Baby back keep drying out ?

[cjmac]

Yes just lay a large kitchen knife flat and trim that meaty section off. The loin is very noticeable by look and feel. IE it has very little to NO marbling in it

The highlighted area shows the very thin remaining loin area on the two ribs.
View attachment 741149

you can season the trimmed loin and smoke till 145-150 and they will be a nice mid cook treat. In general if the package says extra meaty, pass and look for ones with minimal loin on it. It will reduce the trimming ammount.

If you look close at the pics above when I flip the ribs you can see a slight scalloped edge forming with a dark spot at the end of the rib bone. This tells you that you are approaching the doneness time...IE The scalloped edge is caused by the fat and such rendering, since BBs have less of this than spare ribs the pull back is less pronounced and should be or they will be over cooked. The dark spot indicates that the marrow in the bone is hot enough to render out.....so the meat next to the bone is also hot enough.

I cook BBs to color and bark vs INT. I look for the markers as noted above then adjust. This is why I hold them because then they are ready for dinner and no stress. Oh and if you pull them early.... they will still be very tasty and tender.

I also don't spritz BBs because that drops the temp of the rib considerably and increases the potential of making them dry. spritzing is for bark formation and I do that with the glaze, this also helps soften the surface to make it very tender.....

Thank you thats exactly what I needed to know.. and how to trim it !