Don’t know what I did wrong. They were so tough. 225 for 5 hours. No wrap. Spritzed every 30 min after the first 3 hours.
by Rocky12-21
46 Comments
destropika
You didn’t cook them long enough most likely. You saying tough makes me think they were only taken to the 190s or so.
Baybutt99
I always wrap with something, butcher paper or foil to keep moisture with ribs. Also what temp did you pull them at?
DollaDollaGrill
My best baby backs are cooked hotter and faster. Closer to 300.
Spare ribs I usually do 250
ApexCouchPotatoe
U check the temp? Opening and spraying may have cooled things down too much too often.
Jave3636
Get familiar with the bend test. When they bend easily, that means they’re not tough, which means they’re done. Don’t listen to people saying to check the temperature, ribs are done when they bend with no resistance.
New_Morning_6672
When you wrap them it helps get them super tender . I do 2 unwrapped , 2 wrapped then 30-45 minuets to glaze and they always come out tender
Opposite-Two1588
250 3.5-4 hours no wrap no spritz just let them go till they pass the bend test. We need to stop following the old rules of smoking.
Cautious_Jicama_5610
250 for 2.5 hours. Wrap in foil for 45. Crank up a bit and cook for another 15-30.
PossibleLess9664
As others have said they weren’t quite done yet. 225 is on the low side for ribs. I aim for 275-300 and they’re usually done in about 4 hours. 3 hours unwrapped, 1 hour wrapped until they’re probe tender, then sauced and back on for 20 minutes unwrapped to tack up the sauce.
Nvaaj
With ribs I have learned it’s more by feel and less by propes. The bend test is your best friend here.
Great-Bug-736
No fails my man, you’re either winning or learning. You were learning today. You’ll get it.
Nicky_the_Greek
They weren’t done cooking. Forget time. Time is just for ballparking. Forget temp, especially for ribs. Ribs are tough to temp accurately, and slow cooked meats are done somewhere within a range of temperature. Ribs are about done when the meat starts to pull back from the bone. Once they reach that point, pick up the slab. If it bends and starts to crack, they’re done. If not, cook em longer. If they reach the point where they fall apart when you pick em up, you went too far.
Rare_Will2071
Did you buy “meaty” baby backs? They have a lot of the loin still on it, which tends to be dry
AdBorn3630
Wrapping the meat is how you get past the stall temperature. Once you hit 200° degrees you can pull them from the smoker. If you want them to be extra tender you can lay some towels in a cooler and put the meat in a pan still wrapped and close the lid. Let them hang out for 1-3 hours. They will get hotter inside the cooler so worry about them getting cold! They will still be hot.
Healthy_Yam_4545
Ya pulled way to early
NTXOutdoors-man
Shoot, wrap them in foil, sealed up good. Don’t skimp get the heavy duty stuff. Pop those babies stacked in the oven at 250 for about 2-3 hrs. They will be great.
Probably_not_maybe
So for ribs in my offset I put a small pan with apple juice closest to the firebox. Might refill once during the cook. Spritz with apple juice every hour. I typically don’t check temp but how easy a probe goes in. Don’t let this deter you from keeping at it as it happens from time to time.
RochnessMonster
There’s no failures, only learning opportunities. Did you have a pan of water in there for moisture? If not, do that instead of spritzing – spritzing is a contentious bit of bbq science that may be hurting you rather than helping, especially on the low and slow cooks. Anything below 250, like you were, and you could be adding a lot of cooking time while, simultaneously, sloughing off the bark thats forming and seasoning thats already on there. I would honestly only spritz if i’m doing a very long cook with a big piece (butt, round, etc) and the bark has already formed. Like others have said you can try foil or butcher paper to hasten and retain moisture, but i’d try just doing a bare bones smoke with nothing but a tray of water, 225, and patience for 5 to 6 hours.
Shoot for 250/275 temp. 5 hours is plenty at those temps. Watch the bark, wrap once you get the bark you like. Or don’t wrap at all. Spritzing is unnecessary.
When in doubt, grab one end of the ribs with your tongs and if the other end bends down toward the ground the ribs are done.
SharbensteinIsLocked
I only do no wrap and my spare ribs take around 5 hours. Baby backs should take around 3? Idk I only do spare.
250 for 3 hours and I don’t open look or spritz at all then I start spritz every 30 or so and check for done ness.
