Did my first rack of baby back ribs last weekend, turned out pretty good . I used a modified 2-2-1 method (2.5-1.5-.5) at 225 +-10 degrees. The ribs were at 160 when I foiled them and about 200 at the end of the 5 hours.
The ribs were tender but not fall off the bone, I would have liked to have them a little juicer.
What temperature should the finished ribs be at?
Should I always cook for the five hours or watch the internal temp of the ribs.
Please help, dogs are waiting for more rib bones!
The ribs were tender but not fall off the bone, I would have liked to have them a little juicer.
What temperature should the finished ribs be at?
Should I always cook for the five hours or watch the internal temp of the ribs.
Please help, dogs are waiting for more rib bones!
