So I'm still deciding what smoker to get, for now I have a charcoal grill about 2'ish x 4'ish grill area that I have used for smoking. Anyway, I wanted to start getting used to smoking again so I decided to smoke some ribs couple of days ago (I threw a whole chicken in there while I was at it). Charcoal to one side, added wood chips regularly, water pan in there, used Jeff's rub (awesome), baby back ribs used 2-2-1, spare ribs used 3-2-1, sprayed OJ on them every hour.
The chicken came out pretty good. The ribs came out a little dry and not very tender, the middle came out better but none of it was falling off the bone. Temp stayed around 210*, I know it should 225* but it wouldn't stay up that high constantly. So the question is can I throw them in the oven at 225* and cook them further to get them more tender or will that make them worse? If so how much longer? They have good smoke flavor. Thanks for any help.
The chicken came out pretty good. The ribs came out a little dry and not very tender, the middle came out better but none of it was falling off the bone. Temp stayed around 210*, I know it should 225* but it wouldn't stay up that high constantly. So the question is can I throw them in the oven at 225* and cook them further to get them more tender or will that make them worse? If so how much longer? They have good smoke flavor. Thanks for any help.