Help with tender ribs

ZBucket · 01-13-2013, 04:13 PM

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!)

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

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

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

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

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

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!

01-13-2013, 04:32 PM	#3
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Two more questions..... Are you putting single racks in each foil pouch? And are you putting the meat side down? __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

01-13-2013, 04:33 PM	#4
ZBucket Knows what a fatty is. Join Date: 05-05-10 Location: Glen Allen, VA	Cooking Trigg style at 230-240. Wrap meat side down, single layer and cooking on a FEC 100. Thanks for your help. __________________ Backwoods Competitor/Cookshack FEC 100

01-13-2013, 04:34 PM	#5
ZBucket Knows what a fatty is. Join Date: 05-05-10 Location: Glen Allen, VA	Btw, St. Louis cut spares. __________________ Backwoods Competitor/Cookshack FEC 100

01-13-2013, 04:57 PM	#8
ZBucket Knows what a fatty is. Join Date: 05-05-10 Location: Glen Allen, VA	Yes. Pull the membrane. __________________ Backwoods Competitor/Cookshack FEC 100

01-14-2013, 03:42 AM	#10
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	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 __________________ Thanks for noticing

01-13-2013, 04:13 PM	#1
ZBucket Knows what a fatty is. Join Date: 05-05-10 Location: Glen Allen, VA	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. __________________ Backwoods Competitor/Cookshack FEC 100

01-13-2013, 04:19 PM	#2
jorrflv Knows what a fatty is. Join Date: 11-14-12 Location: North Las Vegas, NV	Can you describe for us how you are cooking them? What on? What temp? What type of ribs?

01-13-2013, 04:40 PM	#6
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	Just finished eating some PERFECT ribs which I cooked at 270 degrees using pitmaster t's technique (and boy am I glad I did!) 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

01-15-2013, 04:44 AM	#13
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	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! __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]