What makes the difference? Is it that the fire was too hot or that the ribs were leaner than usual?
All ribs are not created equal...No matter how careful one is in the selection process you're bound to choose one that needs a little 'Crutch' on occasion...It becomes evident to me during the cooking process...as compared to other slabs being cooked at the same time...Experience proves helpful as well.
__________________ There is only one Quality worse than Hardness of Heart, and that is Softness of Head.
I'm just curious, how did the foiled ribs "loose meat"?
Anytime I have brazed, boiled or roasted meat for a period of time the piece of meat has always been smaller than when I started. The same for meat in foil because while in the foil it is being brazed.
I'm way late to this party as this is my first post in about one year. (Got busy) Anyway, I have used the indirect method on my Weber to set the smoked flavor on the ribs. Usually baby back ribs. After about an hour, I wrap them in foil and finish them in a 250 oven. I use only salt and pepper. They are super. I serve a dipping sauce along side. Your post was excellent. Many have and will find this very helpful.