G
Guest
Guest
I have cooked baby backs 4 times now and get the same results every time. The meat always tastes great but seems to get a little dry on the outside. It's like the meat has a drier shell over a moist interior. Is this the way it's supposed to be?
All 4 times I have used the BRITU method: Removed the membrane, applied the rub, let them set over night, fired up using menion method, put the ribs on at 250, kept the temp between 225 - 235 for the first 4 hours, raised temp to 275 for the rest of the cook. All four cooks took between 4 3/4 hours to 6 hours.
It seems like I am over cooking them but the limited pull down of the meat from the tips of bones would indicate that this is not the case.
Can anyone offer any advice? I really love good ribs and I am going to keep cooking them until I get them tight, I don't cave how many shoe leather-like racks of ribs I have to go through to get it right!
All 4 times I have used the BRITU method: Removed the membrane, applied the rub, let them set over night, fired up using menion method, put the ribs on at 250, kept the temp between 225 - 235 for the first 4 hours, raised temp to 275 for the rest of the cook. All four cooks took between 4 3/4 hours to 6 hours.
It seems like I am over cooking them but the limited pull down of the meat from the tips of bones would indicate that this is not the case.
Can anyone offer any advice? I really love good ribs and I am going to keep cooking them until I get them tight, I don't cave how many shoe leather-like racks of ribs I have to go through to get it right!