Tried my first hand at ribs this weekend. Used the following method:
1). Yellow Mustard and Dizzy Pig Rub
2). Indirect at 250 degrees (dome temp) for about 3 hours with Cherry Wood Chunks
3). Basted with BBQ Sauce, tented with cranberry juice (no apple juice), and cooked for 2 more hours
Well, some of the ribs were good and others weren't so good. I laid the rib halves out on the grid for the first 3 hours and they all barely fit. The ribs on the extreme sides of the grid got overcooked -- maybe too much direct heat from below? Not sure. But those three rib halves quite frankly were junk. The others were good. I wish the meat were a bit softer -- more of that fall-off-the bone feel. I guess i didn't cook them long enough for that.
So, just to confirm, the longer I cook ribs the more tender the meat should be - right? Before getting the egg, I used to make ribs that all my family loved. The recipe was easy. You rubbed down the ribs with olive oil, salt, pepper, wrap in foil, and cook at 300 in the over for 3 hours. Then you take them off and grill them with BBQ sauce for a short while. That method produced very tender meat which we all love in my house. This weekend produced a tougher meat than I would have liked. So, did I just need more time?