Ribs too dry

[Max]

I have cooked ribs in the Bradley at least a dozen times and i have never made a bad batch of ribs. But i do find it hard to get them just right. If i take them out a little too early they are moist but not as tender as i like. But if i wait until they are fallng off the bone the get a little dry. I do not foil them. I make sure there is always plenty of water in the bowl and i have the vent half open. I have tried using lower temps like 215/225 and higher temps like 250 and doesnt seem to make much difference. I dont put much salt in my rubs, but do put a lot of sugars and tend to sit them after rub overnight. I have tried with and without mustard slather, no difference.

The kicker is, whenever i reheat what is left later in the week in the oven, they end up perfect! I reheat by foiling with bbq sauce and some apple juice and they seem to reabsorb the liquid. Yes they are a little too fall off the bone at that point but no longer dry. Just wondering how you guys go from th smoker to the plate without foil and get perfection?

Shoot me with questions if you need more info to help. Oh, and it is baby backs im talking about.

[KyNola]

Max,
First question I have is how long are you smoke/cooking them?  I noticed you said you don't foil them in the Bradley but you do foil them with BBQ sauce and apple juice in the oven when reheating them.  Perhaps foiling them in the Bradley might help you to obtain the juiciness you're looking for.  I would also open the vent 100%.

More learned folks will be along to give you better advice and I will yield to them. 

[mikecorn.1]

I would go with the 3-1-1 method from 10.5, can't go wrong with it.
http://www.susanminor.org/forums/showthread.php?581-How-To-Make-Ribs-in-a-Bradley

Sometimes I leave in them in the foil longer and a shorter time on the last step

[Habanero Smoker]

I only smoke/cook spareribs, and I don't foil. Mine never come out dry, but I don't like to take my ribs to fall off the bone point. I like a little more texture, so I like to feel a little tug when I bite off a piece of meat.

I generally use a cabinet temperature of 212°F, but often will use 225°F. Using the lower temperature will increase your cook time by more then 2 hours. Like you I set my vent to 1/2 or maybe a little less or a little more, it depends on how many racks I have in the smoker. I rotate every two hours, to even out the cooking, but find that almost each rack or ribs takes a different amount of time. When they are done I foil them, meat side down, with a little apple juice or low sodium chicken broth during the resting period. If I don't do that step a very thin top layer of the ribs will be dry and stringy. After the resting period, I slice and serve. Or prepare them for storage, if I'm going to refrigerate or freeze.

[Max]

My ribs usually take 6-7 hours. I might try taking them out after 5.5 hrs and put in foil on the grill with sauce and juice for an hour. That might be the ticket.

[KyNola]

My ribs usually take 6-7 hours. I might try taking them out after 5.5 hrs and put in foil on the grill with sauce and juice for an hour. That might be the ticket.

I think you just found your problem.  Baby backs at 225 shouldn't take 7 hours unless you are opening the door several times and lose all of your heat.  5 hours should do it, 6 hours at the absolute maximum if you have a large load going.

[Max]

The last two hours i open the door about 4 times to spray with apple juice, prolonging the cook time. That could be my problem. Thanks.

[viper125]

Open door Bad..bad,,bad I use the 321 recipe and foil and apple juice for the 2 hour period. No problem. Opening to spritz looses heat and causes longer cook times even if its coming up to heat its cooking. So it drys it out.

[ghost9mm]

I don't even look anymore, I trust my PID and 732 , I have done enough smokin now that I know what to expect out of the bradley, I only have the one element so the recovery takes awhile and if I hit a stall now I know what it is and just bide my time.. no peeking not good..