A judge at the Kansas City Royal said my ribs were 'mushy' and it totally changed my prep
I entered my usual baby back ribs last year, and one judge wrote on my score sheet 'great flavor, but texture is mushy, no bite'. I realized I was wrapping them in foil for way too long, like 3 hours! Now I only wrap for 90 minutes max, and I check for a clean pull off the bone, not fall-off-the-bone. The difference in my last cook was huge, they had that perfect tug. Has anyone else gotten feedback that made you cut your wrap time way down?