Originally Posted by mrhappy
Even though it was my first attempt, I thought I was doing everything right. They were fairly dry and very tough to chew and break apart.
What do you guys think?
1 hour with nothing but rub and smoke
1/2 hour without smoke
45min. in foil with apple juice to tenderize
1 hour outside the foil in indirect heat to firm the surface
The temp was right around 225 for most of the time, as high as 275 and as low as 190, but not for long periods of time. I only opened the lid to foil them once, used lump charcoal and small chunks of hickory - in offset smoker with deflector and chimney extension.
Unsteady temps, temps not high enough and you didn't cook them long enough.
Loinbacks (aka-baby backs) will take 4.5-6 hours to properly cook and tenderize while BBQ'ing (temps in the 245º-260º range).
I cook loinbacks 3 hours in the smoke, 45minutes in foil and then another 45 minutes back in the smoke and saucing, until they're tender.