Originally Posted by K-JUN
What can I say, I'd hit that for sure.
btw: I love that old knife.
In my family for at least four generations that I know. I use this one for 90% of the chores that I do in the kitchen.
The ribs turned out great: soft but still al dente; great flavor. I'm still a newbie at this: I'd tried baby backs a few times before but wasn't satisfied with the results as the smaller ribs on the rack were drying out. Turns out I was using an "imported" cut. When I switched to "American" baby backs there was a lot more meat and they stayed moist over 5 hours of BBQing.
Now I have a method that suits this cut of meat: Dry rub. 2 hours at 250, 2 hours at 225; no mop. Lift the cover at 4 hours to test (these took an additional hour); glaze with sauce 10 minutes before taking off the grill; extra sauce optional (I ate them without). Beer is optimal...