ok, today was my third attempt at doing ribs. each time the flavor has been decent to real good....BUT, the issue I am having is keeping them from cooking to the point that they literally fall apart.
i'm keeping the egg between 250-275 with indirect heat due to plate setter.
I'm rubbing the ribs with a coat of mustard then i spread the dry rub on them (various rubs each time ranging from myron mixon's to dizzy pig stuff)....i have let em set overnight to letting em set for 30-60 minutes.
i am putting them on the egg for anywhere from 1:30 like today to 2:30 hours before wrapping them.
when i wrap i usually put various things in the wrap that may include honey, frank's red hot, brown sugar and butter.
after wrapping i have cooked the ribs anywhere from another 2-3 hours before unwrapping.
once unwrapped i mop them with my BBQ sauce ranging from various brands and then let them set in the egg for about another 30 minutes.
each time they just seem to be a mess visually.....the first two times the taste was decent and then excellent. today's flavor was decent but the ribs were not tender at all.....i'm really struggling.
my buddy says that getting the spare ribs already cut into small sections causes him to overcook them because the seem "to cook faster".....he may be right because a few weeks ago we cooked some on his indirect smoker and they looked like competition ribs and tasted great. but these cut up spare's were all i could get this weekend at my local Kroger.
any ideas or suggestions would be much appreciated.....do you need to do things differently on the egg????
here are some pics of today's mess.
gettin lucky in kentucky! XL egg