ribs always seem to be tough, not tender

Welcome to the forum.

While I'm not a "fallin off the bone" rib fan, I do enjoy tender ribs...a bite that comes away clean from the bone with no tugging.

Loin backs are a bit more forgiving vs SL Spares so let's start with those. Look for LB's in the 2.5-2.75# range. Season with rub no more than 2 hrs. prior to smoking. More than that and the salt will draw juices and contribute to toughness.

I prefer cooking ribs (any and all) at 275. Once they've been smoking for an hour, give them a spritz of apple juice every 30 minutes. If you prefer dry ribs, re-season at the 2 hr mark. At 275 the ribs will be done in the 3.5-4 hr range. The way to check them is the infamous toothpick test. Insert a toothpick between the bones in the center of the meat and the center of the rack. If it slides in and out with very little resistance, they're done. At this point you can glaze them with sauce if you wish.

Wrap the rack(s) tightly with foil and keep them in a warm spot for 30 minutes. This allows the juices to settle.

Follow those steps and I'll guarantee you'll never eat dry ribs again.

We have many fine rib cooks here who will probably offer a few other tips for you. Best of luck.

thanks Maxque, I said it right. The meat should pull clean way w/o tugging. Better said than falling off the bone. You taught me something already. The dry-rub I use has picking salt. I rub the ribs 24hrs before smoking, so I'm assuming that is drawing juices out.

Maxque, I meant "you said it right"

Another question: I use a rib rack which holds them vertical. Rib101 states to place them flat
with meat-side down for 1st couple of hrs and flip when testing. Flat or vertical ?

Here's my method for tender juicy ribs.(I always smoke Baby Backs.)
Apply rub generously front,back,sides,and ends. and smoke at 225* for 3 hours with 3-4 oz of applewood.
Remove after 3 hours, liberally spray both sides with apple juice, wrap in foil and return to 225* smoker.
Smoke for an additional 1 hour 45 mins.
Remove from smoker, unwrap ribs and stand back.
Watch ribs vanish.

Welcome to the forum, Ed. You're really going to like this place.CS folks are the most friendly helpful folks you'll ever meet.

Also, I cook them flat, curve side up so that the juice/grease doesn't drip all over.

quote:

Flat or vertical ?

Either way is fine.

I don't know if you're drawing the juices out, as much as you're dry curing the outside of your ribs...but it is safe to say both things are happening. As MaxQue said, a couple hours of rub time is enough.

I like to cook my BB's at 250*, but 275* would not be a problem. I feel that the little lower temp gives the chance for the ribs to break down the fat. It could be just me, but it seems that the ribs I'm getting this year has more fat content to them, oh well!

There is no need to use foil to cook ribs in these CS's , unless you want to layer in some extra flavors.

i prefer st louis ribs, usually around 3 lb slabs after trimming per smokin's 101. trim the membrane, rub about and hour prior. smoke at 230 in my 025 with 3 ounces of either apple cherry or hickory. I check them at about 3 and 1/2 hours with the toothpick and check to see if the meat is pulling up on the bones. If not tender i usually give it another 1/2 or so. I have never foiled and i can honestly say the ribs are always tender. Weigh the slabs, take good notes and it's done when it's done.... Now where have I heard that before??????????

quote:

There is no need to use foil to cook ribs in these CS's , unless you want to layer in some extra flavors.

My reference to foiling was more of an FTC holding method vs cooking technique. I equate it to "resting" the ribs, as you would with a brisket.