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BabyBacks On! Toothpick trick?

Unknown
Unknown
edited November -0001 in EggHead Forum
Just tossed a rack of babybacks on the egg. I'm using a Memphis style dry rub recipe I found on Whiz's website, one gimongous piece of hickory and a fist sized piece of mesquite soaked overnight. Planning on doing the 3-1-1 or 3-1-1.5 method depending on how long they take. What's the trick w/ the toothpick again? If it pulls out dry they're done? Is that it?
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  • thirdeye
    thirdeye Posts: 7,428
    atx,[p]No, I think that is for cornbread, cheesecake, brownies and the like. Just use the toothpick to jucge tenderness of the meat.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Unknown
    Unknown
    thirdeye,
    Thanks for the reply. I'm digesting some pork rib meat right now. Mmmm Mmmm. The lady & I really liked that Memphis style dry rub. Got a little kick to it! Ribs came off great; a little homemade mustard tater salad to boot. Good stuff.
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