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Old 10-12-2013, 10:07 PM   #1
Got Wood.
Join Date: 09-24-13
Location: SF, CA
Default 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?
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