Originally Posted by anico1613
I have done ribs 4 times. Each time I did the 321 method. 3 times I did spares and this last time I did loin backs. For some reason every time I take them off they are tough. I thought with adding cold liquid and bbq sauce that they maybe weren't getting done so this time I warmed both up a bit, but it didn't matter. I went an extra hour this time so 322 and that still didn't matter. They seem tough and a little dry. I cut them in half racks so the bend test doesn't work the best but even when I try it or pull two adjacent bones apart they barely split and are very tough. I tried probing a rib and it seemed to glide in effortlessly and it was around 165, though it was hard to get an accurate temp. I know they are supposed to be around 180 -190 so do I really have to go even longer? Seems like they will be completely dry.
Sent from my iPhone using Tapatalk
I'm going back to your original post for a reason. Bear with me.
I've been doing ribs for 30 yrs, and to this day I still screw 'em up sometimes.
Ribs is meat. Sometimes you have more meat than fat. Sometimes you have more fat than meat. Sometimes it's warmer, sometimes it's colder, sometimes it's windier than other times.
I have a good idea that gets me good ribs on my UD, it's different to what can get me good ribs on my gasser. Then too, what you may think is tough, I may think is OK...
Without actually being there and seeing the ribs...and tasting... all I can say is keep making them, keep trying, at some point you will figure out what works with your cooker at your location...with your taste.