or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › How to ensure tender BB Ribs..?
New Posts  All Forums:Forum Nav:

How to ensure tender BB Ribs..?

post #1 of 6
Thread Starter 
I have a 30" MES... The first rack I cooked tasted good, but it was too tough and the meat wasn't pulling back from the bone.

I used some water/beer in my drip pan, but I didn't use any foil (or any 2-2-1 method)... Is that the problem? Thanks.
post #2 of 6
Foiling has always helped my ribs. Give it a try and se what you think!!
post #3 of 6
Quote:
Originally Posted by TideSmoker View Post

I have a 30" MES... The first rack I cooked tasted good, but it was too tough and the meat wasn't pulling back from the bone.

I used some water/beer in my drip pan, but I didn't use any foil (or any 2-2-1 method)... Is that the problem? Thanks.


How long and hot did you cook them at?

post #4 of 6
Thread Starter 
I went for 4-1/2 hours straight through...at 225F. I added wood chips every 90 minutes.
post #5 of 6
Quote:
Originally Posted by TideSmoker View Post

I went for 4-1/2 hours straight through...at 225F. I added wood chips every 90 minutes.

'

Sounds like they didn't cook long enough.   Foiling is the quickest/easiest way to get them tender.   It basically kind of steams the meat.  If foiled for too long though, the meat can turn to mush.

post #6 of 6

I rarely do spareribs in my MES30, but when I do:

 

3.5 hrs. @ 225deg. in the smoker.

Foil with my finishing sauce in oven for 1 hr @ 200deg.

Open foil, pour off excess liquid and glaze uncovered for 10min more.

Let them rest with foil closed back up for 20-30 min.

 

Note: I only pulled the membranes and rarely trim.  I never trim fat!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › How to ensure tender BB Ribs..?