I just cooked a rack of Baby Backs on my kettle. I usually do spares. Mine turned out a bit dry. I cooked em @ 275 for 2:30 hrs and then sprayed with apple juice and foil wrapped for a little over an hour @ around 350. I took them off when they were probe tender bout 203. Rested in a cooler for 30 minutes. I then put them over hot coals for a few minutes and cut them up. The flavor was great, but somewhat dry. I was very surprised. Next time I think I’ll doing them slower and longer. Probably just rushed them. Any suggestions appreciated.
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Don't think I would have taken it up to 350, nothing wrong with where it was. I probably only do baby backs 4 hours at 275, so you really only saved yourself a half hour. I also don't temp ribs, don't trust it with the bones so close. Bend test only. Just my $.02. -
Hard to say but I think you may have cooked them too hot for too long. BB’s are tricky that way.Comment
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I've been smoking ribs for 30 something years, and that is one of the few meats I do not temp. It's more a time and bend test thing. The meaty baby backs or loin backs usually take me about 5 hours at 225 to 250, without wrapping. When I used to crutch them in foil, it was more like a 2-2-1 method, still about 5 hours at 225 to 250. If I rushed them, I don't think I would do it at 350. Maybe a butt could handle that heat, but it would likely dry out ribs.Comment
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Agree, I don't temp ribs either its a feel thing.
I do cook at 300ish depending on the BKK's mood.
Wrap in foil is optional depending on how the cook is progressing
Tried mayo as a binder a few weeks ago and the family raved about the results so a binder is something the OP should consider.
Kept them moist without the crutch
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