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Unread 02-11-2013, 02:18 PM   #8
Got Wood.
Join Date: 01-13-13
Location: Skippack, PA
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Originally Posted by Mo_Smoker View Post
Thanks for the great responses. I got these ribs when we had our pig butchered back in August, not sure what style that makes them. I know i did not do any of the tests you all were talking about, so please explain.
Thanks, Mike
Here's a great article with a graphic about the different pork cuts:

Babybacks would be fairly narrow, like about 5-6" and contain relatively low fat compared to spare ribs. Spares would be about 8" wide and contain a lot of marbled fat.

And I agree with the temp chasing comment above. While your temp bounced a bit it was all within a perfectly good range for cooking ribs. If you can get your drum to hold steady in that 260-270 range easily that's the way to go.
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