Hi folks,
I am new here and have just started smoking. Last week spare ribs, turned out okay but my rub lacked ingrediients. Thanks for all the information and ideas here.
Now for my problem. I have just finished smoking some beef short ribs. They smell and look great. They are juicy but they are soooo tough. Are they stil salvagable? I hope they are.
This is what I did: I have a modified ECB. Prepared rub and ribs placed in fridge. Then I started the smoker and got it up to and holding 220-240. Put the ribs on at 10AM, monitored temp, it varied 215-245 throughout the smoke time. I did not see the cooking table so I was going to leave them on for six hours. Read the table and saw 3 hours and 175 internal temp. So I took them off and let them sit. I was at 5.5 hours and 177 temp. Digital thermometer was in the meat the entire cooking time.
Any thought on what whent wrong? Are they just overdone or can they be fixed?
Thanks
I am new here and have just started smoking. Last week spare ribs, turned out okay but my rub lacked ingrediients. Thanks for all the information and ideas here.
Now for my problem. I have just finished smoking some beef short ribs. They smell and look great. They are juicy but they are soooo tough. Are they stil salvagable? I hope they are.
This is what I did: I have a modified ECB. Prepared rub and ribs placed in fridge. Then I started the smoker and got it up to and holding 220-240. Put the ribs on at 10AM, monitored temp, it varied 215-245 throughout the smoke time. I did not see the cooking table so I was going to leave them on for six hours. Read the table and saw 3 hours and 175 internal temp. So I took them off and let them sit. I was at 5.5 hours and 177 temp. Digital thermometer was in the meat the entire cooking time.
Any thought on what whent wrong? Are they just overdone or can they be fixed?
Thanks
