Jerky top ribs

[gr8diver]

I'm having an issue with the top of my ribs getting the tough consistency of Jerky. The inside meat is juicy and flavorful.
I cooked 2 racks using the 3-2-1 method and just did another 2 racks ( i watched a 8 min traeger video on how to do this) using a 4 1/2 hr method. 2 1/2 hrs at 275 and then wrap in double foil for another 2 hrs at 275. They actually looked burnt. The weather was about 50f with a slight breeze.
Not sure why they are so tough on the tops.
Would like to hear from someone who has had this issue and figured out why.
Thanks for your help.
Gary

 

[Trae Bar IV]

I use a 2-2-2 method set at 250 when I wrap. 2 hours unwrapped, 2 hours wrapped, then 2 more hours unwrapped. May you should lower your temperature? I usually only do these with Baby Backs. When I wrap them, I add a few pads of butter, light brown sugar, and a drizzle of honey>.

 

[gr8diver]

I use a 2-2-2 method set at 250 when I wrap. 2 hours unwrapped, 2 hours wrapped, then 2 more hours unwrapped. May you should lower your temperature? I usually only do these with Baby Backs. When I wrap them, I add a few pads of butter, light brown sugar, and a drizzle of honey>.

Ill try that time/temp next time. I did wrap them with brown sugar, butter and honey.
They tasted awesome....just tough on the top...
Thanks for the tip

 

[FieldMedic]

Are you spritzing when you see areas on your ribs start drying out?