Tough ribs

[mrenda]

Hey everyone. I am new to this fourm and new to smoking. Recently i bought the cahr griller duo with the side firebox. I love it. I smoked some side ribs a few weeks ago for about 6 -7 hours and they turneds out very tough and not tender. I had them in rub over night and i dont know what i did. I was wondering if anyone had any tips for me as i want to try again this weekend.

Thanks everyone

 

[s2k9k]

Here's an almost foolproof method that is very popular around here, called the 3-2-1 or 2-2-1 method:  http://www.smoking-meat.com/july-12-2012-221-baby-back-ribs-on-big-green-egg-ceramic-cooker.html  and once you do it a couple of times you can adjust the times to suit your taste.

I see this is your first post here, when you get a minute would you do us a favor and go to "Roll Call" and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!

 

[mrenda]

I will do that right now thanks

 

[mrenda]

is it best to put the wood chips in a foil pouch or direct on the charcoal?

 

[oldschoolbbq]

try this,http://www.smokingmeatforums.com/search.php?search=ribs

and stop by and introduce yourself in Roll Call, with Q-view if possible.

Have fun and...

 

[chef jimmyj]

Sounds like there may have been some Temperature issues. I had a similar Side Fire Box Smoker and maintaining a steady 107 to 121*C for 6 hours can be a challenge. Take a look at these threads on modifiying your smoker to be more consistent... http://www.smokingmeatforums.com/search.php?search=char+griller+duo+mods  Also sign up for the Free 5-Day eCourse. Here's my take on making Ribs and a link to a Recipe you may like that is added during the Foiling Stage...

A full rack of Spare Ribs will take about 6 hours at 225*F(107*C)...The 3-2-1 smoked rib recipe is a good way to smoke ribs and tends to turn out perfect ribs every time whether you are using the meatier Full rack spare rib or the Saint Louis cut. Baby Back ribs use a 2-2-1 method. The ribs are smoked at 225 - 250 degrees F (107-121*C) for best results...
The 3 stands for the 3 hours that you initially smoke the ribs with nothing but your favorite rub on them and some smoke with your favorite hardwood such as hickory, mesquite, apple, pecan, etc. After the 3 hours you remove the ribs and quickly double wrap them in heavy duty foil.. just before you seal them up add some Apple Juice or Foiling Juice and close the foil leaving some room around the ribs for the steam to be able to flow around the meat and Flavor/Tenderize it.
The ribs cook in the smoker wrapped for 2 hours undisturbed. There is no need for Smoke at this point... After 2 hours remove the ribs from the smoker, unwrap and place back into the smoker for the final 1 hour, with smoke if you wish.This firms them up, creates a nice Bark and finishes the cooking process. You can add a glaze or sauce at this point if you like. The meat will be pretty close to fall off the bone and be extremely juicy, tender and flavorful...JJ

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj
 

 

[garyt]

I would guess your smoker door temp gage is way off, most on mass produced grills are not very accurate, some have been found to be 60° off or more. I dont trust them until I test them.

 

[mrenda]

So is it better to put the hickory wood chips right on the coals or in a foil pouch?