Baby Back rib bark?

[Matt12351]

Hi guys new to the forum,

Been trying my hand at smoking for about 9 months and currently trying to perfect ribs.

Currently smoke the ribs for 2 hours at 225F then wrap them with honey, a lil sauce and a splash of apple juice for another 2 hours and then finish them off sauced for around 20 minutes. The ribs come out lovely and tender easy to remove from the bone with little/to resistance but not falling off.

The top of the ribs always come out a little dried out, it still pulls apart easily but is slightly dry. Its only a 1 or 2 mm thick. Is this normal? i only ask incase it is and im chasing a ghost! It makes it hard to get a nice cut as the top pulls apart. and away from the rest of the rib.

Cheers in advance,

 

[SmokinAl]

Most of us like that crust on the ribs. You may want to try an electric knife.
Al

 

[JC in GB]

Are you cooking back ribs or spare ribs? That crust is tasty as long as it isn't charred badly IMHO. I think that a St Louis cut rib may stay a little more moist than a back rib. I have found St Louis style ribs to be a bit more forgiving for dryness.

 

[sandyut]

I have always used the 3-2-1 method. 3 hours smoke, 2 hours wrap, 1 hour sauced and smoked.

I agree with JC tho - BBs are meatier and not and juicy, St Louis might a smidge easier and forgiving do to more fat. My last batch of BB was good, but not as juicy and fall off the bone as my regular SL.