ITBFQ
is Blowin Smoke!
- Joined
- Sep 17, 2012
- Location
- Oswego, IL
Hey brethren! I'm looking for any advice on improving tenderness scores for ribs.
I think I have my rib cooking process down pretty solid - here's a brief overview. I cook spares on my UDS at 265. I use Royal Oak briquettes, some fruit wood, and run with a diffuser on the bottom rack. I cook them for 2 hours 15 minutes meat side up, flip meat side down, baste, cook for another hour, and then wrap for an hour with the usual goodies in the wrap. After coming out of the wrap, they are placed on a baking rack, sauced, and back on the UDS to set the sauce. Then sliced, sampled, boxed and turned in.
Appearance scores are usually 8s and 9s, and I know what I need to do to improve there. Tenderness is where I usually score more 8s than 9s (sometimes a 7 or two), and I've read here that when tenderness scores go up, so will taste scores.
So, does anyone have any advice on what I can do to bump up those tenderness scores a bit? Any and all tidbits of information are appreciated. I'm not looking for a free class or anything like that, but if you notice something in my procedure that could be improved upon, that would be appreciated. Thanks.
I think I have my rib cooking process down pretty solid - here's a brief overview. I cook spares on my UDS at 265. I use Royal Oak briquettes, some fruit wood, and run with a diffuser on the bottom rack. I cook them for 2 hours 15 minutes meat side up, flip meat side down, baste, cook for another hour, and then wrap for an hour with the usual goodies in the wrap. After coming out of the wrap, they are placed on a baking rack, sauced, and back on the UDS to set the sauce. Then sliced, sampled, boxed and turned in.
Appearance scores are usually 8s and 9s, and I know what I need to do to improve there. Tenderness is where I usually score more 8s than 9s (sometimes a 7 or two), and I've read here that when tenderness scores go up, so will taste scores.
So, does anyone have any advice on what I can do to bump up those tenderness scores a bit? Any and all tidbits of information are appreciated. I'm not looking for a free class or anything like that, but if you notice something in my procedure that could be improved upon, that would be appreciated. Thanks.