I still cook (pork) spare ribs: I cook them in the oven and then toss them on the grill at the end. This is what I do: apply dry rub, let is over night, then cook in a 275 degree oven, 1.5 hours covered in foil, then uncovered for another 1.5-2 hours, applying a mop every .5 hours while uncovered, and sauce for the last half hour.
The first time I did this, they were amazing, and the meat just fell off the bone. I've done it twice since, and the meat has been okay, but not great: not tough but not tender either. Any thoughts on what I'm doing wrong? Do I need to cook them longer?
For what it's worth, I used "baby" spare ribs (not baby back) because that was what the butcher had...