Dry Section of Port Ribs

[bigbrave]

Just joined forum and this is my first post. Been smoking a while, and have a problem I hope someone can explain and offer guidance.

I've attached a photo of ribs that I recently made. My problem is the area on the upper-right-hand side. The meat is "whiter" and very dry. All the other meat is darker, and much more moist. I don't like this part of the rib as it is very (!) dry.

So I'm wondering...am I buying the wrong meat, cooking them wrong? Or something else?

I smoke 3-2-1 @ 250. Use apple juice, butter, honey and brown sugar in the wrap.

Advice appreciated!

 

[tbern]

Hi and welcome to the forum from Minnesota!

Will give your question a bump back up to the top and hopefully someone will be able to give you some ideas to help.

 

[TNJAKE]

That's a common issue with baby backs since COVID happened. Producers are leaving a ton of loin meat on the ribs. It used to not be that way but good baby back are hard to find the last 2 years or so. You can try trimming the loin meat next time which will help. I inspect ribs close nowadays and have basically moved over to spare ribs

 

[TNJAKE]

Also after rereading your post 3-2-1 at 250 is way too much for babybacks. If you like that method then use 2-2-1 at 225-240. You will have better results all around.......3-2-1 is for spare ribs

 

[negolien]

Yeah, I was gonna say they looked a little dry to me so I would guess overcooked also.

 

[Hockeydudde]

I was at the store yesterday. Packer Loin is $1.99/lb. Baby back, $3.79 a lb.
I got bb ribs because I hadn't had them in a while. Going to watch out for that loin meat.