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Overcooked in St Louis

post #1 of 4
Thread Starter 

Doing only my 3rd ever batch of ribs today.  Past 2 batches were done in 4.5 to 5 hrs. at as close to 225 as i can keep 'em. and turned out quite well.  This batch was on for 6 and when checked still a bit chewy, but i became concerned that perhaps i had already overcooked them and took them off.  Acceptable but not as good as the previous batches.

 

My question is, what is an indicator that they were left too long?  Realizing if they are fall of the bone they are overcooked, if they are left on the grill even longer could they tighten up again?  Or is it possible that in some circumstances they would never get really soft but then dry up?

 

Or am i just experiencing the random variability ingrained in the process, and should have left them longer if i wanted them a little more tender?

 

any guidance much appreciat

 

ed.

post #2 of 4

At 225F with no wrapping I've had spare ribs take 7 hours to be tender and done.  90-95% of the time ribs cook on schedule, but there's always some that take longer. 

post #3 of 4
Thread Starter 

Thanks for the reply.

Sounds like I am the victim of the short tail.

These were for a mid-day picnic the next day off sight.  As stated above I took them off when still just a bit chewy, then foiled them, let them cool completely and then in the fridge overnight.

Into a 300 degree oven for half an hour in the foil, then into a pre-warmed cooler.

Served about an hour to 2 hours later, slicing off a few at a time to serve.

 

They turned out fine, but any suggestions for best process for a next day serve, especially given what now seems to be up to 3 hr variability to the finish (hard to ask guests to wait a couple more hours to eat)?

 

TIA

ed

post #4 of 4
Quote:
Originally Posted by Noboundaries View Post
 

At 225F with no wrapping I've had spare ribs take 7 hours to be tender and done.  90-95% of the time ribs cook on schedule, but there's always some that take longer. 

I have had a similar experience to Ray. Additionally, it is the nature of the Gelatin (broken down connective tissue) in meat to get quite firm after refrigeration requiring a higher temp to soften then reheating to a basic 165°F. This affect is not noticeable in Pulled Pork but chill a whole smoked Butt or Ribs, as in this case, and they will be more firm than after the original cook...JJ

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