Hi Dr. BBQ,
I enjoy smoking spareribs but they come out a little dry. I usually go about 6 hours at 250° degrees. I also spray them with red wine or cider vinegars. Is there something else I should be doing? Thank you,
I’d say you’re probably cooking them too long. How do you decide when they’re done? I use a toothpick and push it down into the meat in between the bones. The spray is up to you but it won’t keep them moist. I prefer to keep the lid shut and skip the spraying. You could wrap the ribs in foil for the last hour and add a little liquid. That will tenderize them and keep them juicy.
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