Thick babyback ribs - knowing when done
I use the bend/crack test for spares, works great. Seems like there's a huge margin for error in spares anyway.
When cooking some b-backs recently, the loin section was probably an inch thick. After 4.5 hours, they still didn't crack when bent. I pulled them off anyway, fearing they may be headed to overcooked despite not cracking.
They were good, very meaty, obviously leaner than spares. The thicker ones pretty much ate like a pork loin roast on a stick. I'm wondering if letting them roll longer would have turned them more rib-like or simply dried 'em out.
Any experiences to share on this conundrum?