Well after a successful weekend before my ribs cooking whole chicken and salmon for first time. My ribs did not turn out as I planned.....
Here was my method:
- 2 whole slabs at Kroger. Removed membrane and rinsed.
- Next I prepared my MES with water pan and hickory chips to 225F. Using the top two racks.
- Put on the rub. Got a nice wet look and laid them in smoker.
- The temp was still hard for me to keep right at 225F. So I set the smoker at 206F, and my digital probe read between 211F and 235F in between coils turned on and off.
- After two hours, I removed the ribs and placed in foil with a half cup or so of Apple juice in each foiled rack.
- One quick note. I did notice the first two hours, the meat was pulled back from the bone but maybe not a whole lot. Around a little less than a 1/4".
- Smoked for another two hours in foil.
- Removed ribs from foil and placed the ribs on the rack for the last hour. At this point, I think they were not ready for open grill. They were still a little stiff and did a little bending but not like falling apart. I could pick them up without breaking or falling apart on me.
- So I let them sit the last hour, took them out and let cool for 15 minutes.
- Started cutting the ribs and noticed right away they were not ready. They just felt to tough for me. They were done, but the meat was not juicy or moist at all. And when eating the ribs, the meat would not come off bone like they are supposed to.
- I smoked these for the first time and followed the 2-2-1 rule, but that something seems a bit off. Not moist, a little dry and tough, and way to stiff.
So I think my problem might be either the temperature, Time, or more juice in foil.....Any help would be greatly appreciated. Thanks