FoodBanter.com - View Single Post - Why did my spare-ribs turn out tough?

Stan Marks

In article . com>,
wrote:

> 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.

Pleased to be of service!

Stan
>
> 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.
>

--
Stan Marks

A waist is a terrible thing to mind.