Tough ribs

Hello Bill  You are till on track i enjoy your book and have leant a lot . what i want to asked is i was on the smoker doing some ribs but they were a little tough.Can you give me some pointers. 

One thought on “Tough ribs

  1. Rupert:

    They were probably not done enough. Be sure to check your pit temp at the grate where your meat is. Lid thermometers are usually off by up to 100 degrees. Also… know the signs of doneness – meat pulls back from the bone, when lifted on one end it bends 90 degrees and the meat starts cracking at the bend.

    Thanks,
    Bill

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