BabyBacks

RittmanRod

Had my 1st great ribs on the egg today, Question is was it the time, they went a solid 8 hrs, 8:15am started pretty steady dome of 275-290, probe laying on top of ribs never got above 220, from 4-to 4:20 put Montgomery Inn on one rack, spicy KC masterpiece on the other, took em off and truly fall off the bone. or was it because this is the 1st batch I cooked flat instead of in a rack on edge? I suspect the time factor. was only able to do 2 racks laying flat, coulda probably got a third rack on if I placed better, on the LG, but the racks on edge give much more capacity, are baby backs best in the 8 hr time frame of was the fact they were laying flat the diference?

thirdeye

RittmanRod,[p]Man, I've been waiting for someone else to bite on your question.... No disrespect intended but I've never cooked BB's much over 4 or 5 hours, much less 8. I don't know how you did it with good results at those dome temps. Even if your dome thermometer was wacko, and reading high I would have thought you would have had jerky after 8 hours.[p]But you had a second thermometer. Your probe on the meat would have been reading a little low since it was in contact with the meat, so lets say your temp at the grate was really 230°-240°, that would jive with the temps from your dome thermometer.[p]Sorry for a long response with a crappy answer. I'm as confused as a baby raccoon.[p]~thirdeye~

dhuffjr

RittmanRod,
That seems long to me too. If it worked for you it worked.[p]You in Dayton? I don't see many folks mentioning Montgomery Inn bbq sauce besides me.[p]H

Unknown

RittmanRod,
8 hours! Were these brontosaurus ribs? :P