Ribs tasted great, but a little tough?


 
D

David Henegar

New member
Well tried my first ribs yesterday..Put mustard and dry rub on, got the old wsm fired up with kingsford(about 2 chimneys) done the minion method w/about 20 25 lit. It came up two 250 and stabilized out around 246. BTW I did use water in the pan. Let them cook for 3hrs, pulled them and then put them in foil and apple juice for another hr. Took them out of the foil and let them cook for another 2 hrs, spraying w/ apple juice every 30 min. It was windy here today and I ran out of fuel so I finished them off in the oven. Sauced them about 30 min before I pulled them. They tasted great! The only thing is they were not as tender as I wanted. Should I have let them go longer or did I over cook them? Im new to doing ribs so go easy on me! thanks!!
 
Babybacks or spareribs?

Regardless, IMO I think you may have tinkered with them too much, e.g., foiling, spraying. You should be able to put ribs on and never check them. Even once.
 
When overcooked, ribs will definitely not lack tenderness, so you probably didn't cook them long enough. You should be able to slide a probe through the meat with VERY little resistance. And while the ribs should not quite fall off the bone, they should pull easily from the bone when you bite into them (and leave a clean bone behind).
 
They were baby backs. The meat did not fall off the bone, it was still sticking to it. I guess I didn't cook them long enough. They were cooked a total of six hours though. I thought for sure that should be enough?
 
You must log in or register to reply here.

 

Back
Top