I picked up some Sam's Club Baby backs and they are pretty thick (3 racks at almost 10 lbs). I usually cook BBs for 3-4 hours but I'm guessing these will take a lot longer. I have guests coming and would prefer to have them finish at the right time.
On the ribs recipe - Meathead has 3-5 hours for BBs and a maximum of 4 hours (typo) so I was thinking of starting them at 1:00 with an estimated finish of 5:30 PM - but if they get done at 5--that's OK, too.
Anybody have direct experience with Sam's thick BBs at 225F ???
On the ribs recipe - Meathead has 3-5 hours for BBs and a maximum of 4 hours (typo) so I was thinking of starting them at 1:00 with an estimated finish of 5:30 PM - but if they get done at 5--that's OK, too.
Anybody have direct experience with Sam's thick BBs at 225F ???
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