Bite Through Ribs
I have been making ribs for almost a year now. I have tried every which way I've read here and I keep getting fall off the bone tender. Don't get me wrong, everyone that eats them thinks that that's the way it's suppose to be but inside me it's eating me up that I want bite through. Today I did a rack of St. Louis on the kettle rubbed down with oakridge pork with a hint of sweet seduction. I cooked them at 225* used Kingsford Blue and a chunk of apple and hickory. At about the 3 hour mark I didn't wrap them shut. I put a piece of foil underneath and put some parkay, brown sugar, and agave. With about an hour left, I put a very thin layer of sauce. Took them off and let them rest. When I went to cut them, they fell apart.
I have tried the 3-2-1 method, not wrapped, spritz, not spritz, no condiments, no sauce and they still don't come out bite through.
Usually I cook them at 225-250*.
What do you guys recommend I try?