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How to ensure tender BB Ribs..?

tidesmoker

Newbie
6
10
Joined Dec 29, 2013
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.
 

kettleq

Smoke Blower
131
13
Joined Aug 18, 2013
Foiling has always helped my ribs. Give it a try and se what you think!!
 

saltine

Newbie
7
10
Joined Dec 6, 2013
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?
 

tidesmoker

Newbie
6
10
Joined Dec 29, 2013
I went for 4-1/2 hours straight through...at 225F. I added wood chips every 90 minutes.
 

demosthenes9

Master of the Pit
OTBS Member
1,438
141
Joined Apr 2, 2013
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.
 

saltine

Newbie
7
10
Joined Dec 6, 2013
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!
 

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