First time ribs were tough - experts needed!


 
M

Mark Atkins

New member
I did my first 2 slabs of baby’s on the WSM yesterday and they came out a bit tough. Great flavour and smoke ring :-), but not moist and tender enough. Here’s what I did and I hope you can help.

Removed membrane and rubbed ribs 1 H before cooking. Minion method start, water pan filled with cold water. Measuring top grate temp on a Maverick et-73. Cooked for 2 hours then foiled and spritzed with apple juice, back in for 1 hour. Removed and unfoiled, back in for a further hour. Pulled after that – total cook time 4 hours. No peeking or supplementary spritzing at any time!

Here’s my top grate temps over the cook, you’ll see there’s a bit of variation – which I put down to me getting to grips with the temp control and the wind being a bit gusty.

3:35:00 PM 181
3:49:00 PM 211
4:00:00 PM 211
4:17:00 PM 228
4:38:00 PM 234
4:53:00 PM 234
5:09:00 PM 248
5:33:00 PM 251
5:37:00 PM 220
5:43:00 PM 244
6:03:00 PM 236
6:14:00 PM 242
6:30:00 PM 193
6:35:00 PM 268
6:38:00 PM 275
6:50:00 PM 256
7:10:00 PM 249
7:37:00 PM 253

I did the tooth pick test – there was some resistance going in – definitely not like a knife through hot butter if that’s what it should feel like!

I’m thinking my basic problem is I’m undercooking right? Hard to see I’d be overcooking at 4 hours at these temps. So what do I need to do differently to get moist, tender ribs?

Thanks

Mark
 
Mark, more than likely it's because the ribs were undercooked. Anytime I cook babybacks, it usually takes me around 4-5 hours at around 225-250 at the lid. I cook my babybacks for 3 hours, foil for around 30-45 minutes and then take the foil off and cook for another 30 minutes to an hour. Don't depend on the time too much, but on the look and feel.

Give this recipe a try, it's one of my favorites.

Erik
 
I agree that they could have smoked longer. I usually do ~5 hours at 225 (give or take). On the BRITU instruction on this site, Chris talks about the tear test....a slight tug apart of two bones should tear the meat.

I'm sure you will be happy the next time...
 
Measure how far the meat pulls back from the end of the bone for ribs for done-ness. You can not just go by time.

Typically, I expect 4-5 hours for baby backs and 6 for spare ribs. This time of year will take a bit longer than mid summer. At the end of this time, if the ribs are done, I paint w/ 1/5 honey and 4/5 KC-o-BBQ sauce, open the vents and let it go another half hour. If the wife is in the mood for dry ribs, I will still leave the ribs on and use the time to get the sides ready.

From the end of the bone, I expect done ribs to pull back a good quarter of an inch. Properly cooked ribs are not mushy. Tender, mostly easy to pull apart but not mushy.

It is almost difficult to overcook ribs at this temperature.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Atkins:
Thanks guys. In terms of cooking longer - do I foil longer or cook naked longer? What's best do you think? </div></BLOCKQUOTE>

Unless you prefer comp. style ribs I'd foil as suggested. I prefer them really tender so I always foil towards the end.

(My 1st ribs were tough too btw
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I always plan on a six hour cook. If they are done in 5 just means I get to eat earlier. Did you pick them up with tongs and do the pull away from the bone test?
 
I did the tooth pick test, but not the tongs test. From what I've read the tooth pick should have minimal resistance going in (like a knife through hot butter). I had more resistance than that, so I've learned that lesson!

I'll also try the tongs test next time as well.

I'll be trying another batch soon - what's a good start point? Should I try 3-1-1 or 2-2-1?

Also I have some ribs that I froze - do defrosted ribs offer a lesser final product in your experience?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Atkins:

I'll be trying another batch soon - what's a good start point? Should I try 3-1-1 or 2-2-1?

Also I have some ribs that I froze - do defrosted ribs offer a lesser final product in your experience? </div></BLOCKQUOTE>

When I foil I go with about 45 minutes. I think 2 hours is too long as the ribs can get mushy. Try testing BB's for done at about 4-4.5 hours. Grab two bones in the center of a slab and fairly gently try to pull apart. If the ribs are done the meat will split. If not, leave for another half hour and test again. Or, go with a probe between two bones and see how easily it goes through (or doesn't). Testing too soon is ok as you can always cook longer. However, you can't do anything about overcooked ribs. If you wait too long the meat will fall from the bone when you pick up the slabs and may be dry. Depends on how you like them of course.
Defrosted ribs cook up just fine.
Don't worry about minor fluctuations in temps. They don't hurt a thing.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Atkins:
...Removed membrane and rubbed ribs 1 H before cooking. Minion method start, water pan filled with cold water. Measuring top grate temp on a Maverick et-73. Cooked for 2 hours then foiled and spritzed with apple juice, back in for 1 hour. Removed and unfoiled, back in for a further hour. Pulled after that – total cook time 4 hours... </div></BLOCKQUOTE>Couple of thoughts:

<UL TYPE=SQUARE><LI>back ribs (like any other cut) vary in size and even the same size may need more or less cooking so time is a guideline, what's important is getting the level of tenderness YOU desire.
<LI>your ribs were removed from the smoker twice in an hour, coupled with time to regain cooker internal temp it's a significant hit<LI>it's likely your ribs didn't tenderize because they could have used more time but possible they dried out if very small ... this doesn't seem to happen with spares[/list]
Since you are foiling, what you could try is smoke for 3-5 hours depending on size (try 3 for small 'baby' backs 5 for large back ribs) at the lid temps you indicated. Foil and place in a pre-heated 250ºF oven for an hour. Once foiled there is no point in being on the smoker any more, might as well save your charcoal.

After an hour check for tenderness. When you are happy with tenderness remove from foil then roll around and sauce on a medium heat grill if desired. This will crisp them up without drying them out.

If you are still not happy with tenderness increase foil time and consider adding liquid to your foil pouches.
 
Here's my method for what it's worth. This is for spare ribs which I like better.
Grate temp around 225*
Cook for three hours.
Remove and put the ribs in a covered cheap aluminum foil pan with 1/2 vinegar and 1/2 apple juice (total about 1/4 cup)for 45 minutes. I use a pan because it's much less messy and the cooker isn't open as long. It's also easier to collect the drippings for sauce.
Put the ribs back on the cooker for 1 hour and check by the pull test. If not done then check every 1/2 hour until their at the consistancy YOU like.
A couple of things to remember.
1: When you foil, the meat cooks faster so as everyone said "time is only a guideline".
2: Cook the meat as YOU would like it. Everyone has different tastes. If you like it fall off the bone that's great. If you like a little pull when you eat them that's great too. There is no "right way". We all could spend day's arguing which is better but we all agree if you put a plate of ribs in front of us you can be sure we'll eat them.
 
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