Ribs not Tender Enough

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rpf41978

Newbie
Original poster
Aug 7, 2010
5
10
Hi everyone, I have a question about getting my smoked baby back ribs more tender than the way they've been coming out.  I've have been using the 3-2-1 method for about a year now on my Oklahoma Joe smaller smoker with sidebox; but, they're just never as tender as ribs that are coming out of an oven (blasphemy, I know). 

I use a mixture of hickory and mesquite and my temperature fluctuates between 220 and 250.  I remove the membrane and apply a dry rub that sits overnight in the fridge.  I baste with apple juice in a spray bottle during the first 3 hours and also during the last hour.

Should I cook at a lower temperature or is there some other cause I'm missing?

Thanks,

Paul

howtocleangreen.net
 
Do u do the bend test to see if they are "tender done" ?

if u pick them up and bend do they start to come apart ?

that when i take them off  and they are fall of the bone tender
 
That is kind of a tough question to answer.  Your prep and smoke time looks pretty good.  What type of ribs are you using, spares, baby backs?  On my WSM, i usually get the temp up right aruond where you said, 225ish, put the racks on and shut the lid.  I would leave the lid closed for at least the first hour, longer if doing spares, that way you aren't loosing heat and the meat starts cooking nicely. 

I've had good luck with both spritzing and not spritzing, I believe it's personal opinion, mine didn't differ greatly.  If doing baby backs, 4-5 hours usually should keep them plenty moist, maybe an hour or so in tin foil to get a little pull back from the bone.  I typically finish with a homemade bbq sauce that last 30 min - hour, this allows them to firm up a little but, however the meat should be tender as ever.  Heck, the last rack I did was probably to tender, at least it was for me!  I tried to grab the rack w/ the tongs and pulled a rib bone out!

Good luck smoking!
 
@jrod, I wasn't aware of the bend test.  I'll look that one up.

@heyer5 I typically use baby back ribs just because they're smaller and easier to work on my smoker.  And I know it penalizes you in competition cooking, but I want the rib bone to come out when I go to pick it up.  Well, not fall apart before I can get it to my mouth, but close.
 
Just leave it in the foil longer, that's what makes them tender and make sure you put liquid in the foil too. I use about 1/4 cu of dark beer.
 
What everyone else said plus I would not baste the ribs; you are probably losing heat every time you open it to baste and you are actaully smoking at a lower temperature due to this regular heat loss.  Add a little liquid when you foil and I dont believe you will even notice that you did not baste the ribs. 
 
Most folks use 2-2-1 for baby backs.  Put 2-2-1 in the handy dandy search tool up top.

Once ribs go in my smoker the top does not come off til its time to foil.

I use apple juice in the foil...Dont know how much I just pour some in and wrap.

What do you use to check the temp?? Sounds like you might be running a little hotter than you think!

  Craig
 
Last edited:
Nuf said.I'll be quiet
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Just leave it in the foil longer, that's what makes them tender and make sure you put liquid in the foil too. I use about 1/4 cu of dark beer.
 That would be what I would do, but I have to admit I am surprised. As others have said Babybacks don't usually do a 3-2-1 but more like a 2-2-1.  3-2-1 is more for spares.
 
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Thanks everyone, I've been relying on the gauge on the pit itself.  Sounds like it is time to invest in a digital thermometer to ensure I am at the right temperature.  Thanks for all the input, I'll update with the next batch (hopefully next weekend).

Paul
 
Thanks everyone, I've been relying on the gauge on the pit itself.  Sounds like it is time to invest in a digital thermometer to ensure I am at the right temperature.  Thanks for all the input, I'll update with the next batch (hopefully next weekend).

Paul
Now don't expect a digital thermometer to work too well with ribs. Especially Babybacks. Hard to get a good ready between the bones. If you temp gauge is off in the smoker, you might want to pick up an oven temp gauge at walmart. They'll hang right on your grate rack or sit on it. Replacement gauges for the smoker can be found at Lowes or Home Depot.
 
I just use 2 of those lay on the grill oven therms, and have 2 aftermarket therms i drilled into the lid at grate level.  the grate level therms give me peace of mind, and the lay on the grill oven therms verify it after 2 to 3 hours when i go to mop something or foil it.  instant read for meat temp checking.  using ebay, i got all 5 for less than 30 bucks, and it gives me a real great feel for how the heat is flowing inside my smoker (char griller smokin' pro with sfb).  before the therms, i was getting tough ribs, and it was definitely due to too low of a heat (3-2-1 at 190 aint going to produce edible ribs.  technically they will not be raw, but they aint nothing to brag about).  Actually, before I got the aftermarket therms, i was grilling 3-2-1-1-1 and the dang things were still tough as nails!  lol.  Stuck them in the oven (for shame) at 250 for 2 hours, and they came back, but it should not have taken that long, nor should i have needed the oven for ribs.  Good luck! 
 
 That would be what I would do, but I have to admit I am surprised. As others have said Babybacks don't usually do a 3-2-1 but more like a 2-2-1.  3-2-1 is more for spares.


Lately the babybacks we have been getting have been thicker than most spares. I have been doing them 3-2 & finishing with the 1 on a 350 degree grill. Here's a look at how meaty they are.

1fd729af_July4thribsABTs8.jpg
 
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