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Baby Backs

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TNHokie69
TNHokie69 Posts: 11
in Pork

My first attempt with baby back ribs today and they were quite chewy ! Smoked 3 large racks with a homemade Kansas City rub, apple wood for the smoke, along with drip pans containing a solution of 50-50 apple juice and water. I used the 2-1-1, well perhaps a little over, method at 250 degrees for the first step and 275 for the last two steps. Also put apple juice in the foil.......Any ideas why they would be chewy ?? Wonder if they were over cooked ? The more meaty ends were less chewy...... Thanks in advance for you comments.....

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  • Tinyfish
    Tinyfish Posts: 1,755
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    When you say chewy what do you mean? Do you like them falling off the bone.
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  • KennyLee
    KennyLee Posts: 806
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    My guess is a little undercooked.  I usually go at the temps you mentioned, but for five hours, usually 2-1-2.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • KennyLee
    KennyLee Posts: 806
    edited January 2015
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    And I'll add that the drip pans containing liquid are not necessary, add a steaming effect and actually probably add to your cook time.  The only way I would use a drip pan for ribs is to catch the drippings.  Fact is I don't use one at all. 

    Oh, and welcome....just saw you are a new member!!

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • TNHokie69
    TNHokie69 Posts: 11
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    The wife and grand kids like them "falling off the bone" however a little texture is fine with me. I should have also added that I cooked these "indirect"........
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