Tough Spare Ribs

Sounds like you are doing it correctly. I prepare the same way, except rub the ribs with mustard, than apply the rub.
I usually put the ribs on the middle rack, and if I have additional ribs I put them on the top rack. Suggest that perhaps check the ribs at about 5 - 5/12 hours, or try thr ribs on the top rack.

Thanks Dave0320,
I meant to mention that I also apply mustard prior placing the ribs in the cooker, or should the mustard be added at the sane time as the rub and refrigerated.

First I apply the mustard, than I put the rub on. The purpose of the mustard is so the rub will stay on better. I than wrap in saran wrap, and refrigerate over night.

RDB, that toughness thing is a subjective call. But.....it sounds from here like those ribs got over cooked. Is that possible? Sound like that thick section cooked so long it dried out, turned to leather and cracked. Although...if so, then the thinnest parts should have been charcoal.

Hope that's not too wild a guess. If true, then your timing can be adjusted and/or this foil wrap business might be used to keep moisture trapped around the meat.

Even in a St.Louis cut,all the ribs are not equal.

The thickest rib ,or two, on the thick end sometimes don't cook right with the rest of the slab.

Sometimes previously frozen ribs have more trouble getting tender at the thick parts.

The injected ribs from several companies may do the same.[Smithfield comes to mind]

I'm not much for mustard on ribs,as I've never had trouble with the rub staying on after a few minutes setting.

Ribs don't need heavy rub,as they don't have too much meat.

They are easy to over season.

The saltwater injected ribs,can over "cure" with a salty rub over night.

I'd try them meat side down for three hours,flip and spray well with some apple juice.

Depending on your assessment,check in about 75 mins and flip again -if needed-and apple juice.


Test the slab for doneness.

Base your pull time on 11 good ribs rather than 2.

Go back in for another 45-50 mins at 250� and check.

See how this works a couple times.

If they still don't suit,we can talk about some foiling techniques.

These are just thoughts and hope they work a little.

RDB,
You did them exactly like I do them and have never run into that problem. Mine always takes 6 hours at 225.

I will say this though, I started using the rib hooks from Cookshack and they come out even better because they get even heat all the way around. I also use a temp probe (virtually on everyting I smoke)and bring them to 190 degrees.

I have a Smokette, so I can only use max., 6 rib hooks at a time. That's 3 racks of ribs, each cut in half to fit in the smoker. Most of the time I only use 4 and do 2 racks of ribs.

Before I bought the hooks, I'd lie them flat on the racks and found they don't smoke evenly, although they still came out pretty good.

Hope this is of some help to you.

SmoKen

Ken,
I was not aware rib hooks worked in a smokette. Are they from Cookshack? How do they attach? How many do I need? What is the max I can put in my smokette?
I will be very interested in your reply. Info on this forum has always been great!

Ken,
I also have a polder, and do spares, bb,and never do country style. Where do you insert the probe, without hitting the bone?

Dave, See " Archived Topics" "Hooked on Ribs" thread. The rib hooks do work in the smokette. There are a few pictures for your viewing enjoyment.

RDB,

Was the outside "dry" like a desert or was the meat tough to chew? Did they fall off the bone?

If not, they might actually need a little more time cooking. Tough to me is usually one of those two things.

Man, I still wish they invented taste-o-internet so we could all try each others Q.

Smokin'

Bombero,
Thanks for the advise. I will order the rib hooks from c/s today!
So I understand it correctly, you hang these from the upper rack. How amny can you do at one time in a smoakett

Thanks for all the good advice, but to answer Smokin�s question the area of the rib at the thickest part is dry like the desert on the outside and a little tougher on the inside compared to other parts of the rib. I get the same results every time, but then again I cook them the same every time.

I will report my results after tryng some of the suggestions.

Dave, You do need to set the rack as high as possible to hang the ribs. As to how many you can get into a smokette....get creative. I do know you will have to shorten the rack of ribs as you do not want it touching your wood box. Good luck and enjoy.