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Baby back ribs time/temp

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Jevans926
Jevans926 Posts: 6
in EggHead Forum
I cooked some ribs the other night and they were falling off the bone too much (if that's a real thing, they were great, but messy). I could barely pick them up off the grill. I know competition ribs are supposed to have a bit of a bounce to them and barely crack the bark. Anyone got a good time/temp suggestion? I cooked them around 300-350 for about 4 1/2 hours...
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  • lousubcap
    lousubcap Posts: 32,382
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    Sounds like  a renegade batch of ribs-I have never been able to get "fall off the bones" ribs w/o using foil.  But I run around 250-280*F on the dome for that result-when SWMBO weighs in with the "fall of the bone" request I do foil some for about an hour.  If you want a slow cook go with around 250-270*f but for the-faster go with your above temp. and foil.  FWIW-YMMV-

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • bigphil
    bigphil Posts: 1,390
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    i just did BB yesterday 4 hours no foil at 265 grid and they were to done for my liking . one thing i noticed these didn't seem as meaty as the previous ones i've done that could be the reason . when i took them off the egg they wanted to fold in half more break in half to be honest .
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • grege345
    grege345 Posts: 3,515
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    I'm a 265 guy as well.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Chubbs
    Chubbs Posts: 6,929
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    I usually go 250 dome for 4 hours then sauce them and cook another hour. Usually pass bend test and require a little bite to get off bone.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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