My Spare Ribs are too Soft!!!

WSMFanatic · Joined: 28 Sep 2010 Posts: 7

Hello All,
Yesterday I smoked two racks of St. Louis cut spare ribs. Throughout the cook I was able to maintain a temperature range of 225 to 250 for exactly 5 hours. I was pretty pumped about this, and was thrilled with what looked to be my best smoke yet. The outside texture of the ribs was perfect, however, the meat directly under the bark seemed very soft and almost mushy. My wife loved them and I have to admit they had a good flavor, but I couldn't get over the texture. I like my ribs to be a bit more tough, but still able to come off the bone cleanly. Are there any techniques that might help me to achieve a texture more to my likeing? (Differnet temp range, more or less time, etc) Any ideas would be much appreciated. Thanks.[/quote]

SoEzzy · Posted: Sep 28 2010 Post subject:

Did you cut them yourself or did you buy them cut?

If you bought them cut, my first thought is that they were enhanced ribs with a 12 - 18% salt solution, (WalMart ribs are a prime example of enhanced ribs, Danish ribs are often enhanced too).

If you cut them your self, how long did you leave the rub on them, what rub did you use, and is salt the major ingredient?
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Hell Fire Grill · Posted: Sep 28 2010 Post subject:

Sounds like you overcooked them.

Did you foil them?

Were you going by the gauge in the lid of your WSM or by a oven themo on the grate? I imagine the thermo on the WSM is a little off.

WSMFanatic · Joined: 28 Sep 2010 Posts: 7

I bought them from BJ Wholesale. They weren't enhanced as far as I could tell. (Nothing about added water, salt, etc) I cut them myself and put a rub I got from Red Hot and Blue (local BBQ restaurant) about an hour before the cook. I'm not sure how much salt was in the rub, I'd have to go back and check.

tacklebox · Posted: Sep 28 2010 Post subject:

+1 on what SoEzzy said, plus

Did you foil while cooking, if so, how long?
Did you brine the ribs?
Did you let them rest in foil after cooking?

I have done all of these in the past, and had bad texture results.
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WSMFanatic · Joined: 28 Sep 2010 Posts: 7

I didn't foil them, last time I tried that my ribs fell apart. Never again. I was also using the thermometer on the top of the WSM. Should I be using a grate themometer instead. I've had my doubts about the accuracy of the one put on the WSM.

bigdaddy7270 · Newbie Joined: 03 Jan 2010 Posts: 83

You live in Richmond?
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DJW · Posted: Sep 28 2010 Post subject: Just my opinion....

Once i learned that just because my meat has been in the smoker for a certain time at a certain temp DOES NOT mean it's done or done the way I like it....THAT'S when I started "feelin" for doneness...with ribs....look for Their "bend".....with sliceable meats,I feel for resistance,for P.P...same thing

I think the best way to learn this is practice,pay attention,practice,pay attention....figuring out that this ain't an automatic sport improved my Q 100%....nowadays,my food doesn't taste anything like it used to,its great.
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WSMFanatic · Joined: 28 Sep 2010 Posts: 7

I agree, w/ time I'll have this down. Thanks.

tacklebox · Posted: Sep 28 2010 Post subject:

Since you are cooking on a WSM, try this site out. A great wealth of info only (for the most part) for cooking on WSM's.

VWBB
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Kronk · Posted: Sep 29 2010 Post subject:

Overcooking, too much moisture in your cooker or overaged meat....
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tacklebox · Posted: Sep 29 2010 Post subject:

Pit Boss · Posted: Sep 29 2010 Post subject:

Def. overcooked them.

Next time, start checking them around the 4 hour mark (that is if you've been cooking them for 5 hours and don't like the results).

Pick the rack up with a pair of tongs...from one end. If they bend, but have some resistance, they aren't quite done. When you pick them up and they bend freely...you're in there.
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Kronk · Posted: Sep 30 2010 Post subject:

marlyn · Posted: Sep 30 2010 Post subject:

Im still a rookie at this but have had similar problems,especially when foiling.What i have learned is less time in foil,less cook time and a little higher heat (275).my ribs went from falling apart to firm but very tender,i cooked at 275 for 2 hours,foiled and cooked for an hour and then took them out and glazed them in the smoker for 1 hour more.I have NO idea what im doing but the ribs came out GREAT this way!By the way everything i did i got off this site or from members here,invaluable information.
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DJW · Posted: Sep 30 2010 Post subject:

Ditto on what Pit Boss says....ya just gotta learn the"Feel"of what yer cooking.Made a H U G E difference in my end results.I stopped doing things my way and payed attention to what folks were telling us here.
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