Method used was as follows:
180 degrees for 3 hours bone side down. Spritzing every hour.
Hours 4 & 5 covered in foil heat turned up to 225.
Hour 6 basted with sauce, uncovered, bone side down at 225.
Rest 20 min.
Tough and dry! Bones fell out with no pressure at all. When unwrapped from the foil the juices flowed!
Any ideas why they came out so dry and tough? Did I screw something up?
TIA! 🙏
by Sweetlord185pa
11 Comments
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Too slow too low
You put sauce on them. Don’t do that.
I just follow franklins method. You can look it up on YouTube.
Nothing but salt and pepper. 275 until 203 or so which takes about 2-3 hours. No need to cook them low and slow as you want to render the fat. I’ve never had anything but perfect results.
This is how I cooked mine and it came out perfect. Got another rack that I’m going to be doing in the next week or so.
Cook at 225° until internal temperature reaches 200° – 205°. Last 1-2hrs increased to 250°. 5hrr or so total
Think I spritzed every hour or so as well.
What went wrong……Everything!!!
3-2-1 is for pork ribs not beef ribs.
Beef plate ribs should be cooked low and slow until done, not braised in foil. One maybe could peach paper/butcher paper wrap but I wouldn’t braise.
Probably cooked the fat right out of it. 180 for a while wouldn’t be too bad, but I wouldn’t stay there for more than an hour or so, bumping to at least 225°
Basically your answer here is that you cooked them like a pork rib. They should be cooked more akin to a brisket. Heavy seasoning to bark up and maybe a spritz but no sauce or braise
I usually braise my beef ribs in beef broth, with rosemary 2-3 hours after smoking them for about 4-5. They come out fantastic.
You need an instant read thermometer and to base changes in cook settings based on temp (not time, ever). You’re so so close!
Temp not time.
They’re beef not pork.
Next time ask your butcher for a short rib plate. I think you may enjoy the results.