- Feb 11, 2014
- 23
- 10
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.
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