Might as well PIG-y-back on this thread as well. I did my first rib smoke yesterday, 2 slabs of baby back and 2 slabs of spare (trimmed). I followed the Best Ribs In The Universe directions under the cooking section. 3 hours at 225 and 1.5 hours at 275. I had the food probe in one of the pieces that were trimmed off of the ribs, and at the end of the smoke the probe was reading around 200. I attempted the "tear test" but found that it was difficult to tear the meat, however the toothpick had no issues piercing the meat as well as there was some exposure of the bones already. Seeing that the temperatures were clearly in the done territory and the fact that it was dinner time I pulled the ribs. I was very happy with the taste, however the ribs were not "fall-off-the-bone" enough for me. What would you guys recommend as an adjustment to my process for my next attempt? Is it simply a matter of smoking them longer? Do I need to introduce foiling and some liquids? How can I get these guys more tender/moist?
Thanks.
Thanks.
