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Ribs Are Tough on the Outside PDF Print E-mail

Dr. BBQ:


I have a question about smoking ribs. I use an electric smoker with pouches of soaked wood chips for smoke. They turn out pretty good except the outside layer is somewhat tough. I smoke them meat side up for the entire time and then wrap in aluminum foil to let stand for about an hour. Any suggestions? Thanks very much! Drake


Hi Drake,

I would guess that you’re cooking at too low of a temperature and the outside of the ribs is just drying up and creating kind of a skin. Try kicking the temp up to 250 or even 275 for ribs and make sure you cook them until they get fully cooked.


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