My ribs have been constantly coming out a bit on the dry side. I cut the cook time to 4 hours for these baby backs (2.5 hrs, 1 hr wrapped, 30 min sauced) and they came out perfect. Bite tender and finally moist and juicy.
by SeaBassAndTheFellas
14 Comments
wulfpak04
Look delicious!
Rich-Context-7203
Baby backs are, IMO, the most challenging, because they have loin meat on top, and it can get dry, dry, dry. I now do them only on a Parilla, bone-side down, flipped loin side down.for about 15min to finish
Sweet-Quarter3569
We’ll share your secret!
Freight-Harbor
Is it cake !
irishff43
Excellent work
AscendentElient
Temp?
OnlineIsNotAPlace
they do not need to be wrapped. a pan of water on another shelf will help with moisture. 3 hours 210 degrees no sauce.
14 Comments
Look delicious!
Baby backs are, IMO, the most challenging, because they have loin meat on top, and it can get dry, dry, dry. I now do them only on a Parilla, bone-side down, flipped loin side down.for about 15min to finish
We’ll share your secret!
Is it cake !
Excellent work
Temp?
they do not need to be wrapped. a pan of water on another shelf will help with moisture. 3 hours 210 degrees no sauce.
Looks like perfection🫠
I spritzed my last rack. We sauce at the table
Grats!
Look awesome!
Finally?
Yea buddy!