Why oh Why were my Baby Backs Dry?

Unknown

I cooked them directly at 250 for 3 hours. They were dry as a chip. Do baby backs need to be cooked indirectly?

Unknown

Mrs. E,
I'm far from being an expert but my best luck with baby backs is indirect over a drip pan at around 235-250.[p]I put some water and cider vinegar in the drip pan. Not sure if that does anything but its sure smells good when you turn the ribs every hour or so.[p]Usually they go 3-4 hours.[p]I'm a total convert to the CYM (cheap yellow mustard) and JJ's rub so popular on this forum. You almost don't need any sauce at all because they're very moist and tender but I put some "Fat Freds" pn during the last 45 minutes or so but just a little.[p]Never any leftovers.[p]Good luck![p]

Nature Boy

Mrs. E,
Direct babybacks can be great...with a close eye. Cat makes some of the best ribs I have ever had, and she does them direct at 250. She checks the doneness often after 2.5 or 3 hours with a toothpick, and pulls them off immediately when the toothpick goes in and out with little resistance.[p]Your times and temps sound good to me though...if anything a tad short. But dry ribs are usually overcooked. Was your dome thermometer calibrated? Did you move around to avoid the hotspots?[p]A couple ideas anywho! Have a great weekend.
NB