Baby Back Ribs

Unknown

Cooked ribs today but was concerned that they were not as tender as they should have been. Placed on a rib rack over direct heat at 220 degrees. Put on at 2:30 and took off at 5:00. I was concerned that they would cook too long. They really tasted good and my family and guests said they were really good. They were not burned at all. Did I cook them too long or not long enough?

JJ

Don,
Next time go for about 4 hrs @ 250*. Turn every 45 minutes.

Tim M

Don,[p]Like JJ said, cook'em longer. You can also take a meat temp between the bones, you're looking for 185-190+ deg meat. Below 170 is still tough and clinging tight to the bone.[p]
Tim

Mark

JJ,
That's basically what I do, but I go 300 for 2 1/2-3 hours. Until the meat just starts to pull away from the bone, at that point apply BBQ sauce and let cook for a nother 15-20 minutes. For a change we are cooking ribs for Christmas dinner, brine then for about 5-6 hours this afternoon, coat with your rub tonight, put on the egg about 10:00 am, come 1:00 it will all be over with but the groaning.
Mark

Mark

Mark,
By the way that's indirect.
Mark

CaptainBBQ

Don,[p]If you like 'em tender try the 3/1/1 method...they are great![p]CaptainBBQ