Tough baby backs

[backstrap]

Hey folks...I'm new to the OBS and tried doing some BB ribs yesterday.  I smoked 3 slabs with each weighing a smidge uner 3#.  They were smoked for 3 hr @ 225 and tented & finished in a 225 oven.  They were extremely tough.  Any suggestions for my next go?

[Caneyscud]

Welcome Backstrap.

I'd love to have a little backstrap right now, sliced 1/2" thick dredged in flour and pan-fried!

But back to your baby backs.  A little more information would be helpful.  When you say finished in the oven, - for how long?  Also when you say tough, do you mean, the meat didn't fall off the bone?  Were they dry?  I've grilled baby backs and have not had toughness - maybe you got a "tough" batch - a pig that did his workouts!

[Tenpoint5]

Welcome Backstrap.

I'd love to have a little backstrap right now, sliced 1/2" thick dredged in flour and pan-fried!

But back to your baby backs.  A little more information would be helpful.  When you say finished in the oven, - for how long?  Also when you say tough, do you mean, the meat didn't fall off the bone?  Were they dry?  I've grilled baby backs and have not had toughness - maybe you got a "tough" batch - a pig that did his workouts!

Or tough as in chewy because you didn't know about taking the membrane off of the bone side of the ribs. More info will help a lot in trying to help you dial in your perfect rib.

[backstrap]

tough to get off the bone and chew.  I finished cooking for 1 hr in the oven covered with foil and some AJ in bottom of pan and yes I did remove the membrane.  I've grilled them before and had better results so I must of done something wrong.

[bsheger]

An hour in the oven at 225 may not have been long enough.  Were they starting to pull away from the bone on the edges?

[OU812]

Welcome to the fun

Are you sure your smoker was really cooking at 225 F also another hr in the oven would have got you to a total of 5 hr cook time which is what works for me as a base line to check for doneness. The amount of product in your box has alot to do with the cook time also.

Like bsheger said

An hour in the oven at 225 may not have been long enough.  Were they starting to pull away from the bone on the edges?

Just sounds like more cook time to get what you wanted.

[Buck36]

I had a cook tell me not to go by time but by the amount of exposed rib bone. He said the meat should shrink 1/4" at the ends when they are done.

Steps are laid out for you on this rib site.
http://www.amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html

This Texas crutch technique works well for me too.
http://www.amazingribs.com/tips_and_technique/texas_crutch.html

[backstrap]

Thanks ya'll...looks like increasing my cook time will solve my problem.