I still cant wrap my head around the gooey powdery statement, please clarify.
Its either gooey or powdery (dry), I cant see it being both???
But I feel your main problem was they were undercooked, your times seem ok so it must have been your temps were lower than you thought??
I don't rub the night before, and I would not suggest it but other folks do
I would ditch the mustard as well.
My rubs are low in sugar.
I mop with Worcestershire, Soy Sauce and Jack Daniels, sometimes I add a can of coke, this penetrates the meat but also has enough sugar to get a nice thin crust.
After Several hours I will start building a glaze.
Jimmies results are different than mine... if I'm reading that correctly... I don't get more of a bark with higher heat, but rather more of a char.
I will usually finish off ribs over high heat for a minute or two each side.
- Finishing over high heat.
3-2-1 Fall off the bone
- Fast and hot ribs, the best texture I have found to date! 70 minutes at 450°F
- BB's @ 2-2-1 225° - 235°
- way overdone but still edible.
Looks like you got some great advice... SO...lets see some more ribs
Goodluck my friend.
$$$$$$$$$$ SQWIB... thanks.