Costco baby back ribs - new way(for me)

[Ali Mivehchi]

I usually do my baby backs 3-2-1 method. On Saturday I decided to skip the steaming/rib bath part and instead go the spray route with mixture of maple syrup, apple juice, and apple cider vinegar and sprayed the ribs twice, once at a 3:30 hour, once at 4 hour mark.Well the mistake that I made was adding vinegar to the mixture because I believe it dried up the ribs. May have to stick with what I know. Steaming/ rib bath method. Pictures are below. Please feel free to share your thoughts regarding what I think I did wrong. Thanks.

 

[John Solak]

Sorry the ribs didn't turn out to your liking but they sure look good,

 

[Tony R]

Ribs look good..I don't think your vinegar mixture dried your ribs. Possible temp was too high and cooked to long? Do them again... My buddy does no foil process with 1/2 apple cider and 1/2 apple vinegar. They come out good.

 

[Ali Mivehchi]

Thanks John.

 

[Ali Mivehchi]

Tony, I must agree with you, now that I have had a chance to read your post. I ususally run the temp at 225-250 range. This time I ran it at 300-325 (for a shorter time period). I will do it again and see. Thanks for your thoughts.

 

[Mike Coffman]

Great looking ribs Ali! I also agree with what Tony said about temps. I
usually do my babybacks at 235 and they take just about 4 hours. At the
temps you ran yours were probably overcooked, thus the dryness. Just my
two cents worth.

 

[Paul Kastner]

On your sauce how much sugar content. It looks too me like a sugar burn. Anyway we all live and learn.

 

[George L]

I don't foil and generally run BB's and spares at around 300F, dry rubbed only. I'll probe them with a toothpick after the sizzlings stop.

 

[Bob Mann]

Ali, you didn't say how they tasted? I've gotten my ribs a bit too dark on occasion, and they tasted good!
I've sprayed my pork ribs with a mixture of apple cider and apple cider vineger, with no foiling, and they have come out good.
Try a bit lower temperature next time.
Good luck.

 

[Ali Mivehchi]

I agree Paul. Too much Sugar in the sauce, and high temp. then normal. Will go back and stick to what works.

 

[Ali Mivehchi]

Bob - It tasted more like polled pork (on the dry side of course).

 

[Ali Mivehchi]

George - Like the suggestion. Will do the tooth pick test after the sizzling stops the next time.

 

[Mike R. (Heyworth)]

I would have to agree. Dry = cooked too long. I don't foil any ribs, I just don't care for the texture that it tends to give them. Try them again, no foil, just a shorter cook time, especially with baby backs since they don't have the fat nor the thickness of spares.

 

[Andy Beers]

Trial and error and good grub in the meantime

 

[NeilH]

Very nice looking. You'll get it the way you want with the good advice here. Trust me.

 

[Wolgast]

To bad they werent to your standard...But i bet i would down em really fast

 

[JimmyE]

I'm not an expert by no means, but I can tell you that you can't hurry good ribs. I usually cook everything around 250, except chicken, but I tend to go a little less for ribs.