Baby back throw down, Duroc vs Cheshire!

[hoovarmin]

How do the Kurabota pork from SRF compare to Duroc?

[Mosca]

I don’t know,I only had the Kurabota once, years ago.

[DogFaced PonySoldier]

Only ones I've done were Berkshire from Wild Fork, I think, compared against regular commodity ribs - I think the Prairie Fresh from WalMart. Did them side by side with ONLY S&P to really be able to taste the difference in the pork itself.

The Berkshire did win hands' down, but the price difference is such that I don't know that it's that big of a deal, especially when I'm usually doing a full on MMD+ style rub, I don't know there was enough of a flavor difference to make it worth doing on a regular basis.

[Mosca]

Plus, Prairie Fresh are good ribs.

[bbqLuv]

I am happy with store-bought ribs. I do not want to try that which I can not afford. That might degrade my opinion of store-bought ribs.

[Sweaty Paul]

What a great experiment and write up! Thanks!!

[Ghawtho]

What temperature should baby back ribs be taken to? I’m not finding that in the food temperature guide. I am too busy today for researching. I haven’t been smoking baby back ribs to a specified temperature. Just smoking them at 225 degrees 5-1/2 hours and calling that good and ignoring internal temperature.
I should be safe at that but am curious.

[HawkerXP]

Some do the "bend test" where you grab the rack with tongs and give it a bounce. Looking for meat cracking. I prefer to probe with a toothpick between the bones looking for "probe tender". Like sticking the toothpick in warm butter. Also look for pull back at the tips of the bones.

[Mosca]

I’d say 195°. When I’ve taken them over 200° they mush up as they’re cut.

[Bob K]

Mosca - concur, especially if you’re going to do the faux cambro thing for. Couple hours

[Ghawtho]

Mosca
Sounds good at 195 °
I have the 1-1/2” length competition Fireboard probes that works perfectly for baby backs.
My wife has told me twice in the last week she wants me to smoke her some back backs.
Only thing is she doesn’t want me allowing a bark crust. My wife absolutely HATES jerky of any kind and bark has the similar texture as jerky. As for me, I love the bark texture and taste. I should probably only cook until 165 ° and stop or a bark will form and she will complain. I’ll take hers off sooner and keep cooking the others.

[Bob K]

Wrap hers in foil, meat side down, with some liquid in the foil for the last hour or so, they’ll be nice n soft. I’m with you though on loving some bark

[Ghawtho]

There is a good amount of people that don’t like meat browning and their limit to browning is bread and that’s it !
My wife is an Nebraskan that’s probably the reason 😆