GOSM Baby Backs. Any Thoughts??

Discussion in 'Pork' started by tbone0910, Jul 2, 2010.

  1. I'm looking to do some BB's on the Big Block.  And I'm leaning toward doing them unwrapped and spritz every hour or so, like uncle_lar does it (nice lookin' ribs).  I hear 210-220* is a good smoking temp.

    Any thoughts from the experts???
     
  2. herkysprings

    herkysprings Smoking Fanatic

    210-225 for 6 hours or until doneness works great. I did 3 racks like this, almost 6 hours on the dot, no foil, mop after 2 hours, then once an hour.

    My new rib check is to pick them up with tongs, about 4-5 bones in. When they bend and just about look like they are going to break, they are done (for me). This gets me a fall off the bone done ness, but yet still some nice tender chew. I can even get a bit mark in the meat without the meat falling off, but easily pull the meat off if I want.
     
  3. Thanks for the help.  Much appreciated!!!  Qview after the 4th....
     
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    The last rack of BB's I did were not foiled, and they were done in 5 hours. I was smoking at 225° with a full water pan, and I used 3 chunks of cherry wood. So check them at the 5 hour window, to see if they are how you like them done. It;s all good my friend.
     

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