Back Ribs Advice

dirty_denim86

I have had my egg for about a year and I've made back ribs about half a dozen times or so. I'm looking to get them to pull easily off the bone but not fall apart when cutting them the last few cooks the meat does come off the bone but there is still some resistant more than I'd like when biting into them. I have tried different methods the 2-2-1 I've also tried a 4-1 (no foil). I may need to tinker with my temperature or duration of the cook I have been cooking them for 5 hours total at 250.

After smoking them for 2 hours , foiling them for 2 hours and then saucing them for the last hour uncovered they bend but don't pass the bend test so I'm wondering how I can get these a bit more tender should I leave them on for another hour?

Any advice would be greatly appreciated going to be cooking up 4 racks this weekend hoping to nail them this time around.

lousubcap

I find that the toothpick test is the best finish-line indicator for me.  Either pork or beef back ribs-insert a toothpick into the thick meat, no resistance and you are there.  I would guess you need more time on the BGE.  FWIW-

Ladeback69

I have not had a problem with getting baby backs tender, but you may want to go 3-1-1 or 2.5-1.5.1.  The 1st is to get smoke in, the second round is to make them tender and the 3rd is to firm them back up a bit but not fall off the bone.  If you want them to fall off, skip the last 1 hour.  

SmokeyPitt

They just need to cook a little longer so either bump up the temperature or the duration.  If they are not quite passing the bend test then they are not quite ready.  Just be careful not to overdo it too much.  I have done 3 hours in the smoker, 2 hours in foil and by the time they got out of the foil they were already falling apart.  You can get them where you want them without any foil, it just takes longer.  I would suggest trying something like a 3-1.5-.5 and bump the temp up a little like 260-275ish