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ZBucket 01-13-2013 04:13 PM

Help with tender ribs
 
Still having a little trouble getting ribs to the correct tenderness. I've done all the basics and generally foil 1-1.5 hours. I've not tried letting them rest in foil in the cambro and thought I would seek opinions.

jorrflv 01-13-2013 04:19 PM

Can you describe for us how you are cooking them? What on? What temp? What type of ribs?

thirdeye 01-13-2013 04:32 PM

Two more questions..... Are you putting single racks in each foil pouch? And are you putting the meat side down?

ZBucket 01-13-2013 04:33 PM

Cooking Trigg style at 230-240. Wrap meat side down, single layer and cooking on a FEC 100. Thanks for your help.

ZBucket 01-13-2013 04:34 PM

Btw, St. Louis cut spares.

Freddy j 01-13-2013 04:40 PM

Just finished eating some PERFECT ribs which I cooked at 270 degrees using pitmaster t's technique (and boy am I glad I did!)

http://i657.photobucket.com/albums/u...B3FD6508D4.jpg

Watch pitmasters video a couple of time and try his method skipping the foil.

go to post #13 and watch pitmaster t's video. You can fast forward to the 7 minute mark and if you try this method and test your ribs with the skewer, your ribs will be perfecto http://www.bbq-brethren.com/forum/sh...d.php?t=151000

thirdeye 01-13-2013 04:47 PM

Quote:

Originally Posted by ZBucket (Post 2327369)
Cooking Trigg style at 230-240. Wrap meat side down, single layer and cooking on a FEC 100. Thanks for your help.

Quote:

Originally Posted by ZBucket (Post 2327371)
Btw, St. Louis cut spares.

I do my initial cook a little hotter, but when I wrap the temp is 250 so the braise/steam action is not too violent. My wrap time is 1 hour too, and I test with a toothpick.... so I can't help much other than to suggest longer wrap time. I think of a rib cook in 3 parts: the front end step, the tenderizing step, and the finish step.

PS when you said "all the basics" that means you are pulling the membrane, right?

ZBucket 01-13-2013 04:57 PM

Yes. Pull the membrane.

jorrflv 01-13-2013 04:58 PM

Quote:

Originally Posted by thirdeye (Post 2327388)

PS when you said "all the basics" that means you are pulling the membrane, right?

Good call on the membrane.... Bottom line is cooking to the right temp. I have done ribs many different ways and they have come out tender. Make sure that you are able to do a good bend or toothpick test and you should be good to go.

Captain Dave 01-14-2013 03:42 AM

I'm guessing your temp is too low. If I foiled for 1.5 hours I woulkd have mush.
I didnt know pulling the membrane had an effect on tenderness

DubfromGA 01-14-2013 08:49 PM

Quote:

Originally Posted by ZBucket (Post 2327369)
Cooking Trigg style at 230-240. Wrap meat side down, single layer and cooking on a FEC 100. Thanks for your help.

This what worked for me.


http://www.bbq-brethren.com/forum/sh...d.php?t=151394

sandiegobbq 01-14-2013 09:24 PM

Quote:

Originally Posted by Captain Dave (Post 2327992)
I'm guessing your temp is too low. If I foiled for 1.5 hours I woulkd have mush.
I didnt know pulling the membrane had an effect on tenderness

I honestly don't think pulling the membrane has an effect on tenderness.

Timing is everything.

BigBellyBBQ 01-15-2013 04:44 AM

I also had the problem a few years ago and the only way I could get tender was to finnish on the grill. What I did was to add more brown sugar AFTER my rub and cook them longer, stange how the moisture came back into to them....foil does make it easier, however once you figure it out, foil is just an extra step...if I cook hi heat ,say 325* (I had a disaster and had to crash cook) I took a 2nd out of 110 teams...so I started playing with higher heat..and my finnishes also went up..but every smoker cooks different and just keep at it, let them cook longer...then glaze at 225* or so to tighten up...and membrane off will dry out a rib, but most of the time I remove..just keep trying ...even the practice ribs are real gooood!


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