I thought I had figured out, but my cook yesterday had only average results.
Ribs were a little over done on surface, like tough bark, but still had some fat layers on the interior. They pulled apart easy, but not uniformly through out the meat.
I cooked 6lbs standing up in a rack for about 5 hours at 270 according to the lid gauge. I rotated and flipped them after 2 hours. I did not foil them or baste them.
I did spares last year like this too, and they were excellent. I think the big difference may have been source for the meat. Yesterday was grocery store, and they were big. Last fall was small organic farm, and they were much smaller.
Any other ideas to help this? Maybe foiling would have helped keep the outside less bark and the inside rendered better?
Chad
Ribs were a little over done on surface, like tough bark, but still had some fat layers on the interior. They pulled apart easy, but not uniformly through out the meat.
I cooked 6lbs standing up in a rack for about 5 hours at 270 according to the lid gauge. I rotated and flipped them after 2 hours. I did not foil them or baste them.
I did spares last year like this too, and they were excellent. I think the big difference may have been source for the meat. Yesterday was grocery store, and they were big. Last fall was small organic farm, and they were much smaller.
Any other ideas to help this? Maybe foiling would have helped keep the outside less bark and the inside rendered better?
Chad