Ribs-Hard Pieces

partaf

I smoked my ribs for almost 5 1/2 hours at 250 degrees. I rubbed mustard over the ribs and covered with fresh spices and placed them in the fridge for 2 hours. After smoking, I had a few tough spots on the bark. Just wondering what I did wrong? Although, These were the best I have done. 

pgprescott

Did you use a platesetter? I see almost no bone pull back? Something seems off. 5 1/2 hours is a long time for what appear to be bb ribs. IMO. They look like they were cooked direct at 350 for a few hours. Just saying check your thermo too. 

partaf

I did use a plate setter. 

partaf

Here is a picture when I just put the sauce on the meat side. 

partaf

P

JohnInCarolina

Hmmmmm

Elijah

That's one heck of a plate setter

JohnInCarolina

Sum Ting Wong

dsleight

Did you cook those on a gas grill?

JohnInCarolina

dsleight said:

Did you cook those on a gas grill?

One with a plate setter?

shtgunal3

"What you talking 'bout, Willis?"

JustineCaseyFeldown

You don't cook ribs to time. Twist a bone or lift one end to see if they bend easily

tough ribs are underdone ribs. Simply sounds underdone

EDIT: if you mean in one or teonspots the bark itself was hard, that's normal. Bits of projecting meat or edges can overcook

tarheelmatt

gmac

partaf said:

I did use a plate setter. 

Well, you did set them on a plate. 

nolaegghead

JohnInCarolina said:

Sum Ting Wong

Ho Lee Fook

nolaegghead

nolaegghead said:

JohnInCarolina said:

Sum Ting Wong

Ho Lee Fook

Wi Tu Lo

pgprescott

JohnInCarolina said:

Sum Ting Wong

It should be SUM TING WANG

Durangler

JohnInCarolina said:

Sum Ting Wong

Com Tu Sȱȱn

OhioEgger

When I cook ribs, we refer to the hard pieces as "bones."

DMW