Originally Posted by Gore
I tend to find these take significantly longer that pork spares or baby backs, but that will be a function of how meaty yours are. I usually end up wrapping mine to help them along because they do take more time than I expect. They come out great.
I guess I'm on the same page as Gore.... with respect to meatiness, the way they look in the pit and how moist I can keep them. These for example were looking good during most of the cook, and they most likely got a short wrap to finish, and then I rest them (which I don't do with pork ribs).
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