I have few problems around the grill, but ribs are like fried chicken-it is an art to get things just "right"
I have some baby back pork ribs here-put on my preferred rub and let it sit overnight. Goal: tender meat that gently releases off the bone. I do NOT want disintegrating fall off the bone meat. I can put them in a pressure cooker if I wanted that.
Problem: I feel like my ribs end up tough for two reasons. 1) Despite 4-6 hours at 225, I don't cook them enough. I don't see the meat shrinking around the rib bones or 2) I cook them enough, but they get chewy.
I am not worried about grill temp/smoke-that I am happy with. My guess is that to fully cook, the ribs are drying out. While I do keep a pan of water in the grill over the coals, I never have done a "mop". Is that what I need to do to get them to cook fully without drying out? I am kind of leery about wrapping in foil (this 3-2-1 method)-other successful people are able to grill good ribs without resorting to shenanigans.
Is a simple mop what I need?
I have some baby back pork ribs here-put on my preferred rub and let it sit overnight. Goal: tender meat that gently releases off the bone. I do NOT want disintegrating fall off the bone meat. I can put them in a pressure cooker if I wanted that.
Problem: I feel like my ribs end up tough for two reasons. 1) Despite 4-6 hours at 225, I don't cook them enough. I don't see the meat shrinking around the rib bones or 2) I cook them enough, but they get chewy.
I am not worried about grill temp/smoke-that I am happy with. My guess is that to fully cook, the ribs are drying out. While I do keep a pan of water in the grill over the coals, I never have done a "mop". Is that what I need to do to get them to cook fully without drying out? I am kind of leery about wrapping in foil (this 3-2-1 method)-other successful people are able to grill good ribs without resorting to shenanigans.
Is a simple mop what I need?
