Can I salvage dry ribs?

[Maylar]

Smoked a nice big rack of baby backs on Saturday, on my Ninja Woodfire electric smoker.

https://flic.kr/p/2p6DRRe

The Ninja cookbook said 2 hrs. at 250 and start checking for doneness after 90 minutes. At 2 hrs. the IT was about 180 and it was getting dark out so I moved inside. The ribs were tough. Couldn't separate the bones with a fork. They certainly looked done:

https://flic.kr/p/2p6ERkz

So I put them in the oven for another half hour at 350. Still not cooked tender and they were dry. Not enjoyable at all.

https://flic.kr/p/2p6DRuc

I know they need more time to cook, but is there any way to regain some moisture? I'll be doing it in the kitchen.

TIA.

 

[SmokerKing]

hmmm, look pretty dry. Maybe use them in "ham and beans" but substitute the ham with the ribs? I do ribs and beans a few times a year, using my leftover BB rib ends, or slightly dry ribs.

 

[cholloway]

So what if your ribs are dry... you put ketchup on mac-n-cheese!!! :shock::razz:

 

[Maylar]

So what if your ribs are dry... you put ketchup on mac-n-cheese!!! :shock::razz:

Yup, I do. Also on baked beans :wink:

 

[Big George's BBQ]

I would save it for when I made chili or bake beans

 

[bschoen]

Chop them up and make some chili.

 

[jimstocks53]

Ketchup - you're in good company. You are a Mahomey!

 

[food4thot]

Interesting. Did one rack in the Woodfire at 295 for an hour and 45 minutes. Didn't use the temp probe. Came out great. Not crazy juicy but came off the bone perfectly. Still have half a rack in the freezer.

https://www.bbq-brethren.com/forum/showpost.php?p=4675303&postcount=114

 

[SmokeOCD]

They would flavor a pot of beans real good. Not baked beans or bbq beans - I mean like a winter soup with northern beans or even mexican beans "pintos".
Or Shred em and add one block Velveeta and 2 cans of Rotel - we refer to it as "Hillbilly dip".

edit: pour the dip over a plate of chips add some toppings and enter the nacho throwdown!

 

[cowgirl]

They certainly "look" good!
I'd go the bean or chili route.

 

[mike243]

There is a thread hanging around here somewhere about boiling ribs, might get some guidance from it :shock: :wink:

 

[Maylar]

There is a thread hanging around here somewhere about boiling ribs, might get some guidance from it :shock: :wink:

I won't boil 'em. I have, however, considered the crockpot. :wink:

 

[mike243]

I was teasing but crockpot with some bbq sauce and they will fall of the bones in a few hours

 

[cowboyupbbq]

I’d put them in beans or queso.

 

[1MoreFord]

At 180D F, despite how they looked, they weren't done.
Ribs are like pork butt, and brisket, they don't get "done" till about 200D F or so.
They will be tough and dry until then.
Cook them some more by some method.

 

[4ever3]

Put’em back in the cooker.

I did it to a thick end that wasn’t quit done but the rest of the rack was.

 

[Tjandreyka]

I’d smoke ‘em to 170-180, wrap in foil with some butter and brown sugar then finish off in the oven to about 205.

 

[cdhbrad]

I would put them on Foil or on a sheet pan, add favorite BBQ sauce on both sides, wrap tightly, put into a 250-275 Oven till they probe tender..........what have you got to lose?

 

[Maylar]

I would put them on Foil or on a sheet pan, add favorite BBQ sauce on both sides, wrap tightly, put into a 250-275 Oven till they probe tender..........what have you got to lose?

That's the plan. Thanks.

 

[Maylar]

Success

As suggested, I sauced and foiled them then back to the oven at 250. Pulled at 203. Lo and behold, tender and moist. Thanks for the help Brethern.

[/url]Finished Ribs by Maylar 2007, on Flickr[/IMG]