So last weekend I got a chance to smoke some baby backs, i have to admit they were some of the best I've made ever.
Meat selection is key I've realized. I smoked them w/o foil for 4 hours at 220-240F.
They were not fall off the bone but they were firm the way i like them, very juicy too.
My question is, how come the meat doesn't pull back from the bone? Is it because I dont foil? (ok so there is one bone exposed all the way at the very end)