ribs-please help

Unknown

I put on a slab of pork spare ribs for about 4 1/2 to 5 hrs @ 200-220 degr. my problem, other than being a rookie, is that the meat was still tough. any advice would be welcomed.

stike

rookie,
pork spares have more meat on them than babybacks and generally take longer.[p]do you know the internal temp of the meat when you took them off? latel i have been doublechecking my instincts by taking the temp of the ribs before i yank them. i shoot for 190 minimum, usually 200 internal.[p]i do them at 220, and your temp range was only a bit lower.
i think you simply pulled them off a bit early.[p]if you like them falling off, that's usually 195 degrees PLUS (hence my 200 target temp).[p]ribs are a tough cut, like most traditional bbq cuts, and need to be taken to "well done" before they get tender.[p]my babybacks (again, less meatier than your spares) take 5 to 6 hours, usually 6

Unknown

stike,
thanks for the help. i did not check meat before i took them off, i was thinking that by them being on for almost 5 hrs @ 220 they were ok. i will try for a little bit longer on the grill, and checking right befor taking them off.

stike

rookie,
forgot to ask...
are you doing them indirect?[p]i would assume you are, because after 5 hours you'd have charcoal bits with bones in them, instead of ribs.[p]

Smokey

rookie,[p]You mat want to try the 3-1-1 method. 3 hours indirect, 1 hour indirect wrapped in foil and 1 hour direct (adding BBQ sauce durring last 15-20 minutes if thats your style)[p]Works well!

Unknown

rookie,
i cook mine for 4 hours between 230-250. they come out great all the time.

Unknown

stike,
yes-indirect

Unknown

stike,
Besure to calibrate your dial therm. Or, toss it out and get a good digital one...
I had a tough time with my ribs at first b-c my temp was off by 20 dgs..[p]Good luck

djm5x9

<p />stike:[p]The pictured ribs were cooked for about five hours at 200º in the upper dome region of the cooker. Good bark, moist inside, great tasting ribs.[p]These jerked ribs with the deviled eggs were also cooked about five hours. Again, good bark, moist interior, and easily pulled off the bone with great taste.[p]To me, ribs that have been cooked in-direct have a steamed quality about them. Acceptable to many but not to me.[p]

Mr Beer

rookie,
I have found out after cooking about 200 slabs of ribs over the past 5 years with my BGE that you want higher temperatures than 200-225. I have found that when cooked at those temps the ribs come out tough. I have found the best temp to be 275 degrees.[p]Mr Beer

JK

rookie,[p]I did 4 slabs yesterday at 250* for 3 hrs indirect, then 1 hr indirect wrapped in foil, then 45 minutes indirect out of the foil, and, lastly, 45 minutes direct with saucing/flipping ribs every 15 minutes. (And JJ's rub with mustard on the ribs the night before.) Fantastic!

Mike in MN

Mr Beer,
I agree with this 100%. Your setup (direct/indirect/drip pan/water/ etc) will also effect the end product.[p]I have 3 slabs going right now at 275 DNO. Indirect w/a drip pan and water. Inverted plate setter, and a pizza stone for more mass.[p]Mike in MN

Unknown

Mr Beer,
thanks and i'll try that next time