Bad St. Louis Ribs General BBQ Discussion >
Valued new member to this forum 2.0 2 posts Fireworks Steve Valued new member to this forum 2.0 2 posts
Fireworks Steve
Just did a rack on my pellet smoker.
45 min at 180 for heavy smoke uncovered
2:15 at 225  uncovered.
2 hrs in foil at 225
1 hr uncovered at 225 
They came out Very Chewy 
Out side seemed to be overdone  and the inside seemed to be under done ?

What did I do wrong?
 
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Ricksalmon Valued new member to this forum 2.0 5 posts
Ricksalmon
Way to low of a temperature 
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Fireworks Steve Valued new member to this forum 2.0 2 posts
Fireworks Steve
What temp would you use ?
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Mark_in_NoVA Valued new member to this forum 2.0 23 posts
Mark_in_NoVA
My recommendation is search for the recipe for Best Ribs in the Universe (BRITU).  Years (many) ago Mike Crutchfield shared his recipe and process with Ray with the okay to publish.  I have modified the rub recipe, but still find his process produces perfect ribs each and every time.  It is basically three hours at 225* (do not open the lid), and then 250-275 (all vents open, low smoke) for 1-2 hours until ribs look done (and he tells you what that is).  I do not foil, but spray my ribs with apple juice or beer or root beer or Dr. Pepper every thirty minutes when I raise the temperature.
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