I smoked three racks of Swift Premium baby back ribs I purchased at Costco yesterday. One reason I like Costco's baby backs is that they are usually very meaty, with plenty of loin meat on the ribs. I had dry-brined the ribs for about 6 hours prior to applying my rub and starting the cook. I use a Smoke Vault 24, running at my usual ~250 F. Met the bend test after about five hours when I glazed and finished the ribs for a few minutes at high heat. I've followed this script many times with great results.
The thing I noticed about this cook was while most of the ribs were excellent - moist with great texture, the extra thick loin meat on the ends of the racks was much dryer than normal. The flavor was good, and they weren't too tough, but I was disappointed with the loss of moisture.
My question is if anyone has a suggestion for how to avoid having the thick loin meat dry out when I do these kinds of baby backs? Should I cook hotter for a shorter time? Cooler and longer? I prefer not to wrap baby backs to get the texture I like, but is that a way retain moisture in the thick loin meat?
Thanks for any suggestions.
The thing I noticed about this cook was while most of the ribs were excellent - moist with great texture, the extra thick loin meat on the ends of the racks was much dryer than normal. The flavor was good, and they weren't too tough, but I was disappointed with the loss of moisture.
My question is if anyone has a suggestion for how to avoid having the thick loin meat dry out when I do these kinds of baby backs? Should I cook hotter for a shorter time? Cooler and longer? I prefer not to wrap baby backs to get the texture I like, but is that a way retain moisture in the thick loin meat?
Thanks for any suggestions.
Comment