Did my first rack of 3-2-1 baby backs yesterday. Everything started off great, but could not get them to finish.
Here’s what I did
-8 am , pulled membrane and seasoned , let sit for 2 hours
-10 am on the Bull set at 225 degrees, along with water pan.
-spritzed with apple juice every hour.
-1 pm, pulled them off to wrap in foil with butter, honey, apple juice, back on the Bull
-3 pm, pulled and unwrapped , smelled and looked great, checked internal temp and was around 175-180 or so.
-3pm back on the Bull and added bbq sauce. Grill remained at 225 , ribs remained for at least an hour and a half.
- Could not get the IT temp above 150-160. Sliced into them and they still needed more time, still pink, had a slight bend to them as well.
They never got probe tender, I wound up pulling them off and through them on my blacktop to finish them off.
What did I do wrong? Not high enough pit temp?, did not allow for more cooking time?
Thanks guys
Here’s what I did
-8 am , pulled membrane and seasoned , let sit for 2 hours
-10 am on the Bull set at 225 degrees, along with water pan.
-spritzed with apple juice every hour.
-1 pm, pulled them off to wrap in foil with butter, honey, apple juice, back on the Bull
-3 pm, pulled and unwrapped , smelled and looked great, checked internal temp and was around 175-180 or so.
-3pm back on the Bull and added bbq sauce. Grill remained at 225 , ribs remained for at least an hour and a half.
- Could not get the IT temp above 150-160. Sliced into them and they still needed more time, still pink, had a slight bend to them as well.
They never got probe tender, I wound up pulling them off and through them on my blacktop to finish them off.
What did I do wrong? Not high enough pit temp?, did not allow for more cooking time?
Thanks guys
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