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Baby Back ???

edited 12:22AM in EggHead Forum
I am just starting to feel hungry again after the incredible feast I had last night on the baby backs I prepared the GfW way. GfW, Thanks Soooooooooooo Much!![p]But I am now in pursuit of the perfect baby backs. Any tips on how to determine whether the slabs could use a few more minutes on the egg? I got nervous when the bones started falling through the grill; so I took mine off after about an hour and ten minutes into the last part of the 3/1/1.5 cook. As good as the ribs turned out, I am still wondering whether they would have been more tender if I had let them go for another 20 minutes? Or did I save them from being dried out by pulling them off when I did?[p]Mmmmmm...I think I am getting hungry for ribs again...[p]Regards,


  • GfwGfw Posts: 1,598
    Eggcitable One, thanks for the nice comments. The last part of the cook is really dependant on the make up of the rack of ribs - if there is less fat, I have a tendancy to shorten the total time or merely the time in the foil - I prefer 'pull-off-the-bone' rather than 'fall-off-the-bone' in terms of doneness.[p]Last week I made a very lean rack of ribs that had been marinated in sweet & sour sauce for 24 hours - cooked at about 250 for 4.5 hours - total time was indirect - they turned out great. [p]Life is GOOD! :~}[p]
    [ul][li]Gfw's BBQ[/ul]
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