Don’t Know What Went Wrong Ribs

[AlbertSanchez]

Don’t know what happened but this was one of the worst cooks I’ve ever done...

Have always had good luck with baby-back ribs - EXCEPT ONCE. Here's why:

I heavily applied BRITU rub on the ribs prior to cooking, and let it sit for 4 hours. This was a bad thing to do, because the salt in the BRITU had the effect of "curing" the meat, in that 4 hour period, which made the rib texture seem like ham after cooking. Don't remember if I foiled or not.​

LESSONS LEARNED:

1. "Lightly dust" the ribs with BRITU or any rub which may contain salt, for only 2 hours max before cooking.
2. When foiling the ribs, baste them with warm apple juice.
3. Cook temp not to exceed 250 if possible.

This method has always worked very well for me. I'm sure there are other methods which yield great results too.