Originally Posted by daninnewjersey
2 hours in the foil is a lot. Try cooking them without wrapping. I sell them (short ribs) every week and how I do them is:
Trim off the hard fat, make some "X" marks on the membrane side, and season those puppies up. Cook them at 300-325 (or lower if you want) and don't wrap. You'll know when they are done when they probe well...no resistance. No wrapping will get you the great bark and they still get tender.
In my experience at 225 to 235, two hours in foil for beef back ribs is too long. Of course there are a lot of variables involved, but I do agree that two hours was probably a little too much IMHO.