Over cooked spare ribs

[brianaggie2002]

Yesterday I smoked spare ribs on my PB 1150. I smoked them @ 260 +/- 5 degrees. I ran them for 2 1/2 hours meat side up on the grate.Then I wrapped them in heavy duty foil meat side down on a bed of brown sugar and butter. I ran them like this for 1 1/2 hours. I took them off, unwrapped them and turned them meat side up for about 10 minutes on the grate to firm of the meat side. They turned out very tasty but they were just almost "fall off the bone" I was hoping to smoke them so that they were tender but would leave a clean "bite through" I didn't want them to be almost fall off the bone even though they tasted great. At which stage of the 2 1/2 - 1 1/2 cook did they most likely over cook? Which of the two main cook stages need to be adjusted? Thanks for your help in advance!

 

[Oneilln]

Interested in this myself. I did almost the exact same thing as you. I aimed for 190 internal I believe and somehow it shot up to like 215 faster than I could have imagined. I probed them 165 when I foiled them in brown sugar, butter and honey. At some point during that stage is when things escalated. Still very very good. If they were baby backs I’m sure it would have been an absolute mess. The thicker spare ribs held together decent.

 

[brewersfan73]

I haven't had a lot of luck wrapping my ribs so far. My initial guess is that they overcooked in the foil. Try no more than an hour in foil next time and see if that helps. Maybe 30-45 minutes if your temp is at 260.

 

[Oneilln]

I haven't had a lot of luck wrapping my ribs so far. My initial guess is that they overcooked in the foil. Try no more than an hour in foil next time and see if that helps. Maybe 30-45 minutes if your temp is at 260.

I just can’t get over the amount of juice it’s bathing in while foil wrapped. It looks so mouth watering. But that’s definitely where the over cooking is happening

 

[Barefootdog]

I've been working with the gas grill cooking ribs trying to get a result similar to the pellet smoker.
Sometimes I want ribs and don't have the hours needed in the pellet smoker.

I use a smoke tube during cooking and do a foil wrap late in the process followed by an unwrapped high temperature short duration drying finish.

The main problem I had to overcome was the duration of the foil wrap. Too long and it goes to fall off the bone rather than a clean chew. Sounds like what the OP is experiencing.