I am smoking some baby backs today. Since I normally use regular pork ribs or St. Louis style, I have always overcooked my baby backs to the point to where I can not even remove them from the grill or smoker without them falling apart.
I read on here somewhere about cooking ribs by temp rather than time. I now cannot find that thread. So, what IT am I shooting for with these ribs to get almost to the point of FOTB but not falling apart?
For these ribs, I removed the membrane, injected with some creole butter. Rubbed them down with some Jalapeno pepper jelly then with some rub I found at a local farmers market called Sweet Heat. Ribs have been sitting in the fridge overnight. I plan to fire up the smoker around 11am and smoke at 225 with some chicken breasts I have brining and some corn on the cob and some baking potatoes.