I decided to do some baby back ribs last weekend.something I don't normally do. Since I compete, I usually stick with St Louis cut spares.
i used my Cookshack FEC-100 which is almost always a champ. Kept it simple, dry rib and apple juice spritz every hour or so. Temp at 225°F
​​​​​3 rack on at 1030am.I needed to be at moms by 4pm but thought I'd have plenty of time. At 3pm they were still quite stiff. Had to substitute some pulled pork and pick up some rolls in stead.
I really thought it should have taken less time then spares but I guess not. I'll def give myself much more time next cook but even Meathead suggests cooking time of 3-4 hours.
i used my Cookshack FEC-100 which is almost always a champ. Kept it simple, dry rib and apple juice spritz every hour or so. Temp at 225°F
​​​​​3 rack on at 1030am.I needed to be at moms by 4pm but thought I'd have plenty of time. At 3pm they were still quite stiff. Had to substitute some pulled pork and pick up some rolls in stead.
I really thought it should have taken less time then spares but I guess not. I'll def give myself much more time next cook but even Meathead suggests cooking time of 3-4 hours.
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