time and temp. for babybacks?

Unknown

I am going to cook some babyback ribs tommorow, and would like them intensely tender. Does anyone have any suggestions on dome temp., internal temp., and cooking time? Thank you for any response.

Car Wash Mike

<p />spineyone,
You'll get a lot of good advice. I just like to set the temp at 225 indirect and check every couple hours.
I remove membrane and lather up with mustard then my favorite rub.
Cherry or Apple wood is my favorite woods for smoke flavor.
Good luck,[p]CWM

ColaCooker

spineyone,
I do mine at 200 to 220 for 4 hours indirect. I've done the 3/1/1 foil method too but I find that not using the foil gives me a texture I prefer. [p]The picture shows a foil grease catcher over a plate setter with 6 racks on a large. I pull off membrane like Mike said. Rub over mustard gives a great crust.[p]Enjoy,
Cola

ColaCooker

<p />Oops...Here's the picture.

Jethro

Car Wash Mike,[p]I do mine about the same. Check em every 45 minutes or so, flipping and moving them based on any hot spots. I do mine direct. My favorite smokin wood for ribs is hickory or JD Barrel chips. You can't go wrong with any good smokin wood and ribs though.[p]Oh yeah I add sauce during the last 45 minutes, one side then flip with about 17 minutes left and put it on the other side.[p]Keep em Smokin,
Jethro

Car Wash Mike

Jethro,
I still like the indirect but those JD chips are fantastic. I have been using them on searing steaks also.[p]CWM