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Did I cook to long?

awmawm Posts: 177
I started the baby backs for 2 hours around 250 275. Then foiled them with apple juice for 1.5 hours l, took off foil and back on for about 25 min. I was planning on doing another 30 min but I went ahead and tried the bend test. Well there wasn't much bend before they just fell apart. They were moist, tender and tasted great but I'm just wondering if over cooking or to much foil time caused them to break apart. This is just my 2nd time with ribs so still trying to learn.
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  • DMurfDMurf Posts: 479
    So the last ribs I did I foiled, had never done this before. During the foiling the ribs steam and this releases the meat from the bones and creates those fall off the bone ribs. I had the same issue you did in trying to get them back on the egg to finish as mine just fell apart. They tasted great! But the texture was very soft.

    I don't think I will foil mine in the future as I like a little more pull to my ribs.
    BBQ since 2010 - Oh my, what I was missing.
  • henapplehenapple Posts: 13,527
    Just don't foil as long...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • minniemohminniemoh Posts: 1,191
    I have found that if I foil for over an hour, my BB ribs come out too soft for my preference. I like to do them at 225-250 and they're done when they pass the bend test. I've had them take as long as 6-7 hrs. When they took that long, I think I opened the egg too many times to check on them so it added to the cook time. I was working in the yard that day and in no hurry but they just smelled so good! 
    L x2, M, S, and Mini. She says I have enough now....
    eggAddict from MN!
  • I only foil for whatever time I need to top off the other cook items.  Always turns out well.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • MickeyMickey Posts: 16,047
    Might also check your gauge to be sure what temp you are cooking at. I am also not in the foil camp,but my ribs are always readying 100 mins anyway.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • I use to cook 3-2-1 and then switched to 3-1-1 and have found the texture to be much nicer.  I keep the dome temp below  250º during the cook.

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