Originally Posted by BigDaddyJT
removed and foiled. However I'm usually only cooking 4-6 slabs at a time.
My concern if I go "natural" is that the tips of the ribs tend to get a little dried out and tough before the ribs are fully cooked. What temps would you recommend cooking un-trimmed ribs at and typically how long does it usually take?
We vended for the first time this last weekend. Here's a thought from a rookie. We did briskets and pork butt and it surprised me that some folks actually asked for the "burnt ends." Keep those crusty end ribs. When most people think bark they are thinking "the charred burnt stuff." Lots of folks will prefer those so called "burnt ends" (no joke, that's what they think of when they hear the term burnt ends). I wouldn't give them to someone unless they indicate they want them - but some folks do want them and will pay for them.
I cook at 300 for around 4 hours depending on the style of rib.