BBQ Baby Back Ribs -- How to Tenderize??

Unknown

Well to anyone and everyone reading this, I'm new to the world of grilling and especially the "Big Green Egg" world. Just got mine about a month ago. Tried to BBQ some baby back ribs with the following results -- after slow cooking at between 270 and 300 I got a great tasting rib, but they were tough. How do I get them to the point where you can just pull the meat off with your fingers like when you buy them at a good BBQ Restuarant? Help would be greatly apppreciated. Thanks in advance.

Nature Boy

<p />Howdy Earl!
Welcome to eggdome. Sounds like you are enjoying. The way to a tender succulent rib is pretty much by way of time. The connective tissue inside breaks down and creates a gelatin that feels great in your mouf. When the ribs start to look dry on the outside (after a couple hours), they are just really starting to cook. Keep your temps low, and ride it out for 4, 5 or even 7 hours. You will be rewarded. I heard JAppledog say "cook them until you think they are done, then an hour longer". There is some truth to this, and maybe even a few hours longer![p]You could also wrap in foil to speed the process a little, but it is not at all necessary to achieve rib nirvana. Just time. Dats all.[p]Good luck to you man! And happy cookin.
Chris

Unknown

Nature Boy,[p]Thanks for the come-back. I'll give it a try. Be patient and be rewarded. A tough order when grilling, but I'll try and let you know the outcome. Thanks again

EGGlomaniac

Earl Pittman,
welcome to the wonderful world of ceramic cooking. wait till you have your first seared steak!!!!
i agree about more time and lower temps---more toward 200 degrees. go to the links page and check out some of the owners pages,,,great recipes!
another good trick is to cover the ribs with yellow mustard and then a rub of your choice then cover and let sit in the fridge a few hours (to overnight). last half-hour you can add BBQ sauce if you like.

stike

Earl Pittman,
grilling is one thing my friend, you are looking to barbecue.[p]go low, and go slow.

Smoked Signals

Nature Boy,
9+ My mouth is watering right now.
Dems some very shinny ribs. Honey? How do you keep them so flat? Must put a brink on 'em or something. Mine always curl up or shift and curl making them almost impossible to cut. One more question, answer if you want, do you season (DP) again before saucing?[p]Only competing locally now ... catering has taken off so I don't get to compete to refine my product. I spend almost every weekend cooking and pulling butts.
Looking forward to the Smokies ... went there as a kid. It is very purty country.
Doug