Country style ribs in foil -- fairly good

Prof Dan

I wanted really tender country ribs -- smoked 'em for an hour at 250 indirect, then wrapped 'em in foil for an hour. They were good -- very tasty-- but not as tender as I had hoped for -- maybe country ribs just aren't going to get fork-tender.[p]I cooked them to about 160 internal, which I think is too high. Don't know if that would have made a difference. The ribs were not dry.[p]Still eggsperimenting . . . .

Nature Boy

<p />Prof Dan,
Me thinks they could have gone a bit more. By 170 they are starting to tender-up purty good, but since they are often cut from the shoulder, they need some time to break down. I like the crust you get without foiling. Here is how I do 'em. [p]Keep on crankin! They are some good eatin.
Cheers
Chris
[ul][li]Country Ribs my way[/ul]

Prof Dan

Nature Boy,[p]Thanks for the tip and the link! I thought I cooked 'em too much, and it turns out it was not enough to break down the tough stuff. [p]

Nature Boy

Prof Dan,
A common misconception is that dry meat is overcooked. But with shoulder, ribs, brisket (and anything that is loaded with collagen), the melting collagen and rendered fat is what makes the moisture. I kind of think of it as a reintroduction of moisture. Pull it off before the breakdown is complete, and it will feel dry in yo mouf. Leasin dats what I have found. [p]Keep on cookin brutha!
Chris