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Pork rib post mortum

SteveSteve Posts: 94
edited 4:31AM in EggHead Forum
Hi all, I just took my first shot at pork spare ribs...after owning my large egg for 8 years. Net is, they came out very tasty but tough. Here is how I cooked: bought 2 slabs from the Dekalb Farmers Market, took home and dry rubbed BBQ Bomber and sat in the fridge for about 3-4 hours. Cranked the egg up to about 260 and put directly on the rack for about 4 hours (turning every 45 mins), maybe a couple of mins short of 4. So, did I just get tough ribs, did I not allow enough time for the rub to tenderize, or need more time on the egg next time?? All input greatly appreciated.
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Comments

  • stikestike Posts: 15,597
    Steve,
    spares run 6 hours for me, at 250, indirect....[p]less than that can be tough

    ed egli avea del cul fatto trombetta -Dante
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  • Steve,
    If you wrap the ribs in foil with a little apple juice and honey and put back on the egg for an hour after the first 3 hours they will tend to tenderize. You then unwrap and cook another hour more or less. Check to see how a toothpick slides in and out.[p]This works for me.[p]

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  • Nature BoyNature Boy Posts: 8,337
    Howdy Steve,
    Good suggestions so far. A tough rib is an undercooked rib. More time would definitely help out! Rub won't tenderize for you, but cooking will.[p]Until next time....cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • Good suggestions, thanks all, I will take another shot this weekend.

    Steve
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  • JimEJimE Posts: 158
    Steve,[p]I go to the Dekalb Farmer's Market as well. Just a thought, if you can, pick up some ribs from a local Costco. Both significantly cheaper and better quality. I was surprised they were so good.[p]Re: cooking, I agree with all the other posters. Longer cooking will do it, as will the 3/1.5/1 approach, where you foil for the middle hour or hour and a half (or hour, your call). Another thought, you could try indirect for the first three hours instead of direct.
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  • EdFEdF Posts: 121
    I'm with the ~6 hour / 250 degree approach. Did you remove the membrane from the back side?
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  • Thanks again for the additional input. I will probably next try either Costco or Sams ribs. I did not remove the membrane as FdF asked, I did not think it would make that much difference...does it?? Also, for indirect would an aluminum pan and an inverted V rack do the trick?

    Thanks!
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  • My experience is that removing the membrane definitely makes a difference to the tenderness of the ribs. Pan & vrack are good for indirect, but you probably want some ceramic mass like the plate setter or some fire brick under them to reduce the direct heat.
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