Baby Back Ribs

[Gizmo]

In my experience and I may be the only one here with this mind set or experience, but I don't think cooking too short a time would ever cause anything to be dry so that more cooking with the same method would re-moisturize it.  I do believe there are many factors that can contribute to dry ribs including the quality of the meat or starting moisture content.  I believe wrapping in foil or putting in a covered foil boat with a little moisture in there, keeps the ribs from drying out after the smoke is applied.  This is not to say that you will never have moist ribs with straight smoke cooking.  If your temperatures are over the evaporation point of water, then it would seem to reason the longer you cook them, the drier they will be if the evaporation is allowed to disipate in the air or cabiet.

I have smoked cooked for 4 hours (in a hurry) and had moist tasty ribs that were completely cooked but were not as tender as I would have liked. 

Don't give up.  Keep experimenting and you will find what works best for you.

[Wildcat]

Your right Giz.  For some dumb reason the only thing that registered in my brain was the tough ribs when I read his post.  Must be getting that old age affliction.   ;D  I have never experienced dry ribs personally. 

[Gizmo]

No problem Wildcat, was hesitant to post as I did not want to sound contradicting as to me, ones' experience with the same method can yeild different results primarily do to the many factors that we cannot control. 

[Wildcat]

I do not mind being corrected when I am wrong and do not mind when someone else adds more info on points that I missed.  I consider that constructive assistance.  ;) If you look back at my responses, you can easily see that I was focused on tough meat.  Probably because that is normally what is wrong with ribs the first few times around.  I have been trying to catch up with reading the forum after being away during Christmas and probably going through them too fast.  I have two more trips to take, one of them being today, come back tomorrow and then depart again Thursday and come back this weekend.

[winemakers]

I've read that some brine their ribs prior to smoke filled goodness.

[iceman]

I've read that some brine their ribs prior to smoke filled goodness.

I'm guilty! :D
Tried both ways a few times but just didn't see any miracle change either way.
Of course over the years my taste buds have been fried numerous times with wing sauce and such. Ask O about that). :D