so I tried pork ribs st Louis cut. using the last meal rib recipe, they tasted fine but were a little on the well lets just say they did not fall off the bone. I cooked them in my PK 360 and my weber kettle with a slow and sear the temp on both of them was between 220 and 245 for 4 hours ( it rained and dropped my grill temp) but not for long only 20 min or so. I did the bend test and they cracked a little ,then I temped them and pulled them at 165 to finish on my hot grill. I had a water in the slow and sear and in a tray on the PK. funny part is when I was eating them I got a clean bone from each rib but my wife and daughter left meat on the bones and complained that it were to chewy. any advise would be much appreciated.
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need some help with my ribs
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Club Member
- Feb 2017
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I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
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- Jan 2016
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I think Nate is right, may have been a little under done. For my guest that want "Fall of the Bone" I wrap in foil in the middle of the cook with a little liquid for 45min or so.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Cooking to any temp is problematic. Every hunk o' meat is different, so you need to cook until it's done. The bend test works, but is a bit subjective. A probe going in like a knife in soft butter will get you "fall off the bone". A rib bone that twists easily will also mean the same thing. Pulling a bit before either of these points should get you to tender, but not fall off the bone. It does take a bit of practice to be able to get the results you want every time.
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
As others have stated, tough ribs are undercooked ribs most likely. Try the bend test and also observe whether the meat pulls back from the ends of the rib bones.
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Definitely agree with the undercooked assessments, but also agree with SMOG MAN about foiling with some liquid (like squeeze butter or apple juice). Another option could be foiling/wrapping and holding in a cambro after pulling the ribs off the cooker. Just be careful with foiling/wrapping on the cooker because overcooking can happen pretty quickly.
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I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
The good part is I get to try again and again and again. While the did not melt off the bone they were tasty at least.
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Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
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If you have a Thermapen, you can get a pretty accurate temp on the rib meat. Probe right in the middle of the meat, as far from the bones as possible. I like mine at about 185 to 190 F. Bones can effect the reading, so only use the very tip of the Thermapen. Once you get used to what the ribs looks like at you desired temp then you won't have to take readings any more.
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I do 3-2-1 method @ 225 F for spares and St. Louis. They always come out great. Not quite falling off the bone.
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As a visual test, you should see more bone exposed at the ends and if you pull on the short ones, they should come out with an easy pull. Internal temps aren't always a good representation of whether the sinew has broken down. Too much longer than that point and you'll have trouble pulling them off the grill in one piece. The finish in the foil (crutch) helps but will soften any crust you've developed.
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