Need help with a Rib cook

bradleya123

My first cook on the BGE was ribs, wasn't happy with the result so I'm asking for help.  I don't want to wrap them so what's the best dome temp and for how long?  Using a dry rub.  Thanks!

JohnInCarolina

Spares or baby backs?

bradleya123

Baby backs

tarheelmatt

I roll 250-275° for the duration. 

lousubcap

Copied from your other thread-
I would run around 250-270*F on the calibrated dome until they pass the toothpick test-insert the toothpick into the thickest meat and "no resistance" means they are finished.  The how long depends on the cut of ribs, baby backs, around 4-5 hours, spare or St Louis cut likely (key word) around another hour or so more.
The toothpick for the finish will give you the slight pull off the bone when eating the ribs.  FWIW-

bradleya123

tarheelmatt said:

I roll 250-275° for the duration. 

How long does that usually take?  

lousubcap

See above for a guesstimate running 250-270*F.  

NorthPilot06

Agreed, and 250 is what I usually run at for baby back and spare ribs. One post is probably sufficient to get help though. 

pgprescott

bradleya123 said:

tarheelmatt said:

I roll 250-275° for the duration. 

How long does that usually take?  

Four hours, give or take.

I like the toothpick test because I like a small amount of tug on my ribs. If you probe them between the bones you will notice when they are done by when the pick enters and exits smoothly and easily. I always over cook them when I use the bend test, go figure???