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Are my ribs done for? Please help!!

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I'm making ribs for the game and I only made them once or twice before. I made them before and I used the Texas cruch(aluminum foil). They turned out great. Well, I forgot to cover them this time after rubbing them and letting them sit for a day. The ribs released quite a bit of fluid as I don't remember from last time. I am cooking them at 225 and they've been in for an hour and a half so far. i just went to rotate the racks and I noticed they looked awfully dry. I ripped a piece of meat from the end and it was already done and chewy! Good flavor but...Similar to jerky. I just wrapped them in foil and stuck them back in. Am I done for at this point or what? Any suggestions would be greatly appreciated as there are 5 racks there amid much anticipation from family. At this point I plan on cooking them for another hour to hour and a half as this was the time and temp I cooked the good batch before.

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  1. I would add some liquid (beer?) into the foil pouches and let it steam to rehydrate the ribs. Ribs are done when you can rotate the bone in the socket.

    Have you already put the sauce on them? Adding some sauce into the foil pouch would also add to the moisture. You have the correct temps (225F), but you need to get them to reabsorb the liquid.

    1. No sauce yet. Thanks for the advice. Am I in trouble that the end is done already?

      1 Reply
      1. re: Tonyjlive

        Kelli is right. I might turn the heat down too. You should be ok. Go Bears!

      2. don't turn that heat down. You'll probably want to turn them up.

        First, what kind of ribs? baby backs, spares or beef ribs?

        At a constant 225, spare ribs take a good 6-7 hours to get tender if you don't use foil. If you are doing baby backs, they'll still probably take 3-5 hours to get fall apart tender (if that's what you are going for).

        If you think it is like jerky, it's because it hasn't cooked long enough, most likely (if it's been in the oven for 1 hour at 225, the DEFINITELY not cooked long enough). I know it is counterintuitive, but pork has to be cooked past well done for the tough connective tissue to start breaking down so it is pleasantly tender. That doesn't mean it will be dry. Particularly if you have spares on your hand. They'll actually get more moist and tender as time goes by. This is true for both spares and baby backs.

        After only doing 225 for many years when smoking ribs, I've lately started doing them at 275 with better results. In the oven, I would assume the same would be true. If you are crunched for time, wrap it in foil with a couple tablespoons of apple juice and go on. It will cut the cooking time in half.