Dry ribs - foil last 30 min thoughts??

[Thomas The Tank]

I got a case of ribs from a new meat supplier. I believe they are of the Duroc breed. They are 2 1/4lb or less and membrane peeled already. They did seem leaner than the ones I’ve gotten from Sam’s or Meijer.

I put rub on and in the fridge a few hours before I was ready to cook. I threw them in my Rec Tec trailblazer with a water pan and let it run at 180 for about 30min then bumped to 225 and let it ride there until finished. I did spritz multiple times during the cook as well, but I did not sauce at all.

They were tender and clean bite off the bone, but the top layer was dry in spots and hard to cut through. It also had some dry areas of the inside meat too.

I’ve really tried to get away from wrapping ribs because I feel like it changes the flavor I am looking for.

I did some ribs for New Years Eve and had some guests over. I did sauce and foil the last 30-45min and they were great. Could saucing and foiling the last half hour make that much of a difference??? Any input in using butcher paper instead of foil?

 

[BackyardCarnivore]

I think saucing and foiling would definitely eliminate the dry top spots on top but you could also spritz them once or twice to accomplish that.

 

[SmokinEdge]

What was your IT when you pulled them out of the cooker?

 

[BackyardCarnivore]

IT when I pull out to foil or IT to take them out to eat? I usually cook them for 3 hours exactly no matter what temp them foil them. When I take them out to eat I take them out at 195

 

[Thomas The Tank]

I think saucing and foiling would definitely eliminate the dry top spots on top but you could also spritz them once or twice to accomplish that.

I did spritz multiple times during the cook, are you saying spritzing right after pulling them off.

What was your IT when you pulled them out of the cooker?

The last temp I got was 193, I let them go for another 15-20min.

 

[BackyardCarnivore]

I did spritz multiple times during the cook, are you saying spritzing right after pulling them off.

The last temp I got was 193, I let them go for another 15-20min.

No I was just going to suggest doing it a few times during the cook but if you are I am puzzled. I know you can never go wrong with foil though :)

 

[chopsaw]

Might be to much loin meat on the ribs . I got away from Baby backs for this reason and started doing spares .

 

[SmokinEdge]

Might be to much loin meat on the ribs . I got away from Baby backs for this reason and started doing spares .

Loin meat can definitely be a factor with dryness on baby backs. Those “extra meaty” baby backs need extra attention.

 

[Thomas The Tank]

Might be to much loin meat on the ribs . I got away from Baby backs for this reason and started doing spares .

Yeah, that is why I got them 2 1/4lb or less since it is processed more even across and less thick spots. I figured it would be less loin meat too. I can always get them 2lb or less also for 10¢ more/lb, but don’t know if it would make a big difference.

 

[SmokinEdge]

I did spritz multiple times during the cook, are you saying spritzing right after pulling them off.

The last temp I got was 193, I let them go for another 15-20min.

Good chance you over cooked them just a bit. At 193 you were at the “bite” stage. In foil another 15-20 could have sent you past 205. Meat starts to dry at that point. Boiling the juice out of it, if you will.

 

[radio]

Memphis style ribs (rub only, no sauce) tend to get a tad dry in most pellet smokers due to the constant circulation of air. uneven temps in the cooking chamber can also be an issue , especially near the edges of the grates. I prefer the 3-2-1 or 2-2-1 method to help retain moisture even in my stick burners. I do not sauce or spritz any meats I smoke.

 

[gary s]

Everybody has their own method and Taste certainly differ. Wet, Dry, Spicy, Mild etc. When I cook for My whole Family I do some of all that I mentioned. I usually smoke uncovered for 3 - 3,5 hours, wrap them in Foil cook for another hour or so , then finish them unwrapped , I spritz to keep from getting to dry. I guess I have never checked or taken the temp of ribs ? Bend test and looks .
I cooked two spares and two baby back last weekend, turned out great. But there is no telling how many racks of ribs I have cooked in the past 50+ years, so it's easy for me.
Your ribs looked good to me, I'd eat em.
Experiment some on different techniques until your happy

Gary

 

[jcam222]

I’ve been having a hard time with baby backs lately too. Same issue dry surface and frankly dry in general. I do think they have to much lean loin on them. I greatly prefer spares now. Out of curiosity do you have the meaty section facing up or down ? Where is heat source in relation to cooking surface?

 

[BandCollector]

Good chance you over cooked them just a bit. At 193 you were at the “bite” stage. In foil another 15-20 could have sent you past 205. Meat starts to dry at that point. Boiling the juice out of it, if you will.

I have to agree with SmokinEdge

I pull mine at 193˚ regardless of the time in my Woodwind and am very pleased with the results.

I hope this helps,

John

 

[Thomas The Tank]

Good chance you over cooked them just a bit. At 193 you were at the “bite” stage. In foil another 15-20 could have sent you past 205. Meat starts to dry at that point. Boiling the juice out of it, if you will.

Make sense with carry over, probably should have pulled them, the 2 1/4lb and down was my first rack is defiantly different than the meaty ones I usually got.

 

[Thomas The Tank]

I’ve been having a hard time with baby backs lately too. Same issue dry surface and frankly dry in general. I do think they have to much lean loin on them. I greatly prefer spares now. Out of curiosity do you have the meaty section facing up or down ? Where is heat source in relation to cooking surface?

I had them meat up, laid them across the center of the grate, fire pot is pretty dead center of the grill, even rotated the ribs during the cook when I went to spritz.

 

[jcam222]

If day foiling at the end must be the ticket for you.