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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-28-2011, 08:01 PM   #16
southernstyle
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the baby backs would have needed 1 hr at 250. and they were small. just guessing
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Unread 11-28-2011, 09:44 PM   #17
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Microwave i think is whats up. But I will say this, my baby backs ive been cookin are about 2.5-3 lbsh... and i cook at about 250 and they were done in 3 hours. its been about 1.5 hours smoke, 1 hour in foil, 45 min back on the smoker with the glaze, juicy as hell, and fully done
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Unread 11-29-2011, 05:43 AM   #18
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IMHO it was too much time in the oven at 350° that dried them out, it is possible to dry out meat by braising too long.
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Unread 11-29-2011, 07:13 AM   #19
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As mentioned earlier. I wouldn't go freezer to microwave. The day before (if they're in the freezer) move them to the fridge. That way they can thaw out, but not cook any. Then I still try to let mine sit out for 15-20minutes before I put the rub on (most time during trimming ect)

Also, in my short life of cooking ribs. I have quickly learned ... SPRAY WITH APPLE JUICE. My first rack came out dry, so I bought a spray bottle and filled it with apple juice. I tend to spray around every hour ... per Myron Mixon on BBQ Pitmaster's he sprays nearly every 15 minutes. Since Ive started spraying I haven't had a problem with juiciness
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