wrap with your finger)

 

[Heart of Dixie]

The bend test is new to me so I googled it. Good tip..thanks

Rib Bend Test: What it Means and How to Do it - Barbecue FAQ

The rib bend test is one of the better ways to determine tenderness. The meat will bend at roughly a 45 degree angle without falling off the bone.

barbecuefaq.com

You are very welcome. Ribs are easy to overcook.

 

[ace_3s3s3s]

Hi there,

Yes, it's a learning process.

Every hear of the 3-2-1 method? It's 3 hrs uncovered, then 2 hrs wrapped in foil (baste with a little sauce first), and finally 1 hour unwrapped to make sure the bark isn't soggy, all at around 225F. Very widely used in the 'Q circuits.

Mine has morphed into "3-2-LR-1mx2" which is 3 hrs uncovered, 2 in foil. Let them rest in the smoker for a half hour to an hour with the flame off. They'll settle down to around 140 degrees, depending on the outside temp, walls of smoker, etc. That's the LR (let rest) phase.

Finally, I baste them again and sear them on a very hot grill (about 500F) for one minute per side (hence the 1mx2). Gives a little char and crispness, but it's quick so they don't get dry.

Good luck with this! If you'd like to send some samples (just for quality control's sake, of course), I'll send my address (LOL)

 

[TwoOaks]

Smoked Baby Backs yesterday. Dry Rub 200 deg. For 2 hrs./ wrapped ribs, added cup apple juice, raised temp to 250 for 2 hrs. Unwrapped, coated in bbq sauce, raised temp to 350 just till sauce set………

Ribs were VERY tough!!! Thoughts??????

HeyGrillHey is one of my go to apps for smoking. She also has recipes for making dry rubs and bbq sauces.

 

[Jersey Bill]

Thank you guys!! This dang recipe was from Pit Boss!!!!!! I appreciate the feedback, and am thankful for this forum!!

Hi JPS - i followed same PB instructions and they came out great. Did one rack with the no-salt Carlona Dirt (props to forum members for this suggestion) rub and the wife loved em. The other I got a bit experimental with.....24 hr brine in Ginger Beer. Not sure what possessed me to do this expect having 7 cans of GB lying around doing nothing. Anyway the marinade is definitely noticeable in the final product. They taste like....ginger beer....just a bit. They are OK but next time will not be doing that.