Hold on a second.........[p]Okay.........I just held up my beer and toasted Bill Miller.
We'll miss you. To all his friends and family, my most positive thoughts.[p]
Thanks everyone who helped me with the babyback question earlier. [p]Final Results:[p]They were fantastic. One thing I am not quite clear on, is when y'all talk about "fall-off-the-bone", what the hell does that mean?? Do you hold the rib up in the air, and the meat falls onto the plate??? Does it mean when you take a bite, the meat pulls cleanly away from the bone?? [p]The latter was true with these. I cooked them 2-and-a-quarter hours at 350, over beer filled drip pan, (which was on top of three spread-out pieces of firebricks broken in half). Brushed on a light sauce and cranked to 400 for the last 20 minutes (almost 3 hours total). Nice smoke ring (but fairly subtle smoke flavor), and beautiful crust. Moist and tender meat. [p]The "drizzle-mustard-on-top-and-smear-into-the-meat-after-marinating-and-placing-on-the-grill" method worked great. Nice color. Nice crust. Nice ribs.[p]Now I have a few things to try with babybacks!!
Direct-rib-rack-250 3 hours (Cat)
Indirect 200 for 5.5 hours (Gfw)[p]I love the way everybody cooks differently, but everybody produces killer food![p]