No membrane, 250 degrees, 1.5 hours on smoke, foil with a good spritzing, 2.75 - 3.0 hours, then remove. Depending on the quality when we open them, we may add a thin layer of glazing/sauce that is pre-warmed and allow it to set for about 5 minutes in a warmer. They're MBN ribs, so they pull cleanly from the bone, just before they're falling off the bone. If we run more towards the 240-245 range it'll be 4.5 hours total, if we're running closer to 260 most of the time it'll be closer to the 4.0 hour mark. Oh, these are thick BB's.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Last edited by Lake Dogs; 04-26-2011 at 04:27 PM..