Not sure what I did wrong

rhunn

Did baby back ribs for the first time yesterday. Used the 3-2-1 method at 250. Ribs came out dry. What did I do wrong? Any help is much appreciated.

henapple

Either under or over cooked. Did you toothpick them or try the bend test. 321 @ 250 may be too long. On spares at 250 I go 1.5, 1, .5

NPHuskerFL

Short answer is sometimes 3-2-1 is more like just a guideline. Because just like brisket, butts, etc ribs can sometimes cook quicker or slow than expected. Are you sure you are actually at 250℉?

cazzy

Pics of the ribs? Were they tough and chewy? Did they hold the bone?

gdenby

If you are foiling, BBs are more like 311, or even 3,1,.75. Foiling steams the meat. Just enough, the tough collagen breaks down. Too much, all the water is driven out of the muscle tissue. Tho' tender, dry and gummy. The various foil methods are good if you want to infuse the meat with something tasty, like and cider vinegar and honey mix. They also speed the process up. But the Egg is so good at retaining food's moisture, there is no reason to foil for moisture retention. Just cook, and wait till the rack bends and almost breaks.