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Original poster
Oct 1, 2016
Mandan ND
My name is Adam and new to this, I use a Char Grilet with a side fire box. Tried my first take at spare ribs tonight and they turned out real tough. Not sure if my thermometer is correct or if it was a really bad cut of meat.
Hi Adam!

Glad to have you aboard.

More likely than not, when ribs are tough, they are not done.

How did you smoke them, and for how long?

What was the pit temp?

Did you foil them at all?

When I say that they were tough, they were dry and tough like beef jerky I had him on the smoker for about 6 hours and they were in a brine for about 20 hours
Welcome from SC. It's good to have you on this site. Six hours sounds a little long, but we will need the info that Al asked for to give any definitive opinion.
  Good morning and welcome to the forum, from a nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

6 hours is how long it takes me... what were your smoke box temps? and were you using the one that came on the smoke box or a trusted one? if you went by the one that came on it, i'd expect it to be pretty inaccurate... like over 50 degrees off wouldn't surprise me.

you could have over cooked them, but if i had to bet, your grill temp said 225, it was actually like 200 and your ribs were like 185 and they really need to be over 195 IMO. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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