baby back help.... mid cook question

[david jay]

So... I was thinking it was a good omen when I walked by the pork case at the local wholesale store and saw they had small racks of baby backs for $3/pound. I thought "SWEET!" because my wife and kids dont like ribs (because they're communists, I suppose...) so they got split chicken breasts and I got ribs.

I threw together (a rather divine) rub and lovingly smoked them on the Masterbuilt XL gasser following the 2/2/1 method, precisely.

I went to pull them a few minutes ago and they dont "feel" done... theyre still tough, the bones dont twist, though they have pulled back nicely. Im sort of at a loss. Did I get a bad rack, is that why they were selling halves?

What do I do from here. I left them on, unfoiled while I write this. A little guidance would be great. Do I pull and be pissed, leave and pray?

Thanks!!

David

 

[southernsausage]

how long have they been cooking?

 

[bama bbq]

What temp were you running?  At 225* I'd re-wrap them with some brazing liquid and check every 30 min.

 

[david jay]

they have completed the 2-2-1 method... so ~5 hours....

Should have been done....

always have been done before.

Im stumped.

Thanks for the help

 

[david jay]

Yep.... *225.

into the foil they go!

thanks for the tip

 

[smokinhusker]

Hello David!

Bama BBQ gave you some good advice "At 225* I'd re-wrap them with some brazing liquid and check every 30 min."

[font=arial, helvetica, sans-serif]Glad to have you here, but would you mind heading over to Roll Call and introducing yourself so we can give you a proper SMF Welcome![/font]

Please update your profile with your location (State is fine) so we know what climate you are in, it helps with answering questions and giving advice. For example, I live at a high altitude and that requires longer smoking times at sometimes lower temps.