Hi everyone, looking for help with baby back ribs in the SRG. I've made several attempts and just haven't gotten it right. I've followed Tommy's 40 minutes high, rub wrap in foil for 40 minutes and sauce to taste but they still seemed tough and didn't have alot of taste. This weekend I rubbed, covered for a few hours in fridge, did the 40 minutes then pulled and added some brown sugar, butter and wrapped in foil for another 40 minutes. I'm not sure if I used to much brown sugar or butter, but it turned to this black sticky stuff that stuck to the foil and the bones. It was a mess, the meat I was able to eat was pretty good but boy what a mess. I'd love to post pictures but I haven't had any luck getting them on, I'm worse than Dee. Any help would be greatly appreciated.
Thanks
Tom