How do I make a tough spare rib slab tender?

2Fategghead · February 2010

I'm looking for some suggestions because I had a little problem with one of my spare rib slabs.

I had one of three spare rib slabs stay tough after five hours. So, I pulled it because it was getting dry should I have foiled it or what? Thanks Tim

The other two slabs were fall off the bone tender. I don't sauce or spritz nothing. Just dry and sauce on the side. And all three cooked together on the same level.

I cooked three slabs of spare ribs yesterday and I trimmed them St Louis style. I had all three on the food grate indirect 250° at the grate then down to 225°. I used rub mustard then more rub one hour before cooking. I left them alone for two hours then I looked at them and did nothing except dropped the grill temp to 225°. At five hours I peeked and found two slabs were done and one was not but was getting dry so I pulled it as well.

2Fategghead · February 2010

This was not the actual cook. This was a pic from a past cook. I did use this same setup yesterday.

Car Wash Mike · February 2010

When I cook 6 slabs of baby backs, I have to rotate them so they all get done about the same time. You might want to check after 3 hours and see how they all look.

Mike

LoneStarEgg · February 2010

It doesn't make sense to me, maybe it was just a tough pig.

2Fategghead · February 2010

Mike, This was the same settup I used and it was the middle slab that stayed tough. So, I hear you saying rotate from middle to outside.

Could I have foiled that slab for 30 min because it was drying out?

2Fategghead · February 2010

MY rib tips and breast bone is on the bottom rack.

Car Wash Mike · February 2010

I usually use a V-Rack, and my middle slabs always need to get moved to the front or back because they are not cooking as fast. I would have foiled if they were drying out.

Mike

gsgentry · February 2010

I sometimes foil mine to get them more tender. Of course I am used to doing these on a regular smoker and not the egg.

As far as the ribs, I got a tough and nasty tasting batch from Sam's Club not too long ago. I vowed since to never but their 3-pack of Babybacks ever again. They were so bad that I almost decided to never eat ribs again. I work in the heaquarters of a big grocery chain and discussed this with one of the meat guys. He said Sam's buys old fat pigs that nobody wants thus getting them at a steal price wise. Then they sell them cheaper but the quality is not always there.

Fidel · February 2010

I don't see how you guys are getting spares done in 5 hours. I've done a lot (and I mean a LOT) of slabs of spares and have never had one done in five hours.

If they're tough, they aren't done. If they are hard they are overdone.

Little Steven · February 2010

Just boil them for a coupla hours first. They will be done in less than five hours.

Car Wash Mike · February 2010

Best way I know. :woohoo: :woohoo:

Mike

Little Steven · February 2010

Mike,

I find if I add garlic and ketchup to the boiling water they come out real good.

Steve

Car Wash Mike · February 2010

Doesn't that screw up your pork stock?

Mike

2Fategghead · February 2010

I've not done a lot of ribs and this was a three pack that weighed a little over 12 pounds. Two got done just fine in five hours and I thought that was to soon but one was still firm I could have left it in there but my wings came off the other egg and I had to take this food to a party so I pulled it.

My spare rib cook in the pic was from a few weeks back and they cooked 6.5 hours.

I have another three pack in the garage fridge and I plan to cook them soon.

2Fategghead · February 2010

Dern man

Humphrey Chimpden Earwicker · February 2010

everyone knows boiling ribs is a bad idea.

i use the microwave. someone told me the microwave cooks from the inside out, so it must be true.

i hate to say it, but the best ribs i have ever done were the ones i figured were going to be the worst. both went 8 or 9 hours due to drunken distraction and/or operator error.

if i am doing "everyday" spares, i will foil them. especially for guests. if i have time, i will just let them ride and plan on 8 hours or so, say 250

only time they ever overcooked was when some of them were direct (hanging over the platesetter)

2Fategghead · February 2010

I guess that would be some fall off the bone ribs.

Humphrey Chimpden Earwicker · February 2010

i should clarify. i don't microwave or boil. that was a 'joke'.

if i foil them (for guests) , they are done on 5 or six hours.

but done indirect, no peeking, no screwing around, i allow 8 hours. they pull, but do not fall off the bone.

Little Steven · February 2010

Na, It just makes it sweet.

Steve

bubba tim · February 2010

Rod, I didn't know you could do spares... :woohoo: :woohoo: :woohoo: :woohoo: :woohoo: I though Sparky did all your rib cooks. lol Yo Tim, Rod is correct, 5 hours is not enough. Sounds like the meat was frozen. Previous frozen meat smoked, will come out dry as chit! :woohoo: :woohoo: :woohoo: :woohoo:

2Fategghead · February 2010

I've got another three pack in the fridge I plan to smoke soon. I plan to cut them into St.Louis style ribs. I bought them at the same time as this last pack. I was in the cooler with the butcher as he cut open a new case of spares for me to pick out what ever cryovac 3 pack I wanted. So, If they were froze at one time it had to have been before I seen them. Just saying.

Tim

How do I make a tough spare rib slab tender?

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