baby back ribs, when to pull

giantwing

I did some baby backs yesterday a la car wash Mike.
Good but I think over done. I had egg at 225-250 ish from 115pm and pulled at 5pm when they folded in may hand. I guess i should have checked that earlier.
I have been using a temp gauge but did not use for the ribs. Is there a temp to pull at or some other way to avoid overcooking?

Firetruck

I did some last week and they went on @11:30 am and off @ 5:30ish. I cooked at the same temp as you and the thermopen said they were @ 195-200 depending on where I checked. Mine were just about right, just a slight pull came right off the bone clean.

Little Steven

giantwing,

If you pick them up with tongs in the middle of the rack and they don't offer any resistance to folding they are done. If they fall apart they are overdone.

Steve

giantwing

Steve,
I have a med which is only a 15 in grill.
The baby backs all seem to be right at that length which causes the ends to hang over the plate setter and be over done. I was thinking of cutting in half but I would not be able to do your test. I guess maybe using two sets of tongs and bending would work.
Thanks
Mike

Celtic Wolf

Poke them with a toothpick. If it comes our easy and clean they are done.

Little Steven

Mike,

Pete knows a thing or two about ribs.

Steve

Little Steven

stike,

I did NOT do this :laugh:

Steve

Basscat

I cook mine on a Medium as well. Always cut them in half, and pretty much just cook by time now. 250 for 5 hours for average size loin backs, 6 for spares. Had to hurry yesterday, so cooked at 290ish and got 'em done in a little over 4 hours. Came out fine.
That's what works for me