I know I said last year I was done with ribs. I know I should have read my blogs again to remind myself that me and ribs are not meant to be, but time heals all wounds and how quickly we forget.
This year I used a different technique hoping a avoid last year’s failure.
I bought 3 racks of St. Louis style ribs from Kroger’s. In hind sight I think I could have gotten away with 2 racks. We had baked beans, salad, and corn on the cob; never made it to the watermelon. Maybe we’ll turn the left overs into pulled pork via the slow cooker.
First, marinate the ribs in apple juice for 2 hours.
Next, I coated both sides in Gulden’s spicy brown mustard.
Next, I coated both sides in Nolan Ryan’s BBQ rub. It was spicy, but not too spicy.
Then, the ribs cooked on the grill – indirect heat of course – for 3 hours at between 200 and 300 degrees. (I think the unsteady temperature is the primary reason for my rib failures.)
Next, I bathed the ribs in sauce and wrapped them in aluminum foil. They went back on the grill for another 2 hours.
Finally, I took them off the grill and let them rest for nearly an hour. They weren’t fall off the bone, but they weren’t tough either. I still haven’t found my holy grail, my fountain of youth, my….Maybe next year. (Maybe next year I’ll wise-up and buy the cooked ribs.)
But seriously, temperature is the number one factor to effect tenderness. I think I need a good thermometer and I need to stabilize the temperature.