I tried cooking some ribs at 275. I had 2 racks. 1 was pork back ribs. The other was St Luise ribs. I cooked them 3 hours with a rub, 1 hour with foil and apple juice. After the foil, the St Luise ribs were done, so I sauced them and left them on an 45 minutes, and took them off. The pork back ribs weren't done, so I sauced them, put a meat thermometer in them, and 2 hours later they got to 209 (which 190 is what I was shooting for) but the pork back ribs turned out perfect. Cooking them at 275 rendered all the extra fat(no more bites of grissle or whatever) and they held together well even though I let them get hotter than 190. I may cook my porkback ribs the same way next time. The St Luise ribs wound up tough. I believe low and slow was better for them.
post #1 of 6
4/17/16 at 10:17am