Baby back keep drying out ?

[JLinza]

It could be the sauce if it is a ketchup based sauce at highr heat. Try glazing after perhaps

 

[cjmac]

It could be the sauce if it is a ketchup based sauce at highr heat. Try glazing after perhaps

Yeah you know I never thought about the sauce it could be burning I guess? Causing a hard bark? They like the sunnies Original Barbecue sauce

 

[cjmac]

It could be the sauce if it is a ketchup based sauce at highr heat. Try glazing after perhaps

Sonnys original bbq sauce

 

[JLinza]

I would leave sugar out and see what happens

 

[cjmac]

I would leave sugar out and see what happens

Leave the sugar out of the rub that I use?

 

[BigW.]

If my wife wants fall off the bone baby backs I'll do 2-1-1. You may want to leave off the sauce completely. I'll usually not add anything during the wrap stage. Then sauce the last 30 min or so after unwrapping.

 

[BigW.]

Leave the sugar out of the rub that I use?

No, it is already in your premade sauce. I would try not using it, or find a vinegar based sauce instead.

 

[cjmac]

If my wife wants fall off the bone baby backs I'll do 2-1-1. You may want to leave off the sauce completely. I'll usually not add anything during the wrap stage. Then sauce the last 30 min or so after unwrapping.

That's what I've been doing putting the sauce on the last 30 minutes after unwrapping

 

[cjmac]

No, it is already in your premade sauce. I would try not using it, or find a vinegar based sauce instead.

So keep using the rub the way that I have it ?
just use a different barbecue sauce?

 

[JLinza]

Leave the sugar out of the rub that I use?

My guess is its the brown sugar thats the problem. Brown sugar will burn at lower temps cause of the molasses. White sugar won't burn until around 320⁰F. Trial by fire...

 

[BigW.]

So keep using the rub the way that I have it ?
just use a different barbecue sauce?

Or no sauce at all. Going for a more basic approach first, then add more down the road. If your ribs have some pull back and flexible they are done. If they fall apart then ribs are really done..can still be excellent depending on what your family likes.

 

[cjmac]

Or no sauce at all. Going for a more basic approach first, then add more down the road. If your ribs have some pull back and flexible they are done. If they fall apart then ribs are really done..can still be excellent depending on what your family likes.

I wasn't going to add sauce until I pulled them off the grill completely
They prefer them to be soft but not just fall apart from what I have found that seems to be right around the 190° mark

 

[912smoker]

Here's a great clip cooking at 275.



Keith

 

[Elf@shore]

Morning iv tried to smoke baby backs on my pellet smoker for good while now. Always end up with a little bit of hard bark and lot drier than I expect ! Iv tried the 321 , 211 at 225 and 250 deg. Could it be the rub im using making it like that ?
Did some yesterday, and thay where little better than other times

Yesterday I tried 2 hours at 300deg spritzing every 30 mins .

Then 1 hour in wrap with brown sugar, honey , butter and little apple juice .

Then 30 mins unwrapped last few mins paint with bbq sauce. Could it be the bbq sauce makimg a hard bark cause its getting hot and glazing over ?
Maby just unwrap check temp ? If there soft and about 190-200 just take them out and sauce them let them sit for bit ?

Here is the rub I use

BBQ BB Ribs :
I have done a few on both a gasser and now my pellet grill, very similar results.
I used the BBQ LABS BB RIB on You tube, last run. Recipe.
Same exact grill with 2 full racks.
They were better then I have made in the past.
But slightly dry, had a bark and good flavor.
IMO: I would do this ?
Take ribs out and hit with SPOG or Montreal spice, sit for 30 m to an hour , so they cook evenly.
Set yur grill @ 250 and add a water pan of ACV, close to an inch deep. set off to the side away from the vent going out, want the meat to obtain the moisture : Flavor, Tenderizing the meat, and of coarse to keep from drying it out !
Go for 2 hours unwrapped @ 250.
Then its yur call:?
I rearrange the ribs for hot/cold spots and may flip, but usually later.
You can add more water to the drip pan or pull it to obtain a bark? YUR CALL!? You can cut a small Pc off the ends to give you a better idea?
Can sprite it if you want to, But the water pan should help?
DO NOT SPRITE @ 30 m, every time you open the grill, it takes longer to cook !
Once it hits 190 ish ? See if they are sagging down, falling apart ,ect. Probing ?
Be careful of salt if you did the dry brine, then omitt All, Use a glaze ?
Be a good time to add brown sugar to yur BBQ sauce. heat it up.
I used Hot Honey for the 1st time? LIKE it' its mild compared to Tex/Mex hot peppers.
BBQ Sauce mellows it out a bit.
Sauce um up and return to the grill 300 for 5 m and check. Let them sit for a few.
Cut up and eat !
I tried to simplify the cook.
I find the wrapping and extra steps are not really helping the process?
High heat is not good
Use a water pan
Add brown sugar @ the very end when saucing.
Lastly its going to take longer than 3 Hrs !?
They are done when they are done!
That's why you sit in a restaurant too long @ yur table, Chef is doing his magic! Do not rush it !
ELF

 

[cjmac]

BBQ BB Ribs :
I have done a few on both a gasser and now my pellet grill, very similar results.
I used the BBQ LABS BB RIB on You tube, last run. Recipe.
Same exact grill with 2 full racks.
They were better then I have made in the past.
But slightly dry, had a bark and good flavor.
IMO: I would do this ?
Take ribs out and hit with SPOG or Montreal spice, sit for 30 m to an hour , so they cook evenly.
Set yur grill @ 250 and add a water pan of ACV, close to an inch deep. set off to the side away from the vent going out, want the meat to obtain the moisture : Flavor, Tenderizing the meat, and of coarse to keep from drying it out !
Go for 2 hours unwrapped @ 250.
Then its yur call:?
I rearrange the ribs for hot/cold spots and may flip, but usually later.
You can add more water to the drip pan or pull it to obtain a bark? YUR CALL!? You can cut a small Pc off the ends to give you a better idea?
Can sprite it if you want to, But the water pan should help?
DO NOT SPRITE @ 30 m, every time you open the grill, it takes longer to cook !
Once it hits 190 ish ? See if they are sagging down, falling apart ,ect. Probing ?
Be careful of salt if you did the dry brine, then omitt All, Use a glaze ?
Be a good time to add brown sugar to yur BBQ sauce. heat it up.
I used Hot Honey for the 1st time? LIKE it' its mild compared to Tex/Mex hot peppers.
BBQ Sauce mellows it out a bit.
Sauce um up and return to the grill 300 for 5 m and check. Let them sit for a few.
Cut up and eat !
I tried to simplify the cook.
I find the wrapping and extra steps are not really helping the process?
High heat is not good
Use a water pan
Add brown sugar @ the very end when saucing.
Lastly its going to take longer than 3 Hrs !?
They are done when they are done!
That's why you sit in a restaurant too long @ yur table, Chef is doing his magic! Do not rush it !
ELF

Im definitely gonna try this .thank you for the info !