Help! Beef Ribs still tough after 10 hours at 225.

Boo4

I did my first ever attempt at beef ribs this weekend but it was not great. Went at 225 for 9 and a half hours. They were tasty but the centre meat was much tougher than I expected. I didn't bring them to room temp before putting on - could that make a difference even though they were on for nearly 10 hours? I read loads beforehand including the argument for and against foiling etc. Thought straight up was best for first attempt.

Mattman3969

How did you check for the final finish, probe or temp?   It just sounds like the protein hadn’t given up yet and still had some cooking to do.  For anything low and slow on the egg I’ve found that the temp sweet spot is 250-280°.   Most plate ribs will be done in around the 6hr mark.  If I remember correctly back ribs take about 4-5hrs to probe tender. 

Boo4

Thanks. Didn't really check temp at the end. The visible meat was butter soft to the touch....

Mattman3969

Next time use a skewer or your temp probe to gauge how the meat feels inside.   You want it to feel like you are pushing it into warm butter.  No resistance.  

I still bet you had some good vittles on your plate. 

jtcBoynton

I didn't bring them to room temp before putting on - could that make a difference even though they were on for nearly 10 hours?

No.

lousubcap

Toothpick test for the win every time.  If not there then they need more run time.  FWIW-

kl8ton

I've cooked beef ribs twice in the two weeks.  I ran with a dome temp of 275. Put them on right from fridge.  I think each time,  they were ready in 5-6 hours.  Try bumping temp next time.  You will not really see any benefit from running 50 degrees less. 

DoubleEgger

Forget 225 in an egg. 250-275 is optimal. 

DoubleEgger

kl8ton said:

I've cooked beef ribs twice in the two weeks.  I ran with a dome temp of 275. Put them on right from fridge.  I think each time,  they were ready in 5-6 hours.  Try bumping temp next time.  You will not really see any benefit from running 50 degrees less. 

It’s no benefit rather it’s a hindrance. 

northGAcock

....any chance the meat was just tuff?

WeberWho

It sounds like maybe your thermometer needs calibration 

tarheelmatt

I'd be interested in your thermo and if it needs to be calibrated.  

Might want to look into bumping your temps up more.  WIth 225° at dome, you could very well been running near 200° at the grate.  

Typically beef ribs (assuming the shorts and not back) take 4-6 hrs.  

Appears you just needed more heat bud.  

westernbbq

Franklin bbq.    285 for 6 to 8 hrs
Perfection