Hello. I bought a rack of baby back ribs, and I believe a rack of what the girl called regular pork ribs (they are meatier). I plan on splitting them both to fit on my 009 grates, then smoke them.
Since there is a difference in meat on the ribs, will there big a big difference in the times they will be done? Or is it not that big of a deal, just keep an eye on them, and they're done when they are done.
I thought I have been reading that the baby backs were better, but the girl said the ones with more meat might be better. More meat sounds better to me. So I figured I would try both. This is my first rib foray. Thanks.
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