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Rib Troubles

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llrickman
llrickman Posts: 654
edited November -1 in EggHead Forum
Ok, I made babybacks from sams last night , rubbed them with butt rub wrapped and put in the fridge

Cooked on the egg for about 4hrs at about 250 indirect

They were delicious , tasty , yummmy nice bark on them but were not fall off the bone tender . I was a little scared to leave them on longer as parts were getting quite done.

any suggestions would be appreciated
2 LBGE
Digi Q
green Thermapen
AR

Albuquerque, NM
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  • PhilsGrill
    PhilsGrill Posts: 2,256
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    Need to do the 3-1-1 method. 3 hours indirect, 1 hour foiled with honey, brown sugar and apple juice, then the last hour unfoiled, indirect with your sauce. Works perfect.
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  • stormydog
    stormydog Posts: 67
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    Next time try the 3-1-1 method, 3 hours on the grill, bone side down, 1 hour in foil with liquid meat side down, then finish for the last hour on the grill
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  • Eggin in Peoria
    Eggin in Peoria Posts: 262
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    i'm no expert but 3-1-1 gives me the results you are looking for. i go simple and foil them in a tin pan with enough beer to cover the bottom. good luck.
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  • Fidel
    Fidel Posts: 10,172
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    Most likely they weren't cooked long enough to get tender. Baby backs indirect at 250* usually take 5-6 hours, sometimes longer. If you had unusually small slabs of ribs then maybe they would cook faster.
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  • llrickman
    llrickman Posts: 654
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    These were big racks im sure thats where my problem is I'll try 3-1-1 next time
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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  • BayouMark
    BayouMark Posts: 284
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    I like to do mine at 250 indirect with a platesetter for 3 hours, then foil in a metal pan with a little juice or adult beverage for another hr. Be careful on the liquid--no more than 1/4-1/2 cup. Sam's ribs, butts, and brisketts are great for a big box store. If you have a specialty meat purveyor you are in even taller cotton ;)
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  • Unknown
    Unknown
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    I fought the same problem for two years before I figured it out. I never had any success with 3-1-1, and cooking them longer never wrked for me either. I've recently started doing a modified version of 311, but I like to smoke them for an hour or so, then bake them covered in an aluminum pan for 2-3 hrs with a little liquid, then finishing direct adding sauce at the end. Same thought process as 311, just different timing I guess. Someone above also mentioned adding honey--very tasty.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
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    Carwash Mike (CWM) has probably cooked more ribs than anyone I know. His "Baby Back Rib Class" is at the link below. I have cooked Sam's baby backs following his method to the letter and both times the ribs were the best ever!

    "CWM Rib Class"
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  • Grumps
    Grumps Posts: 186
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    Don't give up on your method. More than likely you just did not cook long enough. I cook babybacks for 5 hours at 250 and spares for 5 hours at 275...works great. If they do not start to fall apart when you pick them up in the middle with tongs then they are not not done. Personally, I do not see the point of pulling my ribs off after 3 hours and then wrapping them in foil and then unwrapping them later. Seems like extra work for little result...my ribs could not be more tender and still have a bone to hold on to. Just cook longer next time and you'll love them!
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