3-2-1 ribs turned out a tad chewy

Discussion in 'Pork' started by moist, Jan 30, 2015.

  1. moist

    moist Fire Starter

    I cooked up some St. Louis spare ribs today. Threw a rub on me last night after I removed the membrane, smoked me for 3 hours in my wsm, then foiled them with some brown sugar, honey, and some butter along with some apple juice in the bottom. Foiled them for 2 hours. Then I took them out of the foil, and cooked me for another hour ad half (potatoes were taking a bit longer than expected), with some homemade sauce. The flavour was amazing, the actual meat was real tender. However there was a thick band of connective tissue running through the middle of the meat that was really chewy. Was this just the ribs themselves? I couldn't see 6.5 hours at 225-235 not being enough time. Too much time maybe?
  2. mjeffcoat

    mjeffcoat Fire Starter

    Did you trim them up prior to cooking or did you just put them in like they came?
  3. moist

    moist Fire Starter

    They came trimmed.
  4. moist

    moist Fire Starter

    The chewy band was in the middle of the meat. There was good meat on the top, good meat on the bottom, then a thick chewy band right down the middle attached to each bone
  5. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Without photos it is difficult to say exactly however it was possibly the layer of cartilage that runs along the length of  the ribs

    Did your rack of ribs look similar to this?

    If so, if you bend the ribs just beyond where the membrane ends you will feel the point where the rib bones connect to cartilage. Get a sharp knife and cut along the joint line.

    Yow will end up with just rib bones on one side and the cartilage with meat on the other.

    Don't throw away the bit that you have cut off - cook it alongside the ribs in exactly the same way, Once cooked you will find that there are layers of meat either side of the cartilage that are easy to take off and eaten separately or used to flavour other dishes.
  6. moist

    moist Fire Starter

    My ribs came pre trimmed. I think it was cartilage though, it was way too hard to be fat. It ran literally throughout the whole rack around the middle of bones. Never had it before. We have two more racks, I'm gonna try to cook them a bit longer and see
  7. Posting some pics would help

  8. timberjet

    timberjet Master of the Pit

    It sounds like a bad trim job. Could have just been a weird hog too. You never know if the meat cutter had a liquid lunch that day or not.

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