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Babyback Ribs Too Tender

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!!
-----------------
Hook'em Horns!!

2013 Medium BGE
2013 Mini BGE

Comments

  • 3-1-1 is the way I like to do my babybacks.
  • What temp do you do 3-1-1?
    -----------------
    Hook'em Horns!!

    2013 Medium BGE
    2013 Mini BGE
  • same, anywhere from 225-250.  The foiling in the middle of the cook is what makes them extra tender, so cutting down the time there will solve your problem.
  • Thanks!!

    Like them tender but not fall off the bone tender.
    -----------------
    Hook'em Horns!!

    2013 Medium BGE
    2013 Mini BGE
  • JRWhiteeJRWhitee Posts: 3,135
    I do 3-1-1 at 250 they turn out great
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • TEggSunTEggSun Posts: 244
    I have done 3-1-1 at 250 and they always turn out great.  Very tender, no pull, but they stay on the bone.  Last week, I tried a 2-1-2 and loved the result.  Same tenderness, but had a much better bark.  Certainly, they weren't quite as juicy, but that smoke flavor was the best ever.
    Transplanted from Austin, Texas to Medina, Ohio

  • nolaeggheadnolaegghead Posts: 20,521
    Adjust your times.  I don't foil, but every hour of foil is equivalent to 2 hours of non-foil roasting.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Thanks all!!

    When non foiling. Do you go 4 hours at 225?
    -----------------
    Hook'em Horns!!

    2013 Medium BGE
    2013 Mini BGE
  • TEggSunTEggSun Posts: 244
    In my experience, that is not long enough to get them tender.  If you don't want to wrap them, I would think you'd need at least 6 hours at 225.  I'm just guessing though, because I have never tried completely unwrapped baby backs.  One hour wrapped is the least I have done.
    Transplanted from Austin, Texas to Medina, Ohio

  • MaC122MaC122 Posts: 705
    baby backs usually go well with the 2-2-1. Spare ribs 3-2-1
    St. Johns County, Florida
  • YEMTreyYEMTrey Posts: 4,003
    edited August 2013
    I've never wrapped babybacks when I've done them.  Straight on the rack for approximately 5-6 hours at 250.  I'll check for the bend test and start saucing a slab for my kids around the 4 hour mark or so.  Always turn out perfect.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • JRWhiteeJRWhitee Posts: 3,135
    IMHO 225 is too low for ribs.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Ragtop99Ragtop99 Posts: 1,528
    Skip the foil. 
    Cooking on an XL and Medium in Bethesda, MD.
  • KennyLeeKennyLee Posts: 733
    As others have mentioned, you can either go down to one hour of foil or skip it altogether.  The thing about the Egg I have found versus other cookers/smokers is that it is superior at holding the moisture in the cooker and hence the meat.  Therefore either no foiling or minimal (no more than an hour) works great.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • td66snrftd66snrf Posts: 952

    A few weeks ago I was doing baby backs and my wife and daughters were gone longer than I was expecting. They ended up being pull pork with bones in it. My youngest dubbed them Pulled pork on a stick! Maybe you'll see them at the fair someday.

    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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