The Texas BBQ Forum

Going to try ribs again , babybacks its what the wife wanted, got the lid temp at 230*,going to cook them at least 3.5 hours and check them ,last babybacks I did were overdone to me but that's how she likes them ,ribs dusted with plowboys yardbird and chicken with suckle busters clucker dust ,using hickory and some pecan the chicken is beer can using Guinness this time ( you have to take the plastic ball out of can )was afraid it was going to melt inside ,seen this under the chicken recipe here with the lemons , trying to get done before the rain ,

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Sure looks like a from the Starting Line but until you post the Final Pics, you're just Blow'n Smoke

After 2 hours ,going another hour and check ,and now raining,

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Ruh Roh - dats some serious Q going on rat cher - - - definitely getting closerf when that pull back starts at the bone tips

Once again ribs overcooked I think ,3.5 hours at 225 to 230 * the just come apart ,question ,,,, anybody else have the same problem or should I do regular pork ribs this way ,

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Looks good to me.

If these are baby backs, seems like the right time/temps....looks good to me.

Good looking Ribs,

Do you all let them rest awhile before cutting them or does it matter ? I did take the membrane off before cooking ,they did taste good ,or is my frustration with these is part of cooking babybacks , any help is appreciated,,, thanks

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lbm wrote:Do you all let them rest awhile before cutting them or does it matter ? I did take the membrane off before cooking ,they did taste good ,or is my frustration with these is part of cooking babybacks , any help is appreciated,,, thanks

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I don’t much let ribs rest; could be wrong

We let ribs rest a short while, and always remove the membrane. Are you sure the heat was reading accurately?

Sailor Kenshin wrote:We let ribs rest a short while, and always remove the membrane. Are you sure the heat was reading accurately?

I had the same thought. Are you taking the temps at grate level?


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I've always found that the 3,2,1 seems too long for BB's so your 3 hrs total shouldn't have overcooked these like that.
I agree with Sailor, I'm betting your temps were higher than you thought?

As for resting any type of rib, I always take a good dab or two of butter and lay them on the ribs as soon as they come off the grill the final time and loosely tent them for a good 30 minutes but that may be just me.

As for the membrane, I Never leave it on. There's a lot of debate on that but for me its just my preference. I'm just not a fan of it on there so ill take the extra minute to chuck it.

Let us know what you find out if you wouldn't mind and don't get discouraged.
Every one of us, every one of us has had some rib issues at least once, some of us more than once lol. I've had plenty of racks come out either chewy or overcooked until I found the exact temp and time and quality of rib as well.


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Amen to that last paragraph Woody

Bone falling out or no, I'd devour those.