I almost always do loin back ribs (3+ pounders) this way – 3 hours at 225-230° on the MAK, foil with apple juice and into the oven at 225-230° for 2 hours, open foil and sauce, and usually another 30 min. in the oven depending on size and doneness. I almost always get ribs with a slight tug, hardly ever “fall off the bone”.
Yesterday I did 3 racks and because it was so hot here I decided not to use the oven. I foiled and put them back on the MAK for the 2-hour portion. At 2 hours I removed to sauce and they were all way overdone; I couldn't pick them up without them breaking. There was almost no fluid in the foil (always is 1-2 oz. from the oven) and the foil was dark with burn stains.
Because of the indirect heat I’ve always thought of the MAK as being just like an oven but it was certainly different this time. Has anyone experienced this kind of thing and can anyone tell me why the MAK didn’t act like my oven at the same temp? Thanks.