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I finished up a cook tonight and need I need some advice. I did baby back ribs the following way: Removed membrane, added yellow mustard and Famous Daves rib rub. Started 2.5 hours at 250 degrees on v rack, then wrapped them in foil with a few tablespoons of apple juice and worchestshire sauce. Continued at 250 degrees in foil for 1 more hour. Lastly, I unwrapped them and sauced them. I went 1 more hour. Also the drip pan had apple juice in it.
Results: The ribs tasted great but I feel they could have been a bit more tender. The top meaty part of the ribs were tender, but the meat could have come of the bones a bit easier. Please help me tweak this method.