proper temp for Ribs

Unknown

Did ribs today on my large, 1st time using plate setter, put 3 racks on on edge with a dozen chicken legs, had drip pans no liquid, put em on at 3:30 kept it at a steady 240-280 every now and then bumped up to 300 range, took them off about 9:15pm, terrible, tough as nails couldn't pull apart, stuck em back on and have been keeping them a tad above 300. where did I go wrong? legs came out great by the way.

Unknown

Rod,
Keep your GRATE temp at 220* to 225*, indirect heat.
Remember 3-2-1[p]Put your ribs in the smoker for 3 hours.
Pull the ribs and wrap in heavy foil. You can add 2 or 3 ounces of apple juice or some other flavoring before you seal the foil and put them back in the smoker, meat side down, for 2 more hours. This is the time the meat gets tender.
Pull, remove the foil, and place back in the smoker for 1 more hour to firm up and dry out a bit. If you want to slather on BBQ sauce, do it 30 to 40 minutes into this hour.[p]You will see variations on this theme such as 3-1.5-1, 3-1-1, 2-2-1, etc, but 3-2-1 is a very good starting point.[p]Mike

BENTE

Michael B,
thanks'yall i was just looking for rib testing got two racks rubbed for 7 hours i remember someone saying they dont foil they shoot apple juice every hour i may grind some extra apples (home warming gift)to get the apple juice will let you know if you ask

Unknown

In a BGE, foiling is not as important as in a metal offset and many people don't. Low & slow *is* just as important. Keep your temp down and let the ribs s-l-o-w cook.[p]Mike

uncbbq

Rod,
This happened to me and I had forgotten to remove the membrane. Not "tough as nails," but definitely not what I was looking for.

RRP

Rod,
the problem was in the time - you said 3:30 to 9:15 - that's nearly 6 hours and at 300 besides - yup you made some good boot leather there! As suggested try the lower temps and give the 3/1/1 method a run.