Ribs fell apart..........

[David]

I did a rack of ribs new years day, I do a 2.5-1.5-1 method on a WSM. After the foil wrap was done, I opened up to do the last hours and the rack just about fell apart when I rolled it on to the crate. So I just did about 15 minutes for my glaze. I cooked in the 255-275. I've cooked ribs using this method many times and have never had them fall off the bone like this. The ribs were great tasting, but no knife was needed to cut them up. It was a normal rack of ribs, st. louis style, had been frozen in my freezer as part of a large rack purchase made on a sale, and none of the other in the sell turned out like this. Anyone else ever have them do this?

 

[Dave Russell]

Have I ever over-cooked ribs? Sure. Usually it's because a slab was "enhanced" or was on the thin side and I didn't take that into account enough. Also, although the meat doesn't care about 20*, that's enough of a variance to mess with your cook times a bit, especially if using foil. Other than that, I have no idea unless you left them out of the fridge much longer than usual before cooking.

 

[Dwain Pannell]

I've had them do it. Like Dave said there are variables that make some critters act differently from others.

 

[J Hoke]

That is a bit long at those temps. I'd try 2.5, 1, 30 min. and see how that works. Pigs are a natural product and can have variations in the meat. See this a lot with brisket.

 

[Scotty W.]

Also see the variation in butts. With the same weight, cooking time and temps have had them fall apart when lifting from the grill or they'll seem done just right but when pulling discover they're not done. Pigs are like cars, there's lots of different models and prices.

 

[Dave O (Alaska)]

I agree with everyone above, different racks will cook differently. But as the saying goes "the great thing about BBQ is that you get to eat your mistakes!"

 

[David]

I agree with everyone above, different racks will cook differently. But as the saying goes "the great thing about BBQ is that you get to eat your mistakes!"

Yep, that's the good part. But then, not sure I would call them a mistake, just came out differently.

As far a temp. and cooking time, did them as always. Surprised that no one asked if I took off both layers of membrane off, nope did not do that.

 

[Richard Diaz]

I dont use foil and monitor at the 3 hour mark with the tooth pick and bend test. Spares take me 5 to 6 hours and st. louis take me 4 hours. I monitor often so I have never had overdone ribs.

 

[Jim S]

I've had ribs that come out real tender, and others that needed a nice long bake in the chili pot cause they were massively overdone. (Makes for absolutely incredible tasting chili BTW!) I refuse to buy 'enhanced' ribs. Others may disagree, but for home cooking the only trimming I do is removing the membranes and the flap on the inside of the ribs. The flap gets turned into teriyaki like at a Chinese restaurant, and the membranes get tossed.