How to get tender ribs.

twroy

I need some help. I cook ribs on my green egg around 225 to 250 for 7 hours. Usuall standard 3 racks of ribs, pull the membrane off and season them with some rub. Put them on low and slow. After 6 to 7 hours when I pull them off they are still tough. I am confused because I have heard people say how they put ribs on 225 for 3 to 4 hours and they are falling off the bone. Can anyone help. I have have also after 5 hours taken tinfoil put honey and brown sugar on it laid ribs and sealed then put the package back on for a couple hours. They did get a little more tender doing that. Help help help I want ribs that fall off the bone. I get same results with baby back and spare ribs

Hoss

You may be cooking them too long and they dry out and get tough.Have you calibrated your dome thermometer,are you cooking them indirect????? :huh:

Richard Fl

Are you doing them direct or indirect? I spritz with equal parts apple cider vinegar, apple juice and water after about 3 hours every 30 minutes or so. sounds like you are cooking them tooo long and drying them out. Look around this site there is lots of info.

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

Smokin' Stogies

I stay with Car Wash Mike's tried and true method and it has never failed me.

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

Richard Fl

Very nicely said!

thirdeye

Okay, you know what you want.... just having trouble getting it. A foil step will solve that. Cook your loin ribs at least 250 and don't worry if the pit ramps up to 275. Somewhere between 3 and 4 hours, take them off and onto a double layer of foil with a few goodies on it. Put them meat side down (and only one rack per pouch), and before sealing add 1 ounce of apple juice.... then seal the pouch.




Put them into a 250 degree oven for 45 mnutes, then check for tenderness. A toothpick works good or just carefully pick up the rack with tongs. If they are not tender enough, go another 15 minutes and check again. Here is what they will look like when they are done.



Here are the same ribs that have been flipped meat side up.

[

Humphrey Chimpden Earwicker

At 225-230 my spares can easily go 8 or 9 hrs.

You can speed things by foiling at some point and bumping to min 250

THA

forget timing them. Time is for general reference only. On ribs, you really can't do temp so the toothpick or bend test is the only way to know if done. If not cooked long enough, they will be tough. If too long, they fall off the bone and get tough.

FORGET TIME!!!!!!!

Kew_el_steve

Here's my spin on 3-2-1 ribs... These come out super tender. This is for Spares, never done Baby-Backs this way. No reason Baby's couldn't be done this way, I just usually do Spares. Baby's might go for less time in the slow cooker.

Smoke at 225-250* for 3 or 4 hours using Hickory splits. Cut in between the ribs to make individual. Put in to a slow cooker/crockpot, and pour a bottle of Big'un's Carnivore Sauce on top. Mix. Slow cook on low for 3 hours, stirring occasionally. Finish on low on the grill or direct BGE, be careful not to burn them on the finish. Baste with a little more fresh Carnivore during the finish.

[Deleted User]

With BB's I usually do the 3-1-1 method because that's the only way I can ensure that the ribs will be done when I need them.

Last weekend I did spares (6 hours-temp ranged from 200 to 260/275) and they were maybe the best ever. moist, tender and for the most part came clean off the bone.

allow 6 but it could take 5 - 7 hours at 250*. BB's take less time then spares, but figure on 5+ nhours for BBs and 6+ for spares.

I Rubbed with Mustard and Dizzy Dust, then put them on with some Hickory Smoke at Noon. I foiled after 3.5 hrs - added some bourbon and applecider vinegar but you can add whatever.

after an hour in the foil, I took them out of the foil and they were starting to get floppy so I figured I would try 1 more hour. back on for 30 minutes then sauced them with KC Masterpiece (yes, from a bottle) and back on for 30 minutes. They came off at about 6:00 pm and were the best ribs I have ever made.
I never cook them exactly the same way twice. I always experiment with tweaks and this time it all came out great.

Smokin' Stogies

Thank you!

Jeffersonian

Those look delicious, Wayne. Is that cracked pepper?

thirdeye

Yes, that is cracked pepper in the photo showing the rib side of that rack. That's the only seasoning I use on the backside and it's mostly for flavor but also for looks. On the meat side I like to layer my seasonings, and I use some cracked pepper on that side too. You can see from the picture above that I'm not into a heavy coating of seasoning.... I still want to taste the pork and the cherry smoke.

Now when my ribs are done, the cracked pepper can also be seen in the bark.

NC-CDN

I go for 1/2 cup of apple juice in my pouches. I'm sure it matters little. They should come out great if you do that method. I'm guessing that had to be "direct". Even if you don't foil you should get tender ribs after that much time doing them indirect at that temp.