Delicious ribs, but a bit dry...

tmEGGer

I made 6 racks of baby backs on my Lg BGE today. Brown mustard, Dizzy Dust, and every 15 min or so sprayed with mix of apple juice & cider vinegar. Sauced with 20 mins to go. Mesquite chunk smoking.[p]3 hrs indirect on rib rack on grid over platesetter (legs up) at 250, but first 1.5 hrs may have been around 300.
1 hr in foil (3 racks each) on grid over platesetter at 250.
1 hr direct at 250.[p]Flavor was outstanding. But they were a little on the dry side and not "fall off the bone." [p]Any ideas on why dry and not "fall off?"
Suggestions? [p]Thanks,
NutmEGGer[p]

RRP

NutmEGGer, to each his own OK? with that said I just want to share with you the "no peek" concept of cooking with a BGE. Opening and spraying every 15 minutes might work on a gas grill, but it isn't necessary or even advised on a BGE. With your fanning the coals that often I will bet your actual temp during those in between times was very high which led to the dried out, over cooked ribs. Just let Mr Humpty work his magic next time and leave him closed...besides that gives more opportunity to enjoy an adult beverage or two!

Nature Boy

<p />NutmEGGer,
What did the ribs look like when you took them out of the foil? Were they tender and pulling back from the bones, or was the slab still a little stiff? When you pulled them off the grill, did the slab almost want to fall apart when you lift in the middle? A little more info would help. [p]Times only mean so much, and it varies each cook. Dry ribs that stick on the bone are usually the sign of undercooked ribs.[p]Best of luck
Chris

tmEGGer

RRP,
That's probably it! I need to have more willpower. It is just so satisfying to see those ribs cooking! LOL![p]Thanks for the advice.
NutmEGGer

tmEGGer

Nature Boy,
They were definitely stiff when I removed them from foil. When I removed them from the egg, I put them in foil for about 10 minutes to rest before I cut them. They were still a bit stiff at that point.

Borders

Nature Boy, what kind of ribs are in your pic?

WooDoggies

Borders,[p]Those are spare ribs cut in the St. Louis style.[p]John

Nature Boy

NutmEGGer,
Yeah, you needed some more heat it sounds like. Or more time. Just like butts and briskets, rib meat needs plenty of time to render to be just right. You can always rest it after it is done, but ya got to give em plenty of time. I think it was it JAppledog's husband that said "cook them 'til they are done, then an hour more". After a few years of working on getting them right, I have found that to be pretty accurate.
Beers

Nature Boy

Borders,
Good ribs.
Hee

Borders

Nature Boy, no doubt here.

tmEGGer

Nature Boy,
Thanks for the tip (and the great rubs!!!). Which part of the cook would you recommend that I extend? More indirect? More foil? More direct?
Thanks,
NutmEGGer

Nature Boy

NutmEGGer,
Thank you. Well, I would vote for more time (or heat) at the feont end. More time in the foil would also get you where you want to be. I doubt you want more direct time at the end, as you are cooking with drying direct heat at that point. They should be about done when you pull them from the foil.[p]Just my take on it though. YMMV!
Happy cookin.
Chris[p]

Unknown

I meant "front" end. Not "feont" end!
Time for bed.
Cheers!
Chris

Borders

<p />Nature Boy, last night's baby backs. I agree that long cooks are the key. Cooked at 200-250 dome for 3 hours, then covered with Mae Ploy twice. Cooked another 1/2 hour or so at 300. No complaints.

Unknown

NutmEGGer, you have to leave the ribs alone for them to be fall off the bone tender. Rub the ribs with a spice rub and wrap in plastic and refrigerate overnight. Light the coals on just the outside perimeter (i.e. not in the middle) and put the ribs on at about 225-250 degrees. Keep in low. Don't open the lid for at least one hour. Turn them over, sauce if you want, then don't open the lid for another hour. Then open it up, turn over, sauce, and shut the lid for another hour. You will have to die for ribs.