I made baby back ribs for the second time yesterday. Used the 3-2-1 method. They came out juicy and tasty but the downfall was I think they were overcooked. I know ribs are suppose to fall off the bone but mine slid off way to much to the point when I started cutting them they just fell apart and the meat wasn't even sticking to the bone and just was messy and sliding off. Idk if the 3-2-1 method at about 235-250 for 6 hours is to long. It did seem when I took them off to rest when I picked them up they bent a whole lot basically making a U shape I don't think it's suppose to be that bendy. I'm thinking about maybe trying a 2-2-1 method or 3-2-.5 . I put the ribs meat side down on brown sugar,honey and apple butter in foil and wrapped them and turned out juicy when all was done and I used the au jus from the foul to drip on the ribs at the end, which was great. But curious what the toothpick and bend test method is so I don't have falling apart ribs again.
Here are the pics
Here are the pics
