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Did you get your ribs from a butcher shop? Most butcher shops don’t “skin” their ribs unless you ask them. It’s a thin membrane that if not pulled off before cooking will give you the results you mentioned. | |||
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| Knowing a thing or two about a thing or two  |
Get you one of theses flip it over and put ribs in it so you don't have to worry about flipping the ribs. https://smile.amazon.com/Norpr...k%2Caps%2C468&sr=8-6 Did you actually use spare/ st. Louise ribs? Baby back will dry out on you quick, spare ribs are more forgiving. If you don't have an indirect setup for it you need it to do what you want to do. something like this https://smile.amazon.com/Hongs...TG9nQ2xpY2s9dHJ1ZQ== You do need to verify that your thermometer on lid is correct. I've been cooking/smoking on my same BGE for 15 years, when I do ribs or pork i light it, put indirect setup in place and put the meat on. but as soon as temp on lid gets near 200 I close both top and bottom air flow so just a crack 1/8" or so and let it ride. The temp will creep up on ya, there are times I may need open a little more. Normally settles at about 225 until I open. Which is 3 hours later. Stay out of it. after your 3 hours open check for meat retraction and pull on a bone. If it needs more time let it go for another hour and check until your happy. The more you go in and out of it the temp will get hotter and hotter. I don't lather my ribs with sauce but when I do takes 20 minutes or so. I have found the 3-4 hours to be the sweet spot for them. To my liking anyway. I like a little tug to get meat off of bones. Hray P226 NSWG P220 W. German P239 SAS gen2 P6 1980 W. German P228 Nickel P365XL M400 SRP | |||
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quarter MOA visionary |
What internal (rib) temp when you pulled them? | |||
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Drill Here, Drill Now |
Several ideas: Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Equal Opportunity Mocker |
Taylor Meat Thermometer... stupid simple and cheap:  ________________________________________________ "You cannot legislate the poor into freedom by legislating the wealthy out of freedom. What one person receives without working for, another person must work for without receiving." -Dr. Adrian Rogers | |||
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Member |
I also have a Classic Joe and have cooked more ribs in it than I can even estimate. I’m not a huge fan of pork ribs, but the wife and kids are so it’s happened several times in the 6-7 years I’ve owned the grill. The 3-2-1 method is the way to go, and 250°is way to hot on that grill. These things are very well insulated, there’s no reason to have the temp that high, at least to begin with. Next time you do them, try this. Get the Joe going and level it off around 200-210°, make sure the deflectors are under them. Main meat side up, 3 hours, do not flip. At 3 hours, pull and wrap. Some people use foil, others use butcher paper. I use paper because everyone on my side of things like a bit of a bark. Butcher paper will vent some moisture, foil keep it all in and you’ll likely lose bark. After the ribs are wrapped, put back on the grill meat side down. You don’t need to use an oven with a grill like this. Joe, Egg, other variations. Again, they hold temp very well as long as you maintain the fuel source. Leave the ribs meat side down for 2 hours. After the 2 hour wrap, flip the ribs to meat side up. Open the foil/paper and kick the heat to 260-270°. Do not add sauce or anything with sugar. Yet, do that with 15-20 minutes left in the cook. Let them go for 40-45 minutes at that temp, remove and rest in an open cooler or an oven for about an hour. If you add sauce, or anything with molasses or an fair amount of sugar, there’s a good chance you’ll caramelize them. That can dry them out or make them seem dried/overcooked. Give it a shot. ___________________________ Not giving a damn since...whenever... | |||
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Serenity now! |
Thanks for the detailed write-up. I'll have to give that a shot. Ladies and gentlemen, take my advice - pull down your pants and slide on the ice. ʘ ͜ʖ ʘ | |||
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Raptorman |
First things first, did you have the indirect heat plate in? You can't smoke directly over coals. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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| Member |
