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Dry championship ribs

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Unknown
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edited November -1 in EggHead Forum
I cooked some ribs yesterday using Dr. BBQ championship recipe and they turned out dry. I usually cook 3-1-1 with no problems but wanted to try a different way. My question is why were they dry. I followed cooking times. The only thing I could think of is the temp was a little high. Would that do it?
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
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    NorthWoodsEgger,[p]Were they spares or BB's? Yes, too high of a temp
    can dry 'em out. I use his recipe all the time.
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  • Bigfoot
    Bigfoot Posts: 154
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    NorthWoodsEgger,
    DO not despair! Try it again - the temp can easily dry out ribs! I use that method a lot, it is sound and does work well.[p]When I do that method, I like to put strips of bacon on top of the ribs - that REALLY keeps them extra moist and yummy. Also, the smoked bacon is terrific in the beaners!
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  • Rollocks
    Rollocks Posts: 570
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    Bigfoot wrote:
    NorthWoodsEgger,
    DO not despair! Try it again - the temp can easily dry out ribs! I use that method a lot, it is sound and does work well.[p]When I do that method, I like to put strips of bacon on top of the ribs - that REALLY keeps them extra moist and yummy. Also, the smoked bacon is terrific in the beaners!

    Bigfoot,

    How do you lay the bacon. I mean are you laying the ribs flat and or do you have them in a rack. I use a rack when I do my ribs because I usually cook at least a dozen, so I'm wondering how I would place bacon on them.
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