DynaMak1
My 30th attempt was a fail. Keep trying
YoungBockRKO
Increase the heat and instead of probing them, bend test is tried and true. Don’t remember the last time I probed ribs.
I also do no wrap, but I don’t spritz. Just let those suckers smoke until they bend.
koozy407
At those temps you would probably have to go at least seven hours. I would crank it up to 275 and pull them when they pass the bend test
thadaddy7
I’d suggest running a bit higher, I learned this from watching Malcom Reed vids and it was a game changer for my ribs. Run at 275 and use the bend test and probing to determine doneness. Last week I did two bb racks in a little less than 4 hrs and they were super tender and moist.
CarbonRunner
Just not enough time. I do my babys if at 225f, for closer to 7 hours. Gets em just below the fall off bone point.
These days i do 260-300f though. Nobody, even me, has been able to notice any difference in them from a longer smoke at 225 tbh.
bagelbelly
Cooking at that low of a temp and opening every 30 minutes did not do you any favors. Try cooking at a MINIMUM of 250 next time.
I cook my ribs at 275, 300 if I’m in a hurry. Never takes more than 3-4 hours.
slice9999
They look pretty damn good to me. Seems like you were on the right track at least
st_nick1219
Honestly, sometimes the ribs themselves aren’t the best. My last rack had some very lean meat on the end that was tough, even though the mead around the bones was excellent. It happens.
No_Introduction_1717
Brother I’m on my 3rd attempt and still haven’t gotten them they way I want. Good luck to ya!
Ender_v1
The wrap essentially braises the meat and melts it. Wrap next time
Rare-Ad1914
Let em cool down and firm up Then a blast of heat with sauce
tombatron
Probe tender only fam. You’ll get em next time.
Apart_Tutor8680
Stop opening the lid, spritzing not necessary. Get it to 203 it and your good, crank it from 195-205 for some nice crispy edges
Annual_Army_1238
250 for 3.5-4 hours.
I can see you barely got any pull back off the bones. These weren’t done. If you’re looking you ain’t cookin.
Cappster14
Never mind the bbq comp shows, I never run at 225 anymore. Once that rack starts baring its teeth (bones) and flops when you pick it up you’re good. Check temps with larger cuts like brisket whole bird and butt
white94rx
Lol .sorry dude. You can do better next time. You pulled them off way too early.
Always cooked to temp. Never go by a set time.
Th3Batman86
Bend test for ribs. Not temp. Pick up in middle, when ends don’t pick up with it. They are done.
thanatos0320
The issue is that you pulled them off too soon. One of the signs that your ribs are getting close to done is when the bones start to show themselves.
No_more_head_trips
I rarely check baby backs for temp. I look for that pullback to see some exposed bone and I do the bend test. Has never failed me yet.
Fantastic-Record7057
Five hours barely messed with, is usually enough!! I don’t spritz until maybe the last 1.5 hrs if I do. I prefer to spritz 30 min before wrapping for the last 30-45 min. Too much looking time if you’re spritzing every 30 min. “If you’re looking you ain’t cooking”
Enartis
FR tho maybe the pig had a fuck ton of lactic acid build-up before slaughtered. That shit fucks with pork texture so much, and unfortunately, we all know it to be true, heard it, seent it – pigs are smart, maybe it was a bad death and thus, tough cut to cook.
I’ve made ribs that look like this, same technique, over a 100 times, and I’d say try it again with a new purchase.
That being said, other comments have the temperature pull right – go 10-15 degrees higher if it doesn’t work out the next time.
Skins8theCake88
At that temp, you should try the 3-2-1 method. Three hours smoked. Two hours wrapped with butter, brown sugar, and seasoning. And one hour unwrapped and glazed with BBQ sauce (optional).
I would increase the temp for baby backs and do the 2-2-1 method.
bobsaccomanno41
I did my first set of baby backs a couple of weeks ago.
I did 3 hours uncovered, spritzed with apple juice about every hour. Covered in foil and cooked for 3 more, then about 45 uncovered. Kept it 225 the whole time. Turned out perfect for my family. (And I know you typically only cook it wrapped for 2. But i left it in for that extra hour and it turned out great.)
It’s been my only success so far. Have screwed up a brisket and pork butt in the weeks since.
