SLC ribs went wrong

[Floridajetsfan]

Did 2 racks of SLC ribs yesterday. I usually do them at 270 for around 4-4.5 hours and the meat just falls off the bone. After reading some of the techniques, I decided to go with the low and slow - 225 for 6 hours. They were tough and chewy. Very disappointed. I'm guessing they needed more time, but they weren't large? One was 3.8 lbs., and the other mighta been 3 lbs. My first clue shoulda been that the ribs never really pulled back on the bones. Bummed, but I'll go back to a hotter temp next time.

 

[Jabiru]

Damn, that sux. Throw them in a slow cooker/Crockpot and it might get em better.

Maybe not cooked enough, I check to ensure internal temp is around 190F before taking off.

I use SmokinAl 's method and they do come out perfect everytime.

PERFECT RIBS EVERY TIME! This really works!

Many of you who knew me in the past know that I have been tinkering with my rib recipe for years. This comes from the fact that everybody around here likes fall off the bone ribs except me. I like tender juicy ribs, but what I don't like is taking a bite & having the bone slip out & a big chunk...

www.smokingmeatforums.com

 

[chilerelleno]

Cooking BBQ by cooking temp and time alone is often a recipe for failure.
There simply must be accompaning test(s), Internal Temp and Tenderness being the most common.
IT too can be a wide variable, for some it is merely a guideline by which to start testing tenderness .

For ribs, IT can vary on whether you desire a Light Tug or Fall Off the Bone.
SmokinAl 's method by IT yields a Light Tug.

Then there are all the Times Methods, 3,2,1 and so on.
The standard 321 seems to yield the Fall Off the Bone results.
3, 1.5, 1 or somesuch yields a Light Tug.

I utilize a low/slow temp of 225-250 and an approx 6-7 hours time in conjunction with the Pop, Bend and Crack test, which yields a Light Tug.

Your mileage may vary with any method or piece of meat.

 

[Sowsage]

I agree with chilerelleno he has you covered here. I wouldnt give up on the lower cook temp just yet. Give it another go and check your IT with a good thermometer.