Baby backs - redux

Teefus

Smoking up some Baby Backs for the football game today. Decided to jack the temp up a little versus last time (300 versus 250) and I'm getting results I'm happy with. Yellow mustard and Galena Street BBQ rub. Pecan chunks with the lump. Spritz with cider every hour. Here we are 3 1/2 hours in. I'll be tapering the temp down a little over he next hour. Should be done in another three. 

tikigriller

Why lower the temp?  Why not just let it ride itself out?

pgprescott

Looks good. I would think they would be done far sooner. Eggs cook faster than other cookers. 

Teefus

pgprescott said:

Looks good. I would think they would be done far sooner. Eggs cook faster than other cookers. 

Thanks. Last time after six hours at 250-275 they were barely done. Tasty, but too much chew. Hoping the marginally higher temps will make the difference. 

RedSkip

Foil eliminates chew.

pgprescott

Six hours at 250-275 is very long time for BGE ribs. They look like bbs or loin backs? I would just check the dome thermo to be sure it isn't off 25-50 degrees. Looking good though. 

Teefus

The aftermath. 4 1/2 hours at 300 degrees (indicated). Perfect. Gone (mostly). I erred on the original post. That was 2 1/2 hours in. These were the meatiest baby backs I've ever had. 

Teefus

RedSkip said:

Foil eliminates chew.

I've used that approach before. I call them 1/4 turn ribs. Rotate the rib 1/4 turn and pull it out. Eat with a fork. Yum. 

pgprescott

Nice!

jstewart12a

Good looking ribs ya got there. Ribs are the one thing I haven't done yet that I really wanna do.