Originally Posted by Mo_Smoker
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.
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.