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Why did my spare-ribs turn out tough?
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Why did my spare-ribs turn out tough?
Stan,
That helped a bunch. Did just like you said, without the apple juice
since I don't have any though. They are 100% better. The fat just
hadn't broken down enough in them I guess. Anyway, thanks. I've got a
bunch of good ribs now.
Stan Marks wrote:
> In article . com>,
>
wrote:
>
> > I made a bunch of spare-ribs yesterday (10 pounds). I put a brown
> > sugar/salt rub on them and smoked them in my weber. I put all the
> > coals off to one side, with a drip pan under the other side, and put
> > them all in a rib rack over the drip pan. Put soaked chips on the
> > coals. and put the lid on. After an hour, the coals were still burning
> > pretty good so I put more chips on and put the lid on for another hour
> > or so. Took them off and ate. They were good I guess but really
> > tough. Any ideas as to why this happened? Did I not cook them long
> > enough? or too long maybe?
> >
> > I made ribs a few months ago and they were perfect. The only thing I
> > can think I did different was I was only making one small rack that
> > time.
>
> Spareribs typically need 5-6 hours at +/- 250 degrees to tenderize. Two
> hours ain't nearly 'nuff!
>
> If I were you, I would wrap those ribs up in some foil with a little
> apple juice inside and put 'em in a 250-degree oven for a few hours to
> finish cooking. Might not be the best way to cook ribs, but it'll beat
> having to gnaw on 'em or throw 'em out!
>
> --
> Stan Marks
>
> A waist is a terrible thing to mind.
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