I put 4 slabs of side ribs in the gas grill yesterday. Made a smoke pouch of hickory chips. Turned off one side of the grill and smoked away.
After 4 to 5 hours, the ribs still don't seem to be cooked enough, so I put them in longer. The problem was when we got ready to eat them, some parts have become leathery, from the overtime in the grill.
What did I do wrong? Should I have pulled out the ribs after a couple of hours in the grill? How do you cook them thoroughly? I was afraid they weren't going to cook through so I wrapped them in foil and finished them in the oven. The result was kind of a mess.
Any tips will be much appreciated. I love the flavour of hickory-smoked ribs but I don't like the too-tough, too leathery bits. I don't mind a bit of the bark but these were too thick. What are the approximate cooking times for these ribs?
Updated 1 year ago | 9
Updated 1 year ago | 7
Updated 1 year ago | 2
Updated 22 days ago | 42
Updated 7 days ago | 379