Baby Back Issues

SkinsFan,

Sometimes its the meat and not the meat cooker........

I think about everyone on here has had a cut of whatever not turn out the way we wanted it for no apparent reason.

When a piece of meat comes out the way it is not supposed to and it is not due to anything else, I chalk it off to the meat.

I will say that the amount of time you had the ribs in foil seems excessive to me. I cook SL ribs and I only foil for an hour.

Just some observations.

Took me a few times to realize what the others here are saying. Sometimes you think you are doing your best and things are going to turn out fantastic. I did some ribs that looked great in the pacakage, preped them meticulously and thought I had done everything correctly. Worst ribs I've ever done - dry, a little tough. Kind of like you explained. Went over my notes and all there was left to eliminate was "bad meat." It happens.

Meat pulling back from the bones doesn't always happen as much in a CS as in an offset. But it's just one indicator of doneness.

As Wheelz points out, each piece of meat you buy is different, so you have to be able to gauge when it's done.

Insert a toothpick through the meat--should go in easy. Tug on a bone--can you pull it out?Pick up the rack supporting it halfway across; see how it flexes and whether it folds over. And my favorite, tear off a rib for a little quality control.

Sounds to me like you overcooked your ribs, which is easy to do if all you're gauging doneness by is meat pulling back from the bone.