Dry Baby Backs

[912smoker]

World champion BB rib cooker Heath Riles say 3 -3.5 hrs @ 300° on the ribs.
They all talk about removing the "extra" loin meat as it has the tendency to dry out.

Keith

 

[banderson7474]

World champion BB rib cooker Heath Riles say 3 -3.5 hrs @ 300° on the ribs.
They all talk about removing the "extra" loin meat as it has the tendency to dry out.

Keith

what the heck does he know???

hahah

 

[mneeley490]

I've done the BB's with extra loin meat many times; always with a water pan & spritzing. Usually foil with a little extra liquid for 30-60 minutes. Can't say I've ever noticed them dried out.

 

[912smoker]

what the heck does he know???

hahah

Exactly!
I've got tougher judges sitting at my kitchen table .
But I do follow lots of his tips and tricks.
And use his garlic Jalapeño rub on most cooks.

Keith

 

[civilsmoker]

World champion BB rib cooker Heath Riles say 3 -3.5 hrs @ 300° on the ribs.
They all talk about removing the "extra" loin meat as it has the tendency to dry out.

Keith

Hot and fast for BBs is an excellent way to cook them. That is the "1" way I use to do them many years ago....On a gasser rotating them often and glaze at the end....90 or so minutes....