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Ribs #4084390 02/26/13 05:13 PM
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ATXan Offline OP
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This weekend I smoked my first rack of ribs. I used a dry rub and sopped them every 30 mins. The last hour I wrapped them in foil and poured butter over them which is what somebody told me to do. The flavor was awesome and the smoke ring looked good but they were a little tough. It was a st. louis rack smoked at 225 for 4 hrs. Any ideas of why they could have turned out tough? Did I need to cook them longer/less. Any suggestions help.

Re: Ribs [Re: ATXan] #4084518 02/26/13 06:07 PM
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Originally Posted By: ATXan
This weekend I smoked my first rack of ribs. I used a dry rub and sopped them every 30 mins. The last hour I wrapped them in foil and poured butter over them which is what somebody told me to do. The flavor was awesome and the smoke ring looked good but they were a little tough. It was a st. louis rack smoked at 225 for 4 hrs. Any ideas of why they could have turned out tough? Did I need to cook them longer/less. Any suggestions help.


Did you remove the membrane?

Re: Ribs [Re: TxReflex] #4084541 02/26/13 06:17 PM
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- Remove the membranes and apply your rib rub

- Place ribs, bone side down in smoker at 225 degrees F. and cook for 2 hours.

- Wrap ribs tightly in aluminum foil and cook for 2 hours

- Unwrap ribs and return to smoker bone side down for 1 hour

- If you wish to use sauce, sauce the ribs during the last 30 to 20 minutes of the cooking time

Re: Ribs [Re: OCC-TX] #4084719 02/26/13 07:20 PM
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Erathkid Online Content
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You can finish them in the oven, low and slow is the way to go. You need to cook them until the meat pulls away from the bone easily and fat has been rendered.


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Re: Ribs [Re: Erathkid] #4084795 02/26/13 07:58 PM
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You didn't cook them long enough. Baby backs need to go 5 hours at 225.

Re: Ribs [Re: Gumbeaux] #4084807 02/26/13 08:04 PM
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I usually sit my ribs in a tin, after spicing, and pour some beer in there. Cover the top of them with lemon slices. I cook them over indirect heat on the grill, with mesquite. They'll get REALLY tender, falling off the bone tender, and still get a lot of smoke. At then end I take them out of the tin and finish over the hot coals.

I usually cover them with a brown sugar/chili powder mix, and again pour on beer to help the sugars caramelize.

I like to cook with beer, A LOT. cheers

Re: Ribs [Re: kdub] #4084831 02/26/13 08:14 PM
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Originally Posted By: kdub
I usually sit my ribs in a tin, after spicing, and pour some beer in there. Cover the top of them with lemon slices. I cook them over indirect heat on the grill, with mesquite. They'll get REALLY tender, falling off the bone tender, and still get a lot of smoke. At then end I take them out of the tin and finish over the hot coals.

I usually cover them with a brown sugar/chili powder mix, and again pour on beer to help the sugars caramelize.

I like to cook with beer, A LOT. cheers


I do, too...but it usually disappears before I get to add it to my recipes.

Re: Ribs [Re: Erathkid] #4085640 02/27/13 01:17 AM
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Originally Posted By: Erathkid
You can finish them in the oven, low and slow is the way to go. You need to cook them until the meat pulls away from the bone easily and fat has been rendered.

This. Cook slow and low is key, you see meat pull up from bone it is done. Wrapping in foil is a short cut and can save time. But if you cook long enough slow enough on rack no foil it will be better, the ribs will go tender over time if cooked slow. I have cooked ribs all day before, donít ask me how long and what temp, too many beers, but all day and slow, and they finally got tender. Also what I have found out is no rib is the same, some can be done in 3 hrs (the absolute minimum time, and wrapped at that) and some can take twice as long. I do baby back, pic pulling up on bone...



Tease pics.. grin





Gas grill pulling up on the bone, no wrap...



