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The ribs I'm using are baby backs and on the smallish side. If I cook them for longer than 3 hours they will be dried out and tough (I've tried). Since I'm using a grill not a smoker I think I need to add moisture (in addition to basting/spritzing) and maybe knock the temp down to 225 instead of...

You make a good point but I don't entirely agree. I obviously can't add smoke to the ribs when I cook them in the oven and during the summer months I'd prefer to cook outside and not have my oven on for 3 hours heating up my house. I cook steaks in the oven and on the grill and there is no...

I will definitely give the grill another shot. I feel good about what I've learned and look forward to my next attempt. I will definitely figure out some way to get a water pan beneath the ribs. This seems vital. I'll also try lowering the temp to maybe 225. I may have to prop the lid open to...

Been a while since I started this thread. Can't believe people are still posting to it! Anyway - I always remove membrane. Sometimes it's a pain in the @ss but I usually get it off completely. Check this out. I was preparing to grill some ribs a few weeks ago but the weather turned awful...

I think the length of time was my problem all along. I was cooking them for 4 hours and they were coming out very dry and tough. On this attempt i think I took them off a tad too soon or didn't have the temp quite high enough. In my case the longer I left them on the more dried out they became...

Well I was at it today trying out some of the suggestions from this thread. I set the temp at about 250 and got the smoke going. Put a tin foil pan with water over the lit burner and let ribs cook for an hour. Checked them after the first hour and they looked very good already. Basted with...

Interesting. Some say cook for less time on higher heat while others suggest going even longer but wrapping in foil. Seems like there is quite a few different ways to cook great ribs. Experimenting is required. Shame it takes 4 hours to find out if you've screwed up! So on my next attempt...

I followed almost the same formula here but mine were on the tough side. Not shoe leather but definitely not fall off the bone tender either. Did you wrap your ribs in foil for any length of time? the consensus of the other posters seems to be 4 hours is too long for baby back ribs, yet yours...

My confusion is I keep reading that if ribs are overcooked the turn to mush and the meat comes off the bone too easily. Mine are slightly chewy and a bit tough. Each rack is about the length of your elbow to the tips of your fingers. I didn't cut them in half. I baste them every 30 minutes...

Exactly - dehydrated, dry and chewy. 2 hours seems so short but it certainly seems like the meat is overcooked. The ribs are relatively small so I don't cut them in half. Would that help? Also i find it difficult to get a meat thermometer into the ribs to get an accurate reading.

Just found this forum and am looking for some help. I've been cooking baby back ribs on a weber gas grill for the last few months. I get the temp up to about 200 degrees. I light the left most burner only and cook ribs on right side of grill away from heat (indirect). I use hickory wood chips in...