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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-12-2013, 11:06 AM   #31
TheKomoman
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Quote:
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!
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Unread 03-12-2013, 01:34 PM   #32
Bludawg
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Them aint Spares them are Back Bones Amigo. 275 unfoild for 3-3.5 hrs or whenever they pass the bend test.
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Unread 03-12-2013, 04:05 PM   #33
El Ropo
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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.
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