Problem with Ribs

bigr314

Meat Mopper

Original poster

Jun 4, 2011

270

15

Uniontown,Pa.

• Jul 1, 2011

• #1

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.

 

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Jul 1, 2011

• #2

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.

 

sunman76

Master of the Pit

Feb 18, 2011

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Duncan Oklahoma

• Jul 1, 2011

• #3

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...

 

realtorterry

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Jun 5, 2009

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Bullhead City, AZ

• Jul 1, 2011

• #4

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

 

jlstout

Newbie

May 25, 2010

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10

• Jul 1, 2011

• #5

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.

 

SmokinAl

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• Jul 1, 2011

• #6

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.

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 1, 2011

• #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.

 

flash

Smoking Guru

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Mar 30, 2007

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Chiefland/Cedar Key, Fl

• Jul 1, 2011

• #8

realtorterry said:

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

Click to expand...

 He said back ribs and I assumed "Beef" back ribs. Guess we need some clarification.

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 1, 2011

• #9

Beef. That's a whole other horse of a different Melvin.

 

bigr314

Meat Mopper

Original poster

Thread starter

Jun 4, 2011

270

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Uniontown,Pa.

• Jul 1, 2011

• #10

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.

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 1, 2011

• #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.

 

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Jul 1, 2011

• #12

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....