Since coming back from JOS BBQ school, I've been itchin' to see if I can reproduce Myron's BBQ. For some reason, I've never done Baby Backs, I usually do spares. Picked some "Extra Meaty" baby backs when I was getting my ingredients.
I'm not used to cooking with the high temps he is known for. The Guru had problems keeping temps that high. There was a big difference between the dome and Guru temps. I've never had that problem when I do a low & slow. I don't think I put enough charcoal in the egg when I started.
I followed all the steps and they came out just like the ribs we cooked in class. It was more of a competition rib as it wasn't "fall off the bone". It could also be because I didn't get the temps high enough. My wife really liked them, but they were a bit sweet for me, I prefer a dry rib.