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Discussion in 'Pork' started by phinfan, Jul 28, 2007.
I just started a rack of baby backs. Should I use a themometer or just go by time.
With ribs i usually go by time and how they look. They should pull off the bone 1/4" or more when they are cooked. With baby backs I cook them for 2 hours in smoke, 1.5 hours wrapped in foil, then 1 hour out of foil to crisp them up again @ 230º +/-. When I unwrap them from the foil they usually are done. Then I baste them in the sauce of choice for the last hour.
A great way to check is to carefully pick up the ribs by one end with your tongs, and if the meat starts to peel away from the bone, they're done.