Topic Title: Ribs gone wrong
Created on January 6, 2013 at 02:47 PM


I did some spare ribs last night and cooked per the recipe but they were tough as could be. Where did I go wrong? I cooked them in a rack for 45 min then put them in a alum pan cover with sauce fro 45 min, they looked and smelt great but ya needed a chain saw to eat em. Grrrrrrrrrrr


Could have been the ribs themselves. Some are just better quality than others. Having said that, I have had the same experiences cooking them on the Holland in the past. Some oare great and others not so much. Ribs go in the crockpot at my house


My guess is they were not done. I like to smoke them for about an hour and then wrap in foil with a ltttle liquid such as beer or apple juice. Keep checking every 30 minutes until tender. Remove from foil and place back on grill to firm up for few minutes. Sauce at this point if yoj like your ribs sauced.

Tom Kirkman

I'm not going to assume anything because I don't know what recipe you followed, but I always use the steamer feature on the Holland when I do ribs. This lowers the temperature down to about 300F which allows the ribs to cook a little more slowly and imparts some moisture to them at the same time.

Just something you might try next time if you haven't already.

Ribs probably took me more time to perfect than anything else I've cooked.


Tom I used the Finger-lickin' Ribs recipe under the Pork section of recipes. When you use the Steamer feature how long do ya cook them? I am use to cookin them on my Lang Smoker using a 3-2-1 method but those were the first I have tried on the Holland. The 3-2-1 method is 3 hrs on cooker 2 hrs wrapped in foil and then 1 hr back on grill to dry ribs up a lil but of course that is cooking between 220 and 250.

Tom Kirkman

I do them very simply. Either use a rub, or not, and then put them on the grill. I cook until the meat just starts to pull back and expose the bones (remember, the reason the meats draws back is because it's starting to dry out).

Once I see those bone ends protruding, I apply my sauce and continue grilling for 10 or 15 minutes. Then remove and let stand for a few minutes.

I know a lot of folks do all sorts of things with aluminum foil, boiling, regrilling etc., and I'm sure they cook up some really great ribs. But I try to stay simple and just cooking them as described has turned out some pretty darn tasty ribs for me without all the extra steps.

Tom Kirkman

I forgot - once you put the rub on (if you use one) let the ribs stand for at least an hour before putting them on the grill.

My overall cooking time varies depending on the size and thickness of the ribs, but when the meat starts drawing back on the bones, I'm just about ready to eat.