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pull of the bone baby backs
I have made boston butt pulled pork for my office with great success and compliments. One of my employess however posed a challenge in making baby back ribs. I took him up on his challenge and i think i lost based on response from the people at the gathering. I have only had my BGE since Feb and smoked my ribs with applewood. I did a couple of racks with BGE rub and a couple with Dizzy Pig. I removed the membrane from the back of the ribs in an effort to make them more tender and cooked them at about 225 degress for a 2.5 hours. My ribs were no where near as tender as his were. My flavor was better but people really enjoyed how his rib meat pulled completely away from the bone whereas mine was tougher to pull away and seemed to leave some meat behind. He par boils his ribs in bear and water for 30 min then lets them soak for about 2 hours in the water then finishes them with sauce on his gas grill. I was a little embarassed. I think i would have definately been the favorite with the flavor if the ribs had been more tender. Any advise about what i did wrong or should do different next time?