Overcooked Ribs?

JimF · May 2009

I just cannot seem to get my ribs fall-off-the-bone tender. Last weekend I smoked some spareribs for 3 hours as 230. When I pulled them off the meat was just starting to pull back off the bone. I then put them in a turkey roaster and steamed them for 30 minutes at 250 and then 30 minutes at 350. When I pulled them from the roaster, the meat had pulled back from the bone and they seem to be done. I then put them back on direct at 350 for about 25 minutes to glaze them with the bbq sauce, turning several times. They were tougher than I like. I am not sure if the direct time is overcooking them and making them tough. Any ideas?

Thanks

FlaPoolman · May 2009

My spares go 6 to 7 hours with no foil and come out good. My guess is that yours are undercooked.

Little Steven · May 2009

Jim,

Most of the time I disagree with the poolboy but he is right on here.

Steve

FlaPoolman · May 2009

I'm gonna bookmark this before you edit it :woohoo: :woohoo:

Weekend Warrior · May 2009

Pat, if he's not using a grid extender of any sort, 350 deg. on the grid direct for 30 minutes might have done him in too. I'm wish I knew why he was using such an unconventional approach. 3-2-1 or 3-1-1 or just plain old 6-7 hours indirect(like you)at 250 deg. should get him where he wants to be. I'm not doing much foiling myself these days unless I'm short on time. Mark

FlaPoolman · May 2009

Agree Mark. I'm just too lazy to keep playing with the vents. Spares should take exactly 1 beer shy of a 12 pack

stike · May 2009

undercooked, until they went into the turkey roaster for a few rounds of random temps and times.... :blink: :huh:

i do spares indirect, 6 to 7 hours, maybe 9 hours if i screw up.

when i screw up, they are the best

Smokin' T · May 2009

Pat,

Never tried the 6-7hr. cook indirect, no foiling, please explain in detail. Done the 3-1-1, ribs came out great.

Tom
Dunedin,Fl

Little Steven · May 2009

It had to happen once

Bless your little heart.

Steve

fishlessman · May 2009

its just like the 311 except you cook for three, then do it again for three more and if there not done add another hour, no foil

Weekend Warrior · May 2009

Come on stike, you KNOW you lucked out on the "demon alcohol" ribs. :woohoo: Dome probably dropped to 175 overnight saving your a**......and your ribs. LOL

Crimsongator · May 2009

I did some St Louis cut at 300 (dome) last weekend. At the 4 hour mark, they were perfect!

Smokin' T · May 2009

Thanks for all the tips. Can't wait to get to Sam's. :P :P :P

Tom
Dunedin,Fl

FlaPoolman · May 2009

Just a steady 250 dome and spritz with apple juice every 30 minutes starting after the first 4 hours. When you open the last beer in the 12 pack the ribs are done :P kidding. like stike I've had some go 8 that came out great.

fishlessman · May 2009

if you steam them longer they will fall apart. most here do it in foil for 1 to 2 hours with some braising liquid. braise them in the foil meat side down until they start to fall apart and start checking after 45 min adding liquid if needed. what you did was the 3 1 1 method but not long enough in the foil. before you take them out of the foil they should be falling apart, if not they need more time in the foil.

fishlessman · May 2009

some need more than a 12 pack :laugh: so expiriment often :laugh:

gdenby · May 2009

It is possible to overcook ribs in 4.5 hours if the slabs are smaller than average. On a few occasions that I have obtained slabs between 3.5 and 4 pounds (untrimmed) from several farmers, which is a pound lighter than the average from the stores. Those were distinctly dry after 5 hours.

Check the weight before you start to help get an idea of the time you might be looking at till completion.

So, even with the steaming and taking the temp up to 350, its not likely that all the collagen broke down, and you may have rendered out water when you were steaming it.

It seems to me that keeping a steady temperature helps the meat disintegrate. Maybe running the temperature up and down makes what is left of the muscle knot up. My best ribs seem to happen when I just leave them laying flat, indirect at 250. Once the meat begins to pull back, after 3 hours or so, I might baste them every half hour if they surface looks a little dry. Then I just wait until I can't lift them with a tong without the meat tearing under its own weight.

FlaPoolman · May 2009

So true. Thats my winter recipe. For summer cooks you need to double it.

Smokin' T · May 2009

Thanks Pat, I kinda figured it would take a 12 pack, but I also wondered if it took a particular kind. :( :ohmy: :ohmy:

I guess Rolling Rock would would do.

Tom
Dunedin, Fl

gdenby · May 2009

Perhaps the thing to look for is if the cook is falling apart, the ribs are probably done.

Little Steven · May 2009

Or you could use bacon flavoured vodka.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=651312&catid=1

FlaPoolman · May 2009

my favorite beer is free beer
2'nd favorite is cold free beer
3'rd favorite is Bud if I'm buying it :laugh:

FlaPoolman · May 2009

I saw that yesterday :laugh: Don't make me come up there

or if you do make it around the Canadian fest

"Hold my beer,,,Ya'll watch this Eh !!!" :woohoo:

JimF · May 2009

Thanks for the advice. The reason I was using the Turkey roaster is that I always seem to poke holes in the foil and all my braising liquid leaks out so thought I would try something a little different which obviously did not work. I guess I need to be a little more patient with them.

Crimsongator · May 2009

such harsh language from a steelah fan

stike · May 2009

12-pack would last you an hour and a half...
hahaha

PhilsGrill · May 2009

Heavy duty foil, double wrap.

Overcooked Ribs?

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