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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 03-12-2013, 11:06 AM   #31
Got Wood.
Join Date: 01-13-13
Location: Skippack, PA

Originally Posted by Mattlsmith View Post
Ok all here is the label confirming pork loin back ribs... Given that these take a shorter time to cook would you recommend a 2-2-1?

My favorite part that I never noticed is the "200% satisfaction guaranteed".
Mileage may always vary and definitely worth searching and reading, but my experience is that loin/baby backs 2 hours foiled will produce mushy ribs. Baby Backs usually are closer to a 4 hour total cook than 5. I'd give them 2 hours of smoke, wrap 'em and check them after an hour. If you're seeing a lot of bone or they probe with no resistance then it's time for finishing. If they're not ready yet then I'd re-wrap 'em and check them 30 minutes later.

Really hard to give definitives because it depends on how steady your temps are, what temps you're using (I'm typically 225 on the grate) and MOST importantly... how you like your ribs!
Large Big Green Egg, 18.5" WSM, Weber Genesis Silver
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Old 03-12-2013, 01:34 PM   #32
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Them aint Spares them are Back Bones Amigo. 275 unfoild for 3-3.5 hrs or whenever they pass the bend test.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Old 03-12-2013, 04:05 PM   #33
El Ropo
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Join Date: 10-06-10
Location: Austin, TX

Those are definitely LOIN BACK ribs. Too large to be baby backs.

Just to clear up any confusion created by the above statement. Baby back ribs are tiny loin back ribs, typically less than 1.75lbs per rack. Same cut, smaller pig.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

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