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  • #1

    Ribs too tender

    I have a question on ribs on my pellet smoker. I'm getting ready for a local bbq contest and want to get them dialed in. This is a charity event, and we'll be feeding folks as well as the friendly competition.

    I tried the 3-2-1 method, and the flavor was great, but too tender. I couldn't even cut the ribs apart without having the bones come off the meat.

    Next time I didn't foil them, and was a little better, but still had a tough time cutting them and keeping the rib meat on the bone. This cook was about 5 1/2 hours at 250 or so.

    Am I just cooking them too long? Should I wait to cut them when they come off the smoker?

    Thanks!
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  • #2
    How thick were the ribs? I stopped foiling mine as well, and depending on the thickness of them, they are gonna cook at different times. Usually, around 5 hours.

    Use the bend test. Pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface. A small crack means you need a little more time. It should be close to breaking when you lift the slab.


    Drinks well with others



    ~ P4 ~

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    • #3
      Yep comp ribs that is way too long cooking.. not a big fan of "comp" ribs. I do like the meat to be more you have done.. fall off the bone.. but that is not what is wanted for comps from what I read.. dial back you time and you will be fine.. I think they do around 2-1-1...with your temps... good luck!!
      Brian

      Certified Sausage & Pepper Head
      Yoder YS640
      Weber Genesis
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      • #4
        Originally posted by barkonbutts View Post
        Yep comp ribs that is way too long cooking.. not a big fan of "comp" ribs. I do like the meat to be more you have done.. fall off the bone.. but that is not what is wanted for comps from what I read.. dial back you time and you will be fine.. I think they do around 2-1-1...with your temps... good luck!!
        That's true, but I've been finding out doing backyard comps is its better to have a slightly fall off the bone over a rib with a slight tug. If its trained judges I'd go for the slight tug but if its judges pulled off the street go more for the fall off the bone.

        Hawgheaven gave some great advice.
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        • #5
          "Should I wait to cut them when they come off the smoker?"


          I do,,, absolutely...
          onto cooking sheet,,, foil over,,, couple towels over...
          15-20 min...
          may tighten up some for ya...

          HELL of a lot easier handle and cut...
          ~All that is gold does not glitter ~ Not all those that wander are lost~
          ~20" Yoder "Swiss Army Knife" Stick Burner~

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          • #6
            Sounds like all good advice...

            Yes even ribs need to rest before cutting...I don't cover them but just let them rest open on a pan before the knife...
            Craig
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            • #7
              I found out the same as others on my first rib comp this year. I made my ribs comp style, with some tug. The judges off the street gave me 7's on tenderness cause of it. They were all looking for fall off the bone. I did 3-1.5-.45 and 15 minutes rest before placing in the box, but I still got 3rd in my first comp

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