What happened to my ribs?

[Chenernator]

Help me out guys, because I don't have an explanation for the following.

I cooked a 4 lb rack of spares (St. Louis cut) on my WSM today. After 2 1/2 hours at 245, I foiled them for an 1 hour 45 minutes. Then I unwrapped them and finished them off for another 45 minutes. Basically the 3-2-1 method. Here's what I can't figure out - I had a couple of end bones actually fall out towards the end of the process, and the rest of the bones pulled out easily when I finished. The meat, however, was chewy and it did not break off into clean bites, not nearly as tender as I would expect. :mad: What causes this?

[Meat Burner]

Chen, not a fan of 3/2/1 as I feel it is over cooked, but it sounds like maybe one of those times the meat was not going to cooperate. You can get a cut of meat be it brisket, butt, ribs, chicken or whatever, that just doesn't cook right. Chock it up to .... one of those days!

[shares]

Your ribs are over done bigtime. That's why your bones are falling out. Have you tried cooking your spares to completion without foil? They aint half bad that way - find a done-ness test that works for you, and ditch the foil.

Use foil on ribs only when time is running out on you.

[andy_christy]

Sounds like temp was to high for the times. I think I read the 3-2-1 was based on 225*.

[keend]

Cut the time in the foil by about 50%. If you think about it, all you are doing (when you foil) is steaming the meat to make sure it is tender and if you leave it in too long, the bones fall out and the meat gets mushy.

[Desert Dweller]

Didja remove the membrane?

[aquablue22]

I am not a fan of foiling, it's like Keend says, "it's like steaming" the ribs. Every time I've foiled ribs they come out way to tender and chewy, for me. Now csome people I know love them that way. Keep practicing, it makes perfect!

[Bamabuzzard]

You cooked them too long. At 245 degrees those ribs should have been ready around the 4.25 or 4 1/2 mark at the latest. I'm not a fan of "wrapping" ribs because is accelerates the cooking process almost too fast. Plus you can't visibly monitor them unless you keep unwrapping them.

[blues_n_cues]

Chen, not a fan of 3/2/1 as I feel it is over cooked, but it sounds like maybe one of those times the meat was not going to cooperate. You can get a cut of meat be it brisket, butt, ribs, chicken or whatever, that just doesn't cook right. Chock it up to .... one of those days!
were they smithfield brand? i've been noticing a decline in their product lately- too many growth hormones i guess...

[txschutte]

I agree with many above saying they are overdone. I've tried 3-2-1 without success, so now I stay away from foil. Ribs should be determined doneness by feel and sight. Not timed.

[Bbq Bubba]

Were they enhanced?

[bigdogphin]

You cooked them too long. At 245 degrees those ribs should have been ready around the 4.25 or 4 1/2 mark at the latest. I'm not a fan of "wrapping" ribs because is accelerates the cooking process almost too fast. Plus you can't visibly monitor them unless you keep unwrapping them.

I agree with this. I have ruined more racks of ribs with foil than I can count.

[Chenernator]

Were they enhanced? No

were they smithfield brand? i've been noticing a decline in their product lately- too many growth hormones i guess... No.

Didja remove the membrane? Yes.

I'd heard of the 3-2-1, so I was experimenting with it. Live and learn. I know bones falling out is the sign of being overdone, but I don't get why the meat was not mushy or overdone. Meat Burner's probably right.

For what it's worth, they were still a hit with the company and the kids.:biggrin: Good thing it wasn't a comp.

[jack040806]

I gotta go with the bad meat idea, if your meat was overcooked which the bones falling out seems to imply, that meat should be just like butta...

[crd26a]

I'm a fan of the 3-2-1..........

[Bacon]

Did you score the bones from the underside? I have done this and that happened due to a marination recommendation.

I have also had bad luck with the 321 method. Due to my sanctions of cooker, I think it is too long of a cook. Trim the time up, or just ditch the foil in all regards. I just do ribs without foil.

[jack040806]

Of course the more I think about it I think the problem is probably the wsm, just ship that to me and I will take care of that...:rolleyes:

[twisterbret]

With my WSM, I would cook the ribs 5 hours at 225 then wrap for 1 hour if needed. I always checked for doneness. Sometimes 4 hours is enough. depends on the rib.

[1FUNVET]

The only good use i have found for foil is in the bottom of my pit to make clean up easier.

[Jacked UP BBQ]

I am going to go with you removed the second memebrane that actually supports the bones. You had what I call a blow out.!!!

[Timmy]

Package up the rest of the ribs and overnight them to me. I'll have an answer for you about noon:30 tomorrow.

[Sledneck]

I cook on the ribs on my wsm 3/ 1 / 1/2 at 240 and they come out great. Did you put anything in the foil?

[Redwingsfn31]

Cut the time in the foil by about 50%. If you think about it, all you are doing (when you foil) is steaming the meat to make sure it is tender and if you leave it in too long, the bones fall out and the meat gets mushy.


Agree..!!