Beef Ribs Help - too dry

cssmd27 · February 2016

I'm a pretty experienced Egger and use it multiple times per week. However, I seem to have lost my touch with beef ribs. The last 3 or so times I've cooked them, they've come out much more dry than I would have liked. Any suggestions?

My set up has been indirect, raised, around 250 and no foiling for about 5 hours. No significant temp spikes and usually by about hour 4, the ribs temp is around 185.

So, should I go lower (which might extend the cooking time) or higher, closer to turbo style for a shorter cooking time. I'm inclined to go higher because they just seem to get drier as the cook extends. Anyone have turbo-like beef ribs experience?

And, the ribs have come from multiple sources - all good. These aren't the Walmart ones, although I have done those in the past too.

Any thoughts or suggestions welcome.

theyolksonyou · February 2016

They're undercooked. Just cook until they prove like butta and you'll be golden. Forget temp, but it'll be closer to 200.

Thatgrimguy · February 2016

Keep going. I find beef ribs like to ride as high as 215 before getting fully rendered. They are dry because they are undercooked. I've done them anywhere from 250-350 and they only real key is cook them till they are jell-o like. I find them to be in the 205-215 range usually when this happens.

lousubcap · February 2016

Toothpick test for the finish. As above- the proverbial "probes like buttah" feel and you are there. Never have checked a meat temp with any rib cook-trust the feel.

cssmd27 · February 2016

Well, the meat has been tender (not fall apart tender, but fork tender), but the outside ends up like beef jerky in places and so dry it's crunchy, and not in a good way like a bark.

Legume · February 2016

What cut of beef ribs? Do you have any pics?

Foghorn · February 2016

cssmd27 said:

Well, the meat has been tender (not fall apart tender, but fork tender), but the outside ends up like beef jerky in places and so dry it's crunchy, and not in a good way like a bark.

I've had that issue with pork ribs before. Are you using just a platesetter or other ceramic heat blocker - without some sort of drip pan? The radiant heat off my platesetter seemed to contribute to my problem. Now I put a few foil balls on the platesetter as a spacer then a foil pan to make sure there are multiple obstacles between the fire and the meat. The rising heat onto the meat was the problem.

Thatgrimguy · February 2016

Legume said:

What cut of beef ribs? Do you have any pics?

I 2nd this question. I find "back" ribs to get crunchy and never get tender a lot of times.

I think of beef ribs and my mind goes to "dino" bones. Which are beef chuck short ribs or plate short ribs. (namp 130 and 123a)

J-dubya · February 2016

While I use tenderness (tooth pick test) as my endpoint for beef ribs, I usually check temp too just because. I've never had any probe tender at below 190, most of go just north of 200. I smoke them at 275, cook times are often pretty long.

I LOVE beef ribs

stevoyoung · February 2016

I just did some short ribs and they came out great. The egg ran a little hotter than I normally do but no big deal. Here is the graph of my cook so you can compare to your own experience. https://myflameboss.com/cooks/14257

shucker · February 2016

If they are drying out, try spritzing with water during the cook. That will keep your bark from burning and dring out. I never have to spritz short ribs but have spritzed back ribs in the past. As others have stated, probe test never fails.

td66snrf · February 2016

I did a batch of back ribs tonight that turned out pretty respectable. My method: platesetter legs up, 250 for 2hrs, 1hr foiled, 30 to 45 for sauce. Meat side up never turning. I get pretty good consistency with this method.

Thatgrimguy · February 2016

td66snrf said:

I did a batch of back ribs tonight that turned out pretty respectable. My method: platesetter legs up, 250 for 2hrs, 1hr foiled, 30 to 45 for sauce. Meat side up never turning. I get pretty good consistency with this method.

I agree, with back ribs wrapping makes a huge difference.

cssmd27 · February 2016

Thatgrimguy said:

Legume said:

What cut of beef ribs? Do you have any pics?

I 2nd this question. I find "back" ribs to get crunchy and never get tender a lot of times.

I think of beef ribs and my mind goes to "dino" bones. Which are beef chuck short ribs or plate short ribs. (namp 130 and 123a)

These have been back ribs recently. I think this may be the problem with my extended technique. Will try at higher temp, shorter during the dry smoke phase then foil for the last bit.

Thanks for everyone weighing in on this subject. I was getting pretty frustrated with my results!

Beef Ribs Help - too dry

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