Arm_man66
I just put them on for roughly 4 hours at 225 and let them cook. I probe them, which always seems useless. Too hard to get an accurate temp even with a therma pen. When they look and bend right is when I grab them off. Sometimes they are maybe 194-195. Then i let them rest at least an hour. Im not really a fan of them falling off the bone. I want them tender but with just the right texture. Local place does their baby back ribs like that and i think their texture being mushy is just gross.
shmashmorshman
Hey that’s ok. The first time I smoked ribs I cooked them to 165 and also burned a hole in my deck. You’re good.
46 Comments
You didn’t cook them long enough most likely. You saying tough makes me think they were only taken to the 190s or so.
I always wrap with something, butcher paper or foil to keep moisture with ribs. Also what temp did you pull them at?
My best baby backs are cooked hotter and faster. Closer to 300.
Spare ribs I usually do 250
U check the temp? Opening and spraying may have cooled things down too much too often.
Get familiar with the bend test. When they bend easily, that means they’re not tough, which means they’re done. Don’t listen to people saying to check the temperature, ribs are done when they bend with no resistance.
When you wrap them it helps get them super tender . I do 2 unwrapped , 2 wrapped then 30-45 minuets to glaze and they always come out tender
250 3.5-4 hours no wrap no spritz just let them go till they pass the bend test. We need to stop following the old rules of smoking.
250 for 2.5 hours. Wrap in foil for 45. Crank up a bit and cook for another 15-30.
As others have said they weren’t quite done yet. 225 is on the low side for ribs. I aim for 275-300 and they’re usually done in about 4 hours. 3 hours unwrapped, 1 hour wrapped until they’re probe tender, then sauced and back on for 20 minutes unwrapped to tack up the sauce.
With ribs I have learned it’s more by feel and less by propes. The bend test is your best friend here.
No fails my man, you’re either winning or learning. You were learning today. You’ll get it.
They weren’t done cooking.
Forget time. Time is just for ballparking.
Forget temp, especially for ribs. Ribs are tough to temp accurately, and slow cooked meats are done somewhere within a range of temperature.
Ribs are about done when the meat starts to pull back from the bone. Once they reach that point, pick up the slab. If it bends and starts to crack, they’re done. If not, cook em longer. If they reach the point where they fall apart when you pick em up, you went too far.
Did you buy “meaty” baby backs? They have a lot of the loin still on it, which tends to be dry
Wrapping the meat is how you get past the stall temperature. Once you hit 200° degrees you can pull them from the smoker. If you want them to be extra tender you can lay some towels in a cooler and put the meat in a pan still wrapped and close the lid. Let them hang out for 1-3 hours. They will get hotter inside the cooler so worry about them getting cold! They will still be hot.
Ya pulled way to early
Shoot, wrap them in foil, sealed up good. Don’t skimp get the heavy duty stuff. Pop those babies stacked in the oven at 250 for about 2-3 hrs. They will be great.
So for ribs in my offset I put a small pan with apple juice closest to the firebox. Might refill once during the cook. Spritz with apple juice every hour. I typically don’t check temp but how easy a probe goes in. Don’t let this deter you from keeping at it as it happens from time to time.
There’s no failures, only learning opportunities. Did you have a pan of water in there for moisture? If not, do that instead of spritzing – spritzing is a contentious bit of bbq science that may be hurting you rather than helping, especially on the low and slow cooks. Anything below 250, like you were, and you could be adding a lot of cooking time while, simultaneously, sloughing off the bark thats forming and seasoning thats already on there. I would honestly only spritz if i’m doing a very long cook with a big piece (butt, round, etc) and the bark has already formed. Like others have said you can try foil or butcher paper to hasten and retain moisture, but i’d try just doing a bare bones smoke with nothing but a tray of water, 225, and patience for 5 to 6 hours.
Link to the science of spritzing (and one of the best bbq websites ever): [Spritzing Breakdown](https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-basting-mopping-and-spritzing/)
When you try again, go St. Louis
Shoot for 250/275 temp. 5 hours is plenty at those temps. Watch the bark, wrap once you get the bark you like. Or don’t wrap at all. Spritzing is unnecessary.
When in doubt, grab one end of the ribs with your tongs and if the other end bends down toward the ground the ribs are done.
I only do no wrap and my spare ribs take around 5 hours. Baby backs should take around 3? Idk I only do spare.
250 for 3 hours and I don’t open look or spritz at all then I start spritz every 30 or so and check for done ness.
