My baby back ribs are dry, but nice and moist when I re heat leftovers the next day...how can I make them moist the first time?
Greetings Pete! Can you briefly explain your cooking method? Prep, seasoning, time, temp, do you wrap, etc.?
Have you experimented with the 3-2-1 method or any variations of it?
I’ve tried slightly different variations but this is my standard practice.
I dry rub season ribs the night before.
Take them out of fridge around 11:30
Put in smoker 1-1:30
Smoke for about 3 1/2 hours; then wrap in aluminum foil.
Back in smoker for 2 hours
Then remove and sit on counter for an hour or so before unwrapping and cutting. They fall of the bone nicely but are still dry by my standards.
Again, the next day they are moister than fresh!
> On May 28, 2020, at 6:07 AM, Cookshack <email@example.com> wrote:
Could be that Costco is sourcing their ribs from a different slaughter house? Or the farmers have changed their feed ratio on the pigs.
Cut down your cook times and raise your smoker temp about 25* and see if that helps any?
I have also found recently that Costco loin backs, from Swift, have a large piece of the lean loin left on at the large end of the rack, which turns out dry no matter what I do. Very disappointing, and I'll be going back to Sam's for my loin backs. I do my ribs at 225 for about 5.5 - 6 hours depending on size, no wrapping but I do flip them over (meat side up to meat side down) about halfway through (don't ask me why, it just makes the top look better when I bring them in). Usually the meat is bite-off, not fall-off, just the way I like it. Except for those Costco racks, no problem with dryness.