I also have a KJ classic. I smoked Costco ribs on Saturday and yesterday. Check out “smoking dad BBQ on YouTube. I think he is great, and learned a lot. He believes smoking at a little higher temp renders the fat better. He also recommends setting up a double heat deflector as a single can heat up too much over time. Burn the bottom. Don’t give up, BBQ is a passion, and I believe we all have a flop from time to time. For me brisket is difficult to perfect. Flopped several. Yesterday I ran my Joe between 270 and 300. Ribs meat side down for an hour, bones down for an hour, and wrapped with honey, butter, a little sweet baby rays, seasoning for about 45 minutes. Then unwrapped for another 15-20 minutes. This method works the best for me. Remember dome temp and grate temp are not the same, and it’s easy to calibrate the Joe temperature gauge. P226 9mm CT Springfield custom 1911 hardball Glock 21 Les Baer Special Tactical AR-15 | |||
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| Conservative in Nor Cal constantly swimming up stream  |
I smoked ribs yesterday and used the 3-2-1 method. For me I now go 3 hours @ 180. Then 2 hours wrapped in foil with brown sugar butter and apple juice @ 220. Then the last 30-60 minutes back down to 180 with bbq sauce and spritzing with more apple juice . I have found that about 30-40 minutes at the end works better for juicer ribs. I have a pellet smoker with digital temp control.   cool restaurants in wilmington nc  best dinner wilmington nc----------------------------------- Get your guns b4 the Dems take them away Sig P-229 Sig P-220 Combat | |||
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McNoob |
In my experience grate temp vs what most built in temp gauges read can be wildly different. Everyone has a bad cook from time to time, consider it a lesson learned. "We've done four already, but now we're steady..." | |||
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Member |
You can and should periodically take your thermometer out of the dome and test it in a pot of boiling water. They're adjustable and it's possible yours is off a bit. | |||
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Joie de vivre |
Exactly what I was going to say, grill thermometers can be way off, I would calibrate the one on the grill or get a stand alone model that you can trust. | |||
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Member |
To make great ribs, You gotta make a lot of shitty ribs first. Keep at itThis message has been edited. Last edited by: sigmoid, ________,_____________________________ Guns don't kill people - Alec Baldwin kills people. He's never been a straight shooter. | |||
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| Member |
I was going to suggest smoking one rack at a time until you perfect them the way you like them. Don’t forget to try beef short ribs sometime. Might be my favorite P226 9mm CT Springfield custom 1911 hardball Glock 21 Les Baer Special Tactical AR-15 | |||
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| Member |
3-2-1 method at 200F is the way to go…..Perfect ribs every time….. | |||
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My dog crosses the line |
I smoke ribs at 250 for 3 hours, sauce and wrap in foil for another two hours. Works every time. | |||
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thin skin can't win |
You've had a lot of good suggestions along with a lot of questions that could help lead you to better results. Many you've not answered that could lead you there more quickly. Biggest mistake many make is starting with baby backs, which in most cases have a window of perfection measured in minutes. Tricky. I'll add to call for an internal probe to monitor temp of meat. Without that you are blind, and if inexperienced won't be able to judge doneness well. Time is a guide, not the answer. I'll also recommend instead of wrapping in foil consider Kraft or peach paper if you want to have better bark as opposed to a braised finish you get in foil. I've seen no discussion of heat source, so unclear if you are using wood, lump charcoal, Match Light or what. This makes a big difference as well. I had a mentor emphasize to me to think of wood as an ingredient rather than just a heat source. Started blending in lump with wood in long cooks on large offset after that with good results and do the same on BGE for smaller cooks. Lastly this, at volume:
You only have integrity once. - imprezaguy02 | |||
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| quarter MOA visionary |
I think this ^^ is the culprit. The Texas Crutch works very well. Also use a probe throughout the cook. | |||
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| Get my pies outta the oven!  |
Uhhhh...no I made one batch of ribs that were a little blackened and overdone and after that they were great because I figured it out pretty fast. Been doing ribs for going on 15 years now. Disclaimer: I *was* a professional chef in an earlier life | |||
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