Did Rib jerky on my recteq stampede

OrangeCrush

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Military Veteran
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Grill(s) owned
  1. Stampede
Did some ribs yesterday, modified 3-2-1, my last stage was 15 minutes at 400 to “finish” them. The outside layer was like jerky but the meat under that was perfect. What might cause this?
 
You don’t mention what the temp was on the first stage(s), but what you describe is common with cooking ribs at low temps in an effort to get more smoke flavor. You especially see this a lot with chicken. Perhaps describe your stages, because 3-2-1 typically indicates 3 stages of (x) hours per stage. It would also be helpful to know what type of ribs you were cooking-full spareribs or St. Louis style are most appropriate for 3-2-1, baby backs can be over cooked with that much time on the grill.
 
Last edited:
3 hrs @225, 2 hours sauced and wrapped in foil, same temp, 15 min @400.
 

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