Hey Guys,
I need to make some Fall-Off-the-Bone Restaurant Style Baby Back Ribs for some family coming into town. These aren't my preferred style but what do you guys do to achieve these? I usually use 2 3/4 lb - 3 lb racks I get get from Costco. I made some today at 275° and used something close to a 3-1-1 type cook. Ribs were great but weren't falling off the bone by any means
I'm thinking of using a 2-2-1 type cook at 250° to achieve the desired Fall-Off-the-Bone
Results. Have you guys done anything differently that worked well for these type of Ribs??
Thanks
I need to make some Fall-Off-the-Bone Restaurant Style Baby Back Ribs for some family coming into town. These aren't my preferred style but what do you guys do to achieve these? I usually use 2 3/4 lb - 3 lb racks I get get from Costco. I made some today at 275° and used something close to a 3-1-1 type cook. Ribs were great but weren't falling off the bone by any means
I'm thinking of using a 2-2-1 type cook at 250° to achieve the desired Fall-Off-the-Bone
Results. Have you guys done anything differently that worked well for these type of Ribs??
Thanks