Question about ribs.



Here in the Netherlands, we only got one name for ribs. Spareribs. The only
thing you know for sure is that it comes for a pig. Last week, I smoked some
ribs for the second time. I think I got 2 kinds. One type, the bones where
long, and flat, the other type, the bones where short, and curved. There was
not to much meat on the bones itself (just enough so the bones would not
fall of ;-) ). I gave the ribs a dry rub, and smoked them for about 2 1/2
hours at 250 F.

The short curved ones came out good. You could take the bones apart with
your fingers. The meat was done and not dry. The long flat ones came out dry
and tough. Can anyone tell me what happened? It happened to the first time I
made ribs, so this time I made sure that I treated the meat the same
especially when it comes to temperature in the smoker.

Oh before I forget, I moped with olive oil and vinegar.



I hope you can help me out



Adriaan