jasonjax
Babbling Farker
Hey folks,
I've cooked a bunch of the loin-back ribs you can get from Costco, and I seem to have found a bit of an issue. I usually cook for 4 hours total @ close to 275. I will go 2 hours no foil, 1 hour foil, 1 hour to firm back up.
It seems like whenever I foil them I wind up over cooking the ribs, but when I try the same process minus the foil I'm not completely happy with the texture. The meat seems a wee bit too tough.
Should I try lowering the temp to 250 and using the same method or completely change how I cook them?
Advice is appreciated as I am super happy with my flavor right now, but not so much with the juiciness/texture quality varying so much.
Thanks!
I've cooked a bunch of the loin-back ribs you can get from Costco, and I seem to have found a bit of an issue. I usually cook for 4 hours total @ close to 275. I will go 2 hours no foil, 1 hour foil, 1 hour to firm back up.
It seems like whenever I foil them I wind up over cooking the ribs, but when I try the same process minus the foil I'm not completely happy with the texture. The meat seems a wee bit too tough.
Should I try lowering the temp to 250 and using the same method or completely change how I cook them?
Advice is appreciated as I am super happy with my flavor right now, but not so much with the juiciness/texture quality varying so much.
Thanks!