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So I ask some new friends in to try some smoked ribs on the BGE. I'm pretty confident as all previous rib cooks were good. I serve the ribs. They are super super tough and oddly, each rack is twisted like a corkscrew. Dry. I cannot get the meat off the bone. Embarrassing
I cooked these ribs exactly as I've cooked others, 290-300F pulled at 191F. the only difference was (1) they were frozen and well thawed, (2) different butcher shop. Actually third difference was I used the large spider with ceramic stone rather than the platesetter.
I'm guessing a very poor grade of meat. any opiinions?
BTW At hour two I notice the bones in the rib rack are starting to twist and the probe is not easy to push in. That's when I started to get worried.
People say that Television is bad for you. It's that bloody Fridge, that's killing me.