Pork back ribs: what did I do wrong - BBQ Central

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Old 07-14-2013, 08:13 PM   #1
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Pork back ribs: what did I do wrong

I just tried to BBQ some pork back ribs with my gas BBQ. I also used some apple wood chips for some smoke flavour. I soaked the ribs in apple juice for about 4 hours and then lit one of the burners to bring the BBQ to about 250 degrees F. I put the ribs over the unlit burners and cooked at this low temp for about 3 hours ( squirting apple juice on the ribs every 30 minutes). After 3 hours, I basted the ribs with margarine and let it cook/smoke for about another 30 minutes. I then basted honey on it and left for another 30 minutes - at the end I put BBQ sauce on it and left it for about 40 minutes. The ribs tasted good but were tough (not falling off the bone as the recipe said they should have. Any advice on where I went wring?
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Old 07-14-2013, 09:00 PM   #2
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Without seeing them you probably over or under cooked them. Foiling while not necessary will also help with tender ribs. Cook your ribs by feel not time also. Take a toothpick, temp probe, or skewer and poke your ribs between the bones. If it goes in with little to no resistance your ribs are done.
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Old 07-14-2013, 09:47 PM   #3
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Foiling them is recommended, 3 hours on the heat then 2 foiled on the heat then 1 resting. Back on the grill/smoker to be finished with sauce. I'm sure there will be other members who know of this method. There was another recent thread where this technique was brought up.
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Old 07-14-2013, 10:52 PM   #4
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Yes welcome to The Forum. I do my ribs using D's method 3, 2, 1 and what V said is the best way to check that they are done, when a toothpick slides through like a hot knife through butter they are done.
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Old 07-15-2013, 03:14 PM   #5
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Looks like your getting some good advice here. Would skip the soaking and spraying. Only possible application for apple juice as it pertains to ribs is mix about a cup with 3 heaping Tablespoons of brown sugar as the moistening liquid when and if they get wrapped in the typical 3-2-1 strategy. That be per rack. Soaking and squirting with cold apple juice slows down or stops the cooking..washes of the spices and bark..lets your heat out from fanning the lid and all kinds of bad stuff like that.
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Old 07-24-2013, 11:35 AM   #6
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I have always spritzed my ribs, and nothing has ever come off them V. I guess it really does very with the pressure you use when spritzing. I normally mist over the top of them. But yes I agree with all the rest, it is a vast knowledge base for the beginner.
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Old 07-30-2013, 07:16 PM   #7
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Foil them next time, skip all the spritzing and crap. 3-2-1
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Old 08-01-2013, 04:02 PM   #8
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At the risk of looking like an ass, throwing in my 2 cents on my third post, it sounds like they were undercooked. What temp were they at the end? I cook mine to 195* or so, but I can't even figure out how to post pics here, so....grain of salt and all that.
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Old 08-01-2013, 05:10 PM   #9
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No temp on ribs. They should bend but not break when you pick them up in the middle.
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Old 08-01-2013, 06:32 PM   #10
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I respectfully disagree.
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