Tenderness in slow cooking is achieved by maintaining the sweet zone of 175-225 F for many hours. BBQ/smoker/oven/whatever, the results will be good if you don't exceed 225 F for any length of time.
Fats, and connective tissues will all break down while tenderizing the flesh.
Meat will start to pull back from the bones as they start to reach perfection.
Good to spray with something tasty to maintain moisture. (Apple juice and Jack is my preference) Don't over do it, we aren't boiling or poaching here.
If you like them with BBQ sauce, don't sauce them until the end, and let the low heat caramelize the sauce. Add multiple coats for really sticky ribs. (I prefer smoked ribs with no sauce)
All of the above is useless if you fail to remove the membrane on the ribs. A spoon is a good tool for working it loose without destroying your beautiful meat.
BOILERS SHALL BE BANISHED!
Last edited by Flacker; 10-24-2013 at 10:37 AM.
Reason: membrane is bad
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