Followed rub recipe with exception of using processed cane sugar vs. raw (added some brown sugar to replace the molasses that had been processed out). Cooked at the 225 for 5 hours.
Turned out a beautiful looking finish and nice flavor.
Wife took seconds loved the dry rub...kids and I found we missed the wet caramelized ribs.
I was a bit disappointed in the overall finished product though. Areas of the rib were moist and tender and fall off the bone which I prefer other areas of the rack seemed to be too well done? I understand firmness of the rib meat is a sign of not done enough but it actually seemed dried out in the leaner areas? The 3 slabs varied from 2.4 lbs to 2.6 lbs.
Is this a sign of a) lower quality rib (I noticed on the narrow end there really wasn't much meat between the bone) or b) overdone resulting in the dry/tough lean areas or c)not done enough?? or none of the above
? my gut says these ribs became overdone because of the smaller size and lack of fat/meat on the narrow end. Thoughts?