We did some babyback ribs today and they turned out way too tender. When trying to cut them; the bones just slipped out. We ended up chopping it. Tasty but way too tender.
We did a 3-2-1 at 225 degrees with plate setter. We use a temp controller so the temp never deviated by more than a few degrees.
Should we have done a 3-1-2 to minimize steaming effect?
Any and all suggestions are appreciated!!
2013 Medium BGE
2013 Mini BGE