ribs

Was this in a smoker or in the oven? Maybe you inadvertently got some BB's with lower fat content and they dried out on you?? I am a bigger fan of spares if you can get quality racks and trim them well.

Don't know, I typically prep BB's like you did with membrane off and heavy rub, cook at 250 on indirect haeat with lump charcoal and a chunk of maple, then foil after 2.5 hours for one more hour indirect (you can add bbq sauce or other with the foil), then take out of the foil and back on indirect for 15 minutes or so to finish, they are always good, very moist and takes a little tug to get them off the bone. I use a ceramic smoker with forced air unit, it retains a lot of moisture that way as you can completely close the exhaust vent.

after 3 hours I hit them with some apple juice...wrap in foil and leave them on the pit for another 2 hours....

I rushed mine yesterday because I was taking them over to a superbowl party...and only did them for about 4 hours....they were good...just not as good as they normally are....

I also had some trouble yesterday maintaining my heat...lots of wind and cooler temps...I had to watch it alot closer than I normally do.

wrap them in foil and cook for 2 1/2 hours. then unwrap and sauce and cook another 30 minutes.