Problem with Ribs

Discussion in 'Pork' started by bigr314, Jul 1, 2011.

  1. bigr314

    bigr314 Meat Mopper

    I smoked some back ribs yesterday and they were tough. They were very hard to pull apart .Great taste but tough. I smoked them on a UDS for 5 hours at 250. They was not much pullback at all. Was the temp to high. The therm. was reading corectly and place at cooking level. I was going to foil them but I did not want them to fall off the bone.
  2. flash

    flash Smoking Guru OTBS Member

    I like to marinate mine in Mojo crillio over night, then into a pan for the smoke, with a little Mojo as a base. Move the ribs around as I spoon mojo over the top of them.


    I'd rather separate them that leave them whole. At a point, I will foil wrap the top of the pan and finish them up that way. I do think beefies need foiling. If you did not want fall off the bone, you can always cut back the amount of time in the foil.

  3. sunman76

    sunman76 Master of the Pit

    Yep I use the foil for a couple hrs then back open on the grate to get a little more firmness back on then with a little bbq brushed on them...
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Were they spares or BB? The spares take a little longer. If your not seeing the pull back chance are they're not done!
  5. jlstout

    jlstout Newbie

    I spritz mine every hour with apple juice/apple cider vinegar.  Also usually foil for 2 hours with some spritz.  You can foil ribs without getting them fall off the bone.  Sounds like a moisture issue to me.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You will probably get the results your looking for with a modified 2-2-1. Maybe 3-1-1. The bb's I've been getting lately have been very thick & meaty. The last batch I did that I didn't foil took 6 1/2 hours at 215-220.
  7. Last batch I did took 6 1/2. I like 2.5 - 1.5 - 1 method gives me a nice moist pull off the bone real easy kinda rib.
  8. flash

    flash Smoking Guru OTBS Member

     He said back ribs and I assumed "Beef" back ribs. Guess we need some clarification.
  9. Beef. That's a whole other horse of a different Melvin.
  10. bigr314

    bigr314 Meat Mopper

    Sorry, they were pork back ribs, that is what the package said. I did spray with apple juice every hour. Sounds like the temp. of 250 was to high.
  11. Foiling for only an hour or hour and a half won't make them fall off the bone. It will take a slight pull.
  12. chef willie

    chef willie Master of the Pit OTBS Member

    First read of your post I was thinking beef ribs as well. I just did a 3-2-1 with spares and they were not 'fall off the bone'...had a nice tug. I was running about 225. I would ask if you're sure the therm was accurate? At 250, 10-15 degrees off high puts you runnin' pretty hot for BB's. One other thing, the ribs themselves....I bought a slab from a el cheapo market that I was very disappointed in. Next slab I got from Costco. A little more spendy but much better quality & they were awesome. Just some thoughts....

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