MI, I had to stop eating for, like 15 seconds to take these last pics, just for you!My 2 cents-
U under cooked them. I also like to cook baby backs a little hotter @275 deg.
Boozer- U don't ever hear of many people temping ribs.
I'd be interested in seeing some pics, and description
of the process u use for ribs. And the reasons why u like to do
them that way.
Yeah what he and most of the others said (on the first page), except that I'll modify the 3-2-1 to about 2.5-1-1 since I overcook mine using 3-2-1, but whatever works best. You'll need to experiment to find what works for you.Looks like your getting some good advice here. Would skip the soaking and spraying. Only possible application for apple juice as it pertains to ribs is mix about a cup with 3 heaping Tablespoons of brown sugar as the moistening liquid when and if they get wrapped in the typical 3-2-1 strategy. That be per rack. Soaking and squirting with cold apple juice slows down or stops the cooking..washes of the spices and bark..lets your heat out from fanning the lid and all kinds of bad stuff like that.
MI, I had to stop eating for, like 15 seconds to take these last pics, just for you!
Really, I'm the only one who temps ribs huh? Well, I'm going to keep doing it, I've been doing that way for years and it works for me. I thought lots of people did it, didn't realize I was giving away my big secret! From now on, If anyone asks how long I cook my ribs, I will just say "Until they're done." hah!