First rib cook was a disaster...
I cooked baby back ribs on Saturday and apparently I did my best to cook them poorly. I cooked them for three hours on 225 and then 350 for 2 hours. The ribs were extremely fatty and the meat was chewy. I completed the bend test and the bones were white. I dont think I overcooked them because they were moist but tough.
Hopefully you guys will be able to help as any advice will be greatly appreciated..
1) Do I need to use St Louis style of ribs. The Baby backs have so much fat they are almost inedible. In the past I've gotten them from a high end butcher so I dont think its the quality of meat Im using.
2) Any recommendation for changes in the way I cook them?