u/Candid-Cell-7513

Need some advice for pork ribs on the Ninja Woodfire.

I keep ending up with dry ribs, even at 110°C / 230°F. I’m starting to wonder if the smoker function creates too much hot airflow/fan circulation and dries the meat out.

The 3-2-1 method also didn’t work for me, and even just 1 hour at 110°C already made the ribs noticeably overcooked and dry.

One method that partially worked:

- ribs lightly covered with liquid

- about 3 hours covered on oven mode

- then briefly grilled + smoked afterwards for flavor

The ribs that were sitting in the liquid were good and tender, but the ones above the liquid still dried out.

Does the Woodfire simply run too dry for classic low & slow ribs? How are you guys preventing them from drying out?