Whole Spare ribs

[leostar]

So I recently cooked a whole spare ribs with the rib tips on. I've done the toothpick test and the meat around the ribs came out tender, but the meat along the rib tips seems still hard.

Eventually I had to sop the cooking and take it out of the smoker, because the meat around the ribs will fall out of the bone if I continue cooking. But still, the ribs tips seems tough. Anyone experienced this before?

Also, (for a different scenario) when it comes to temperature, the meat gets tender around 190°F to 205°F (correct me if I'm
wrong). If I continue to cook beyond these meat temperatures, will the meat become tough? If so, do you guys know what temp so I can monitor it next time?

Thanks all!

[RonB]

Next time, cut the tips off, (or buy St Louis), and cook them along with the ribs. That way you can pull the ribs or the tips when you want. Here is how to tell when they are ready:

https://amazingribs.com/tested-recipes/pork-ribs-recipes/are-my-ribs-ready-yet

If you cook too long, they will dry out.

[FireMan]

Ditto! Cut the tips off & do em with.

[Rod]

If you read the link RonB posted, just be careful with the bend test on thick baby backs. Those tend to not "crack" and you'll over cook them if trying to achieve a successful bend test. I go by probe tenderness checks and when the meat pulls back from the bone about a 1/4-1/2".

Also check this method out. I've done it a few times (including yesterday) and it is a game changer. I've done it with STL and BBs with great success.

[BriggsBBQ]

I was just about to say the same thing about the bend test on the thicker baby backs.