I made my first attempt at pork back ribs yesterday. I used a version of the classic 3-2-1 recipe.
Sweet Rub on all sides
3 hours @ 180, (using Kingsford Classic, hickory, oak & cherry blend)
Wrap in foil after adding butter, apple & cider
2 hours @ 225
Remove foil and sauce
1 hour @ 225
My wife complained that the ribs were over-smoked and dry. I thought that the smoke was fine but the meat, while flavorful was a little tough. I was hoping for the fall-off-the-bone experience.
My guess is that I need to vary the timing of the cook and maybe the temps, but how? Here are my questions.
Will a shorter first phase reduce the smoke?
Will adding to or shortening the length of any of the phases improve the tenderness?
Will changing the temps be useful? If so, how?
What is the most important aspect of the cook, (time, temp, steam, etc.) if the goal is melt in the mouth tenderness?
Thanks in advance for any advice.
Bob
Sweet Rub on all sides
3 hours @ 180, (using Kingsford Classic, hickory, oak & cherry blend)
Wrap in foil after adding butter, apple & cider
2 hours @ 225
Remove foil and sauce
1 hour @ 225
My wife complained that the ribs were over-smoked and dry. I thought that the smoke was fine but the meat, while flavorful was a little tough. I was hoping for the fall-off-the-bone experience.
My guess is that I need to vary the timing of the cook and maybe the temps, but how? Here are my questions.
Will a shorter first phase reduce the smoke?
Will adding to or shortening the length of any of the phases improve the tenderness?
Will changing the temps be useful? If so, how?
What is the most important aspect of the cook, (time, temp, steam, etc.) if the goal is melt in the mouth tenderness?
Thanks in advance for any advice.
Bob