First time poster, love the site and thanks for all the crazy good info.
I've made a dozen of so racks of ribs. I don't care for foiled methods and 225-250 for 3-4 hours works best for me.
My question is on baby back ribs there is a hunk of meat on about a 1/3 to 1/2 of the rack that is always dry as hell. It runs across the top of the meat at the thickest part of the rib by the long end I believe. The rest of the meat comes out perfect but these few bites are terrible. I prefer spares for this reason, they just come out nice and uniform but around here I can get babies cheaper and I like that they are easier to eat and meaty. Is it possible I'm under cooking them and the thick part isn't getting done? The entire rack feels probe tender but that one muscle stays tough so I'm afraid to cook it longer and have the rest fall apart or get dry.
I was thinking hot and fast would be better suited for baby ribs. Does anyone else experience this? Is there any adivice you experts have?
I've made a dozen of so racks of ribs. I don't care for foiled methods and 225-250 for 3-4 hours works best for me.
My question is on baby back ribs there is a hunk of meat on about a 1/3 to 1/2 of the rack that is always dry as hell. It runs across the top of the meat at the thickest part of the rib by the long end I believe. The rest of the meat comes out perfect but these few bites are terrible. I prefer spares for this reason, they just come out nice and uniform but around here I can get babies cheaper and I like that they are easier to eat and meaty. Is it possible I'm under cooking them and the thick part isn't getting done? The entire rack feels probe tender but that one muscle stays tough so I'm afraid to cook it longer and have the rest fall apart or get dry.
I was thinking hot and fast would be better suited for baby ribs. Does anyone else experience this? Is there any adivice you experts have?