Need a lil help with ribs

[bamacj]

Need some advice on smoking ribs. Grill is a rec tec 680. I've tried various methods but still haven't got my ribs where I want them. Smoke flavor and tenderness is there but the top layer of the ribs are tuff. Like a thin layer of leather. Once you bite through that their fine. I'm guessing they are drying out. Do I need to start spritzing? If so how often? Thanks, Joe.

 

[SmokinAl]

Try mopping them with a combo of BBQ sauce & apple juice every 45 minutes or so after the first hour.
Al

 

[gmc2003]

Are you foiling your ribs? Foiling will soften the bark up and speed up the cook.

Chris

 

[sammartin]

What is in your rub? And what temp and time are you cooking at?

 

[SmokinVOLfan]

What Chris said. Also depends on temp you are smoking at.

Are you cooking Spares or Baby Backs? Try searching the 3-2-1 method for spares and 2-2-1 for BB's.

 

[sauced]

Like Al said....spritz with some apple juice, and try foiling them with some butter, little brown sugar and apple juice for a couple of hours. That will do the trick. The old 3-2-1 never fails.

 

[bamacj]

Thanks for the quick reply's. Temps I,ve tried are 225,250,275. Have done the 321. haven't tried the 221. The 321 was the best, slightly overcooked. The rub is what came with the smoker. Master blend I think. I use the bend test to see if their done. Around 4-5 hours. No foil is around 6-7 @225. I've tried foil and no foil, both st.louis and baby backs. I'll try the spritz and report back. Thanks, Joe

 

[schlotz]

First, have you verified your grate temps? Personally, I've settled in on 240º and spray with apple juice every hour. BBacks usually are ready to sauce around 4 hours and removed 20 minutes later. Results are a clean bite through, no tugging. Gave up on the extra efforts of foiling etc, cuts into personal beer time ;) . Other things, we always remove the back membrane, lightly salt and then rub. Family favorite is a 2 rub combo of A1's Sweet Mesquite followed by Killer Hogs BBQ Rub. Sauce is home made Rum Sweet Heat.

 

[bregent]

Pellet grills have high air flow and that can tend to try things out a bit. For ribs, I cook at 275 with no foil. BB are done in about 3 hours and STL in 3.5. You can spritz or mob a little to help as well.

 

[bamacj]

Grate temps are within 10-15 degrees of setpoint. I always pull the membrane. What about turning the ribs meat side down for a while?

The rum sauce sounds nice. I like rum.:cool:

 

[bregent]

What about turning the ribs meat side down for a while?

Well, you won't know until you try :) Give it a shot and let us know.

As for membrane, far from conclusive evidence, but the last year I've cooked ribs I left the membrane on some of the racks and they were noticeably moister than those without. I don't bother removing it anymore. The membrane will prevent rub from penetrating on that side, so I season a little more in advance to give salt more time to penetrate.

What some folks do is burn the membrane off over a hot grill after smoking. I may try that but the membrane doesn't really bother me.

 

[SonnyE]

I like the 3,2,1 method in the smoker. Mine come out wonderful and fall off the bone following that.
Taking 6 hours is what bothers me. The wait is torturous.... o_O

 

[bamacj]

last rack did lots better. 250 deg. 321 method, spritz with apple cider and brown sugar. Thanks :)