Baby Backs Too Tender?

[bbrock293]

Hey guys, here is my question. I had 3.88 pounds of baby backs that I smoked using the 1.5/1.5/1 method. I was able to maintain a temp of 225-275 throughout the smoke. When I foiled during the middle, I used a 1/2 cup of apple juice, along with some brown sugar, honey, hot sauce, and Parkay. When I pulled them out of the foil, some of the bones were sticking out of the meat on the bone side (not on the ends). I figured they would crisp up a bit during the last hour but they didnt. They were the best ribs I have ever tasted, so the taste was perfect. However, I basically just pulled the bones out of the meat since they slid right out and ate them with a fork. Here are my two questions:

1. Did I use too much apple juice during the foil, since I already had Parkay in there?

or

2. Did I not finish them long enough?

Thanks!

 

[roller]

I use the 2-2-1 method at 225* with beer in the foil and I do alot of them and they always come out perfect. Never had the bone just slide right out...

 

[venture]

I would experiment by reducing the foiled time until you get them where you like them. Also, it doesn't take a lot of liquid in the foiling stage.

Good luck and good smoking.

 

[chef jimmyj]

I would venture a guess that the temps were well above 225*F most of the time. If the temps held at 225*F 75-80% of the Smoke the timing you used might have resulted in slightly tough texture to the meat. I use a 1/2C of liquid in my foil consistently so I think you were fine there. The last hour really just dries the ribs, resets the Bark and Caramelizes any sauce you add at the end. If the ribs are already Fall off the Bone, the last hour will not reverse it...JJ