Re: Ribs [Re: kdub] #4086126 02/27/13 04:34 AM
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Originally Posted By: kdub
I cook them over indirect heat on the grill

Indirect a must and low. Issue with gas grill is cooking low heat. I have 4 burners on my gas grill, and low on all burners is still way too high, I have to go 1 burner, as low as it goes, and rotate burners...

Re: Ribs [Re: Guy] #4089460 02/28/13 04:26 PM
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St. Louis = spare ribs. Remove the membrane and cut off the back flap of meat.

I smoke my spare ribs 6 hours. 4 might be a little too short of time.

Re: Ribs [Re: RanchoStarvo] #4089825 02/28/13 07:12 PM
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I usually cook baby backs in oven uncovered in foil pan at 250-275 for three hours meat side down then An hour in the pit . i cook til meat shrinks back exposing bones and bone pulls out, over charcoal/oak or mesquite to give it some flavor. What do you guys mean by membrane on the spare ribs?

Last edited by fbchunter; 02/28/13 07:13 PM.
Re: Ribs [Re: fbchunter] #4090043 02/28/13 08:53 PM
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Originally Posted By: fbchunter
I usually cook baby backs in oven uncovered in foil pan at 250-275 for three hours meat side down then An hour in the pit . i cook til meat shrinks back exposing bones and bone pulls out, over charcoal/oak or mesquite to give it some flavor. What do you guys mean by membrane on the spare ribs?


http://www.virtualweberbullet.com/

The guy on the front page is pulling off the membrane. It's on the bone side of spare ribs and is essentially the equivalent of wrapping your ribs in saran wrap.

Re: Ribs [Re: RanchoStarvo] #4091210 03/01/13 03:48 AM
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Oh, good info. I really never buy them because i always stock up on baby backs when they are on sale, but glad to know just in case.

Re: Ribs [Re: fbchunter] #4092070 03/01/13 04:41 PM
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My mistake, BB Ribs have this membrane to, not just spare ribs.

Re: Ribs [Re: ATXan] #4092219 03/01/13 05:39 PM
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cover them in brown sugar and they will fall off the bone


dry season (fiesta fajita seasoning, garlic powder, then completely cover/coat them with brown sugar, wrap in foil cook for a while (1 /12 hr or so) I don't use low heat... when you open them to check on them, leave them open but still on foil cook up about another 30 min

Last edited by RICK O'SHAY; 03/01/13 05:47 PM.



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Re: Ribs [Re: RanchoStarvo] #4097660 03/04/13 04:02 AM
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Originally Posted By: RanchoStarvo
My mistake, BB Ribs have this membrane to, not just spare ribs.


Oh... I never trim anything on my baby back ribs, and never have a problem with them being tough. But i do cook them low and slow.

Re: Ribs [Re: fbchunter] #4101700 03/05/13 08:36 PM
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I use the 2-2-1 method that OCC posted. Spares sometimes you have to go 2-2-2. It just really depends on meat. Don't rush them just drink more beer while you're waiting.


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Re: Ribs [Re: TXAGGIES] #4101841 03/05/13 09:21 PM
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Low and slow. 225 for 4.5 - 5 hrs until they are done. I leave membrane on and have no complaints. Sauce the last 30 min and then enjoy. No need to wrap or foil. Just eat

Re: Ribs [Re: toddjohnson] #4102739 03/06/13 02:55 AM
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Re: Ribs [Re: fbchunter] #4105702 03/07/13 04:23 AM
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Originally Posted by fbchunter
Originally Posted by RanchoStarvo
My mistake, BB Ribs have this membrane to, not just spare ribs.


Oh... I never trim anything on my baby back ribs, and never have a problem with them being tough. But i do cook them low and slow.

You want to remove the membrane from BB ribs, that membrane is nasty. I don't start at the end, I start with a butter knief about 2 or 3 ribs down from the small end, and I don't need a paper towel, I get it off fast and easy, no point in leaving it on..




Re: Ribs [Re: Guy] #4106908 03/07/13 07:33 PM
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yep, best thing ever to cook on.

Re: Ribs [Re: ATXan] #4107090 03/07/13 08:46 PM
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Man that sounds good.

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