Why are my ribs tough in the wood smoker

[IndyCoach317]

MY ribs are great in the electric smoker. I cook them the same time on the same temp with the wood smoker. They are not nearly as tender in the wood smoker. What do I need to do different

 

[weev]

Do you temp your ribs when done or just go by time?
It is possible that one of your temp gauges on your smoker is off and they arent getting all the way done

 

[fivetricks]

Also maybe try putting a water pan in your wood smoker. The electrics are generally a very humid cooking environment.

 

[uncle eddie]

I agree with both responses above.

I also check the rib temp in the thickest meat, between the bones to make sure it is done. My family likes their ribs so done that you can twist the bone and pull it out - for this I try to get the ribs around 200F-205F...for bite and pull off the bone with minor resistance - I shoot for 195F-200F

 

[JC in GB]

Are you wrapping the ribs or cooking them naked?

Sounds like they are either dry or underdone. Wrapping should help with both conditions.

 

[IndyCoach317]

I agree with both responses above.

I also check the rib temp in the thickest meat, between the bones to make sure it is done. My family likes their ribs so done that you can twist the bone and pull it out - for this I try to get the ribs around 200F-205F...for bite and pull off the bone with minor resistance - I shoot for 195F-200F

Do you temp your ribs when done or just go by time?
It is possible that one of your temp gauges on your smoker is off and they arent getting all the way done

 

[IndyCoach317]

MY ribs are great in the electric smoker. I cook them the same time on the same temp with the wood smoker. They are not nearly as tender in the wood smoker. What do I need to do different

I cooked for four hours naked. They were not tender then which they normally are. Then cooked them for an hour wrapped. Cooked on 225.

 

[JC in GB]

5 hours at 225 equals underdone IMHO.

 

[noboundaries]

Two points. First, "ribs" can mean baby backs, spares, and beef, each of which is smoked a little differently. So, what kind of ribs? Meat weight makes a difference, too

Second, each cooking (smoking) appliance will have different results, even if the same chamber temp is used. So, expect differences between the electric vs the wood. Your electric heats from the bottom, the wood from the side (probably). 225 in the electric will be more accurate. You'll have to do a bit of testing to find the 225 spot in your wood burner.