Tough BB Ribs Help

Roger,
Were these ribs already cooked?
Papa Shaka

Papa Shaka,

No they are uncooked, frozen, and have the membrane pulled.

Roger

Roger,
How did you cook them?

Roger - Being a hog farmer I figure you know your stuff when it comes to cuts of meat. What you are talkig about sounds like what was once described to me as "Danish ribs." We had them on sale at our local Kroger store. I asked the forum what they were and I believe it was Tom who said " If you add enough sauce to parboil them,and do it long enough,it will taste like a lumpy version of your sauce ." Here's a link to that thread.

Hope you figure it all out!

Fred,

Actually Paul is doing the cooking this summer. He turned 21 on Sat and isn't out of bed yet this Mon am.

He cooked them the way Eddy's class showed us; Rubbed and into the FE @250F for 2 1/2 hrs-3 hrs.

We ordered these in, sight unseen from a local distributor, who supplies many ribs for our local Ribfest. I'm not sure they use these ribs.

Paul has switched to IBP ribs. He was proud to be using the same ribs Fred does.

We've got a bunch of frozen pineapple concentrate and would like to incorporate that into a marinate.

Roger

First thought would be to bag them, but bagging a couple of cases of ribs is a pain. If you go that way mix your pineapple with Dr Pepper and put about 6 oz in each bag. Try some @ 250 but go longer, more like 5 to6 hours until they are really flexible. Tell Paul meat side up until the rub sets (an hour or two) then flip then for the rest of the time. Hope this helps.

Hey Roger,

Tell Paul to bring Bobby with to help. He will spill enough booze on them prepping them to act as a marinade. Also, you could try the $0.99 margaritas from Ponca City as a marinade. Remember those Fred & Papashaka?

Craig

This works for me. rub down with a good italian dressing. Foil and cook (no smoke) for 3 1/2 hours. Take packages out of oven and pour the juice off each rib. Refrigerate until cool. glaze with sauce and smoke for 2 hours. Lot of work but works every time. Yield is a jucy and tender rib with good smoke flavor. If not using right away wrap each rack individually in cellophane to hold in moisture. Microwave ribs wrapped in cellophane to get a really moist rib. hawsfli

roger,
i know this one breaks all the rules but it did move my rib score up to 8th place at the callahan contest. following is how i did them;
1- demembrane and hit with your rub
2- on my fec i used smoke setting so my temps were from 145-160f.
3- i smoked them for 4 hours
4- before wrapping in film and foil i hit the ribs with both honey and maple syrup and then really sealed them up tight.
5- i put them into the refrigerator overnite
6- took the packages out of the reefer and put in the fec which was now running at 250 and cooked for around 2 hours before opening and holding them out of the fec.
7- this is where it gets nuts. at 11 am i put them back in with an fec temp of 400 and dropping and left them just long enough to bark.
hope this helps some
jack
ps. all the ins and outs are because we have only one fec to use in competition and ribs follow chicken. but it works so well that now i am doing it every weekend comp or not.
pps. i had 3 sets of really bad baby backs and the above times turned out to be the best. i knew they were tuff because of the previous weekend tryout but to be honest i just didnt have enough money to go out and buy more before the contest so i came up with this