I have been using my Weber Smoker for a little over a year now. By the end of last season my ribs were near perfection.
I have tried ribs twice this spring and have failed both times, someone please tell me what I am doing wrong.
Here is what I did this past weekend step by step. They tasted awesome but the meat was quite difficult to remove from the bone.
Lit smoker and let temp level out at 215deg
Applied rub to ribs and let rest at room temp for 20 minutes.
Put 8 racks of ribs into 2 rib racks
temp dropped to 175 for about 20 minutes after putting meat on
temp stayed between 210 and 235 for remainder of cook time.
Sprayed ribs with apple cider every hour
pulled ribs off smoker at 4.5 hours cook time, meat pulled back from bone tips by about 3/16 of an inch.
Let rest in foil in insulated box for 30 minutes.
Sauced with pre-heated sauce and cut.
Meat was tender but difficult to remove from bone, what did I do wrong?
Any help will be greatly appriated.
Steve
I have tried ribs twice this spring and have failed both times, someone please tell me what I am doing wrong.
Here is what I did this past weekend step by step. They tasted awesome but the meat was quite difficult to remove from the bone.
Lit smoker and let temp level out at 215deg
Applied rub to ribs and let rest at room temp for 20 minutes.
Put 8 racks of ribs into 2 rib racks
temp dropped to 175 for about 20 minutes after putting meat on
temp stayed between 210 and 235 for remainder of cook time.
Sprayed ribs with apple cider every hour
pulled ribs off smoker at 4.5 hours cook time, meat pulled back from bone tips by about 3/16 of an inch.
Let rest in foil in insulated box for 30 minutes.
Sauced with pre-heated sauce and cut.
Meat was tender but difficult to remove from bone, what did I do wrong?
Any help will be greatly appriated.
Steve