REPORT ON ALDI BABY BACK PORK RIBS: Tasty but slightly tough. Could it be the salt solution or the cooking time and temperature?
My dry rub is as follows;
First I toasted some mexican pepitas, let them cool, then ground them up with chili powder, oregano, thyme, paprika, kosher salt, mustard powder, granulated onion and garlic, and pepper. I was a bit pressed for time so I only let the rub cure on the ribs for an hour. I set my big green egg at 250 degrees and smoked them for about 3 hours with natual lump charcoal and soaked hickory chips. I bought my big green egg smoker/grill about a month ago so I'm still experimenting with rubs, cooking time, wood chips, etc. The ribs turned out very flavorfull but slightly tough. The Aldi ribs were packed in a 10% salt solution. Why were the ribs tough? Should I lower the temperature and smoke longer? I covered the ribs in tin foil for the last 40 minutes of cooking. Any advice?