Ribs for the first time

Jll0004

Hey all,

just did ribs for the first time. They weren't as tender and moist as I expected. I did 2 hrs at 225 followed by 1 15min covered in foul with apple juice followed by 1 hr saucing. Any changes? 

Also, I used my plate setter for the first time. I did not use a drip pan so the ribs dripped right onto it. Is there anything I can clean that up with? 

SoCalTim

2 hrs at 225 is not long enough. Should be closer to 4.5 hrs or if you go Turbo, 1hr 40 minutes @350

SoCalTim

Oh, at 275 degrees.

Theophan

The general rule is to test for tenderness, not to rely solely on time or temperature.  If they're not tender, they didn't cook long enough.  The "bend test" is picking up the rack by one end and seeing if the rack bends nearly 90° -- if not, it's not done and needs to cook longer.  The "toothpick test" is sticking a toothpick into a meaty portion and seeing whether it goes in easily, practically like "buttah," or whether there's more resistance than that.  If it doesn't go in pretty darn easily, it's not done.

You probably needed more time, or a higher temperature.  Ribs at 225° might take 5 or 6 hours or even more!  I usually smoke mine at least at 250°, sometimes 275° or even 300°.  In my own opinion, anyway, I feel like I get better smoke at at least 250°, and I never cook lower than that.  Other people may have other recommendations.  I also never foil, but that's not because I've tried foiling and prefer not to, I'm just lazy and I love my ribs so much without having to mess with foiling and unfailing again that I just haven't felt much incentive to try foiling them.  Lots of people here foil, lots of people here don't.

MyEggBrother

I do my ribs @250 hickory 3hrs smoke and 2 hours in foil with no liquid. I find that I still get some good bark and tender ribs as well. 

bhedges1987

3 hours unwrapped and 1 hour and 15 min wrapped should be long enough.  

Check your thermometer.  If your running at 225 dome, your pit temp might be at like 190-200.  

If so you will need another hour.

YukonRon

@Jll0004  I had the exact same experience as you when I started with my BGE.

My problem was that I was overly anxious to eat them. I gave them the recommended time, did the peeling, the rub, the smoke, the indirect, spritzing, the wrapping. Everything you were supposed to do, except waiting for the ribs to tell me they were done.

Apparently nobody told the ribs they had to perform to the guidelines, listed by everything I had read, and everything I had been told.

Now, when doing low and slow, I give it 5 hours, then a bend test. If not 90 degrees on the bend, back on the grill until they do. 

I have had them take longer, and not once have they ever been close, to the original ETA. (Only once, in two years, have they ever beat the ETA)

I put them on, fully realizing they are the master of my BGE, and not I.

All I do now, is do a rub with my own blend, place them on the grill, using peach to smoke with, low and slow, and wait. I let the BGE battle it out with the ribs, and I win.

There are those that will turbo ribs, and they are delicious, however, I have tried them in turbo mode, but I prefer a lazy slow cook. Either way, let the ribs tell you when they are done. The bend test is my go to, and it has worked every time I have used it.

Relax, grab an adult beverage, have fun.

Best of luck on you next cook, oh, and "Cheers."

Phatchris

Put the platesetter legs down in a hot egg 600-700 and it will clean up nicely... I go 250 no foil for 5-6 hrs for spares.