I've had great success cooking baby back ribs on my Green Egg... until last weekend. There were a number of variables that were different and perhaps it was a combination of all of them that contributed to the problem. Just curious if anyone has any input...
1. I was using hardwood briquets (bought them on accident) for the first time. They produce a lot more ash and my fire wasn't quite as hot as normal.
2. I applied BBQ sauce pretty early as I really wanted it to carmelize on the ribs.
3. I bought ribs from a new source and they were really meaty and thick.
4. I cooked 3 racks on my medium by curling them into a circle and standing them on end. (I've done this before and it worked great.)
5. I sprayed the ribs every 20 to 30 minutes with a mixture of 50% apple cider vinegar and 50% apple juice.
Normally, I use a 2-1-1 method for Baby Backs (at about 250 dome temp), but as the ribs were in a circle I couldn't foil them so I skipped this part.
After four hours I checked the ribs and they looked pretty good, but they had hardly pulled back from the bone and I couldn't pull two of them apart (doing the pull test).
They were a little better after 5 hours, but I still couldn't pull them apart.
After six hours I STILL couldn't pull them apart easily, and they had only pulled back from the bone by a very small amount. But when I poked between the ribs with a toothpick they seemed pretty tender.
The tenderness was pretty good but they were covered in fat. It left our lips and mouth feeling "coated". Not pleasant.
What happened? Were my temps too low? Did the BBQ sauce prevent the fat from properly rendering out of the meat? Maybe I didn't have baby back ribs and they needed a little longer. (They were definitely not spares, though.)