to make mine tender i do the following
cook at around 250 to 300
Spray them once an hour with apple juice and/or ?
Do not take them off till when you pick it up from one side the meat starts to come off the bone.
I know a lot in here like the 3 2 1 method which does keep them moist and makes them more tender faster in my opinion. But the main thing is do not rush them when they are done you will see it come off the bone.
Some smokers take longer then others and where you live will be a facter too
I have even wrapped them in foil right offf the bat for two hours then put them on the smoker comes out real tender to. you will not have the smoke ring on it but still good and really fool proof too.
I'll be putting the other half in foil and putting them in the oven tomorrow. So hopefully they wont be as tough. I had the ones in the pics in foil and i the oven also but i guess for not long enough. Also an off topic question.. the digital temp gauges etc how much do they cost and where is best place to get a mid range one? Yeh can you tell I am a smoking noob. :)
mick...........did you pull the silver skin...........a temp gauge will not werk with the ribs them selves.........so if you need summin for the grill........get a single probe and a block of wood..........some places pretty cheap........even tho my lowes NEVER has them sales........let alone the Oregon's
but trust me........if you did NOT pull the silver skin off of the back of the ribs.......they will be tuff..........
Well, actually, you can put a probe into a rack of ribs. You just have to be careful where you put them. It can be done, and you can get an accurate temp reading. Just make sure you get it in the middle.