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Baby back ribs time/temp

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...


  • lousubcaplousubcap Posts: 6,887

    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   L & S BGEs 
  • bigphilbigphil Posts: 1,386
    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.
  • grege345grege345 Posts: 3,484
    I'm a 265 guy as well.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • ChubbsChubbs Posts: 5,585
    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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