My 30th attempt was a fail. Keep trying
Increase the heat and instead of probing them, bend test is tried and true. Don’t remember the last time I probed ribs.
I also do no wrap, but I don’t spritz. Just let those suckers smoke until they bend.
At those temps you would probably have to go at least seven hours. I would crank it up to 275 and pull them when they pass the bend test
I’d suggest running a bit higher, I learned this from watching Malcom Reed vids and it was a game changer for my ribs. Run at 275 and use the bend test and probing to determine doneness. Last week I did two bb racks in a little less than 4 hrs and they were super tender and moist.
Just not enough time. I do my babys if at 225f, for closer to 7 hours. Gets em just below the fall off bone point.
These days i do 260-300f though. Nobody, even me, has been able to notice any difference in them from a longer smoke at 225 tbh.
Cooking at that low of a temp and opening every 30 minutes did not do you any favors. Try cooking at a MINIMUM of 250 next time.
I cook my ribs at 275, 300 if I’m in a hurry. Never takes more than 3-4 hours.
They look pretty damn good to me. Seems like you were on the right track at least
Honestly, sometimes the ribs themselves aren’t the best. My last rack had some very lean meat on the end that was tough, even though the mead around the bones was excellent. It happens.
Brother I’m on my 3rd attempt and still haven’t gotten them they way I want. Good luck to ya!
The wrap essentially braises the meat and melts it. Wrap next time
Let em cool down and firm up
Then a blast of heat with sauce
Probe tender only fam. You’ll get em next time.
Stop opening the lid, spritzing not necessary. Get it to 203 it and your good, crank it from 195-205 for some nice crispy edges
250 for 3.5-4 hours.
I can see you barely got any pull back off the bones. These weren’t done. If you’re looking you ain’t cookin.
Never mind the bbq comp shows, I never run at 225 anymore. Once that rack starts baring its teeth (bones) and flops when you pick it up you’re good. Check temps with larger cuts like brisket whole bird and butt
Lol .sorry dude. You can do better next time. You pulled them off way too early.
Always cooked to temp. Never go by a set time.
Bend test for ribs. Not temp. Pick up in middle, when ends don’t pick up with it. They are done.
The issue is that you pulled them off too soon. One of the signs that your ribs are getting close to done is when the bones start to show themselves.
I rarely check baby backs for temp. I look for that pullback to see some exposed bone and I do the bend test. Has never failed me yet.
Five hours barely messed with, is usually enough!! I don’t spritz until maybe the last 1.5 hrs if I do. I prefer to spritz 30 min before wrapping for the last 30-45 min. Too much looking time if you’re spritzing every 30 min. “If you’re looking you ain’t cooking”
FR tho maybe the pig had a fuck ton of lactic acid build-up before slaughtered. That shit fucks with pork texture so much, and unfortunately, we all know it to be true, heard it, seent it – pigs are smart, maybe it was a bad death and thus, tough cut to cook.
I’ve made ribs that look like this, same technique, over a 100 times, and I’d say try it again with a new purchase.
That being said, other comments have the temperature pull right – go 10-15 degrees higher if it doesn’t work out the next time.
At that temp, you should try the 3-2-1 method. Three hours smoked. Two hours wrapped with butter, brown sugar, and seasoning. And one hour unwrapped and glazed with BBQ sauce (optional).
I would increase the temp for baby backs and do the 2-2-1 method.
I did my first set of baby backs a couple of weeks ago.
I did 3 hours uncovered, spritzed with apple juice about every hour. Covered in foil and cooked for 3 more, then about 45 uncovered. Kept it 225 the whole time. Turned out perfect for my family. (And I know you typically only cook it wrapped for 2. But i left it in for that extra hour and it turned out great.)
It’s been my only success so far. Have screwed up a brisket and pork butt in the weeks since.
I just put them on for roughly 4 hours at 225 and let them cook. I probe them, which always seems useless. Too hard to get an accurate temp even with a therma pen. When they look and bend right is when I grab them off. Sometimes they are maybe 194-195. Then i let them rest at least an hour. Im not really a fan of them falling off the bone. I want them tender but with just the right texture. Local place does their baby back ribs like that and i think their texture being mushy is just gross.
Hey that’s ok. The first time I smoked ribs I cooked them to 165 and also burned a hole in my deck. You’re good.