Hi all, well im having some trouble getting my beef back ribs right.
I'm going for fall off the bone beef ribs. I have had these before elsewhere and been told low (about 200) and slow (longer than 10 hours up to 16) but im also not sure my source isn't afraid of giving his secret away as its his business!
I'm cutting the ribs into pieces of 2 ribs
I've had 2 runs at it now. first time i did them about 220 for 7ish hours and they just dried out around the edges, although the centre was nice and tasty and the fat and connective tissue all melted nicely so I figured I had just cooked them too hot for too long. I wrapped them this time for a couple hours
Second time i dropped my temps to 195/200 and did them for about 11 hours. Not too much pull back, nice bark, but the fat and connective tissue hadn't yet melted :( I had to give up and go to bed rather than press on with it any longer... I didnt wrap them at all this time.
So what have I got wrong? Do i need to just press on to 12, 13, 16 hours or something? or is the temp all wrong (perhaps ive got both wrong?!)
Thanks for your wisdom!