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Guest
Guest
For my second Q ever, I selected 2 racks of spare ribs, dry rubbed them the night before, Q'ed them in my WSM at 225-245F. For what I have read, they should have been ready (tender) in about 5 to 6 hours, they were not. After 7 hrs still not tender, 8hrs not tender, 9hrs not tender, at this point patience ran out, took them out and ate them. They looked excellent, tasted excellent with or without sauce on them, but were not really tender. Is this the way spare ribs are (never had real BBQ spare ribs before)? or do I have to brine them (not sure if brine makes meat tender or just tastier and moist)? What I can do to improve in this area next time?
Many thanks,
Guillermo
Many thanks,
Guillermo