Why do boneless beef ribs come out so dry?

warrencroberts

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I've tried beef ribs twice on my Pro 575. Temp was set at 225 for 3 hours until the internal temp got up to 160f then I wrapped them in tinfoil with beef broth. They cooked for another hour or so until the internal temp got up to 200f. There were only 4 ribs probably 2lbs.

The problem is they came out more like beef jerky than ribs! They tasted great but were very dry.
I tried a brisket and it came out the same way, not tender and very dry.

Does anyone know how to make them come out smoked but tender?
 

John S.

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See Matt pitmans weekday brisket video, the trick is low and slow....
and to monitor with a FireBoard..
 

traeger860

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I slathered them with BBQ sauce regularly but no spritzing.

Hold off on the BBQ sauce until they're almost done. If you sauce too early, the sugars caramelize and dry out the meat. Grab a spray bottle and try spritzing them every 45 mins or so during the cook. Watered down beef broth works good on brisket or beef ribs. Apple juice or apple cider vinegar work good on pork. The low sodium or reduced sugar versions of each will help prevent the meat from burning and drying out.
 

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