Issue with ribs under done and also too well done

[kitchenbro]

So i had a rack of costco's finest baby backs on my kamado today and ran into a problem i've never had before. The meatiest part of the rack was underdone while the middle was a little juicy but on the other end of the rack it was over done.
I smoked at 250 for the most part. I usually just do the flop test to see if they're done. Put some tongs in the middle and lift up and if its loose and flops on either side i'm good. Today was the first time that i had this problem. I did wrap them for about 45 minutes after a couple hours smoking unwrapped.
Anyone run into this or have suggestions? Thanks.

 

[gmc2003]

BBacks these days have a good chunk of loin meat running down the ctr of the rib. So the bend test won't be very effective. So your best bet is to cook them to 195 and start probing them for tenderness. They may be done at 195* or they may not be done until 205*.

Chris

 

[jcam222]

The next time I do baby backs if they are packed with loin meat I'll remove it and use it for something else. I really prefer spares anymore because of it.

 

[Astralogics]

The next time I do baby backs if they are packed with loin meat I'll remove it and use it for something else. I really prefer spares anymore because of it.

Same. I love baby backs for the sake of it being what I was used to growing up, but spares are just the way to go now.

But yes, as Chris said, this is one of the cases where temp is your friend, so around 195-ish, start probing for tenderness and see from there. I probe a little bit earlier, at 190-192ish, but you get the point.

 

[kitchenbro]

BBacks these days have a good chunk of loin meat running down the ctr of the rib. So the bend test won't be very effective. So your best bet is to cook them to 195 and start probing them for tenderness. They may be done at 195* or they may not be done until 205*.

Chris

You think i'd run into the same issue though with one side being done while the other side being over cooked because of the difference in thickness.
Definitely making me think about switching to side ribs now.

 

[912smoker]

Grew up of spares and just can't make the switch. I have done them a few times but always go back.

Keith

 

[Astralogics]

You think i'd run into the same issue though with one side being done while the other side being over cooked because of the difference in thickness.
Definitely making me think about switching to side ribs now.

What I do is if I feel it's too much loin meat, I take some of it off. And then I'll take off the thinner ends of the ribs. You do want it to be more uniform anyway.

I do pretty much the same thing with full spares (since it has belly meat) that I trim down to a St. Louis cut, and remove the two smallest bones, which are often too thin anyway.