Tried baby backs twice and they keep coming out dry? Tried low and slow 220 for close to 4 hrs. Now tried 250 for 3hrs still dry. Any thoughts? Thanks.
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Might be underdone. Did you do the toothpick test? Take a toothpick and slide it in between the bones. If it slides through like butter, they're done, if not, keep cooking.
I do my BB's at 235 for around 4:15.
I do my BB's at 235 for around 4:15.
quote:Originally posted by StuC:
Tried baby backs twice and they keep coming out dry? Tried low and slow 220 for close to 4 hrs. Now tried 250 for 3hrs still dry. Any thoughts? Thanks.
I find BBs (loin backs actually), to be leaner than spares and therefore have a dry mouth feel.
Pull them when the toothpick tells you they're ready (At the 3.5 hr mark test the ribs with a toothpick like Andy suggests). Your results should improve. I prefer the loin backs because of the lower fat content, and you can produce great loin backs with a little practice and knowlege from Pork Ribs 101 and the rib forum.
Thanks for the input!
quote:Originally posted by StuC:
Tried baby backs twice and they keep coming out dry? Tried low and slow 220 for close to 4 hrs. Now tried 250 for 3hrs still dry. Any thoughts? Thanks.
How much did they weight? A 3 lb rack can easily go 4 hrs at 275.
What are you cooking them in/on? An occasional spritz of apple juice will help keep them moist but don't open the door too often if using an electric smoker...maybe once an hr should do it.
Look for some fat striation when selecting ribs to buy.