This weekend I did a single rack of spare ribs.. My third one. The first two turned out fantastic and it only stands to reason that as I perfect my technique I learn a lesson or two.
I decided that I was going to do two things
1) Put a pan of water under the ribs
2) Spritz them with some apple cider vinegar/oil combo
3) Sauce them when wrapping in foil.
I did 2-2-1 (actually a 2-2-2). During the unfoiled phase I flipped them after the first hour and saw that they were really moist and lots of liquid was present. More so than usual. Perhaps it was the water pan?
The end result?? Somewhere along the line there was too much liquid. There was no bark and it was almost like they were steamed and BARELY held together after cutting.
Oh well.. lesson learned. I guess I will just have to try again. Next time I think I'll skip the water pan and go easy on saucing while in foil. No pics this time, which is probably for the best.