"danish" babyback ribs

Unknown

I egged some "danish" baby backs this weekend as my regular supplier was out of my preferred brand (IBP). While the flavor of the meat was good, they seemed somewhat dry as compared to ribs I have done in the past. I used cat's recipe, smoked at 250 and used the 3/1/1 method. It seems that the danish ribs are very lean and also less meaty. They're also quite a bit smaller than what I usually cook, although their size allows better placement in the egg! Does anyone use these regularly and/or have suggestions around cooking them differently??

djm5x9

mmbbq:[p]As you have observed, the Danish ribs are "more compact" when compaired to regular baby backs. In a nut shell, low temperatures, turn more often than usual, and less time are required for a perfect cook.[p]I purchased a few cases a couple of years back when omestic pork went up a bit. Even though I learned to cook them to perfection, they were a pain compaired to what I preferred. I was not happy and switched to inexpensive spares until baby backs came back down.[p]The moral of the story is to purchase low and in quantity for the freezer . . .

BlueSmoke

mmbbq,[p]djm5x9's got the key. My best success with them came from temperatures in the 225° range, and water in the drip pan.[p]Ken