NCAA Babybakribs temp question?

IndianaJames

Lots of amateurs in Indiana:
Found 3 great slabs of babybaks this AM, currently fermenting in fridge w/dizzydust, etc. Chips are soaking. Plan on putting them in the LGE about 2:30 at 250, inverted plate setter, grill and on edge in inverted roast rack. To what internal temp (checked with Thermapen, thanks Mollyshark) do most of you cook your ribs? I usually cook a pork loin to 155-160, same with boneless country style ribs, but had a suggestion from neighbor to take the ribs to 190-200, as they "fall off the bone". Most of you experts probably eyeball them, but first time and I would like some guidance. Cut to nice heavy slabs, about 13" long, six of them, about 1 1/4 lb each. Expect to eat about 6:00-6:30. Maybe putting them in too early? any suggestions will help.[p]Thanks, Jim

Car Wash Mike

<p />IndianaJames,
The ones I cooked yesterday went on for 5+hours. I've never taken the internal temp. There was some beef ribs in there also.[p]I cooked 225-250 for 3 hours wrapped in foil with apple juice/bbq sauce mixture for 1 1/2 hour then finished 45 minutes with sauce.[p]Here is how I wrap my 3 slabs when I cook and how I finish up.[p][p][p]
Mike

tach18k

Car Wash Mike,
How were those short ribs?

Car Wash Mike

tach18k,
Pretty darn good, thanks for all your help. Can't wait to try again.[p]Mike

Unknown

IndianaJames,[p]Sure nice to see the new Hoosiers on this forum. Where do you live?[p]Your ribs can be checked pretty close with your Thermapen but most folks don't cook them until they fall off the bones. Your neighbor is right in the temp for good ribs but when checking them, you will probably find about 8 degrees difference across the slab. I like to take them off when I get to about 192-195 internal measured in the middle of the slab. The big end will be about 4-5 degrees lower and the small end may be about 3-4 degrees higher. This has worked well for me.[p]I would also suggest that you change over to chunks of wood for this cook and not use the chips. [p][p]Here are 6 slabs of loin backs just off the cooker. [p]Old Dave (Coatesville)

IndianaJames

Thanks to you all...great tips. Took'em off after 4 1/2 hrs, hottest parts at 185. Put on a little sauce and finished the bread & salad while they steeped in the cooler. Everything was great, including the ball games..friends said they enjoyed being guinea pigs. Wish i had left them on a little longer, think they would have been less chewy, but great for a first effort nonetheless.[p]thanks again....Indiana