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Guest
Guest
Hi all. I cooked up a 3.5 lb slab of spareribs this week-end (covered with the "Memphis" dry rub from Steve Raichlin's BBQ bible). I had the ribs on for 4 hours (Temp varied btw 235-250).
When I pulled the ribs out of the smoker they were were juicy with a nice smoke ring (used a combination of maple, oak and a few chips of hickory).
My question is this- are spare ribs supposed to be "falling-off the bone" when done or do are they usually more "resiliant." When I picked the slab off the smoker it was stiff.
As I said the meat was juicy and incredibly flavorful (smothered with KC BBQ sauce).
Would the meat have been more tender if it was cooked longer or did I pull it off at the right time?
When I pulled the ribs out of the smoker they were were juicy with a nice smoke ring (used a combination of maple, oak and a few chips of hickory).
My question is this- are spare ribs supposed to be "falling-off the bone" when done or do are they usually more "resiliant." When I picked the slab off the smoker it was stiff.
As I said the meat was juicy and incredibly flavorful (smothered with KC BBQ sauce).
Would the meat have been more tender if it was cooked longer or did I pull it off at the right time?