New to smoking; need help

[Vince Fruhling]

hey y’all, Carolina boy here toying around with some Texas bbq. I spent my final tour in the Navy in Texas and fell in love with the ribs so I decided to try them. Running a chargriller with a side smoker box. Had a lot of trouble maintaining a temp around 225 but finally ended up getting it to hold around 230. Had a kinda skimpy rack of beef ribs and tried to do a 50/50 salt/pepper mix and went too high with both trying to achieve the bark but I think I can modify that on my own. Problem was that once I thought they were “finished”, they had a beautiful bark, a nice smoke ring and looked juicy after slicing after a 30 minute rest. They were soft on the outer half, but rough and chewy at the bone after about 4-5 hours of smoking. Looking for some advice on how to even out that texture and consistency in order to achieve that true Texas style rub bbq. Anything is appreciated.

 

[gmc2003]

The ribs look good from your pictures. They probably needed to be cooked a little longer. The last batch I did were cooked at 250*. I foiled with A1 and Worcestershire sauce after a few hours. It softened the bark some, but not completely. I also took them to a little over 203*. Treat them like brisket.

Chris