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Smoke Blower
Original poster
SMF Premier Member
Jul 17, 2007
Ogden, Utah
I just started a rack of baby backs. Should I use a themometer or just go by time.
With ribs i usually go by time and how they look. They should pull off the bone 1/4" or more when they are cooked. With baby backs I cook them for 2 hours in smoke, 1.5 hours wrapped in foil, then 1 hour out of foil to crisp them up again @ 230º +/-. When I unwrap them from the foil they usually are done. Then I baste them in the sauce of choice for the last hour.
A great way to check is to carefully pick up the ribs by one end with your tongs, and if the meat starts to peel away from the bone, they're done. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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