Baby Backs, First

Your target should be pull off the bone. Falling off the bone is overcooked. A lot of people do like fall off the bone though. It's our pre-Cookshack training.

Use the old toothpick to test for doneness.

Yep,but that is what trying and taking good notes is all about.

Then,when you want to cook them like the pro comp folks do-they should bite cleanly off the bone,with each bite.

The bone ,when you bite first in the middle,should have that width of your bite out of the meat.The rest of the meat stays on each side,and the exposed bone will turn white in the bite area.Just like the perfect bite of beef steak,or pork tenderloin.

That is where Smokin' intends to take ya'll that really like to know you are cooking ribs well.

I'm a newbie myself, but I'm with you on the opening of the smoker to dry out the meat a little.

The AJ will help carmelize the meat if you like dry ribs. I keep saying I need to add more rub when I open, but salt and pepper is all I do.

I do like to wait till the meat gets up in temp so I don't add as much time as earlier in the cook.

Hey it's no race, IMO. Besides it keeps me from more honey do's.

Keep good notes on wieghts, its a must if you want to be a rib cook.

They definitely needed longer.

First, don't open and spritz, as it doesn't really "do" anything. It puts some liquid on the outside and potentially as a little flavor, but since most sprays are water, that will evaporate.

And, EVERY time you open the door, since you're letting a LOT of heat out, you will extend the cook. Usually 15 min, possibly more if the door was open long... so you added a min of 30 min.

Something to consider,when we talk about all these "super tricks",is how do experienced cooks do them at home.

Depending on your cooker,since all like to cook a little different,depending on moisture ,etc.

I think we hear that maybe the smaller cookers like to cook at max temp,250* or above,and open the door to LET OUT MOISTURE-not squirt stuff into the cooker.

Fast Eddy likes to cook FEC ribs at 275* and NOT squirt a bunch of liquid on them.Most of us agree.

Now,at home,even on FECs,many comp cooks may cook St Louis,or loinbacks,at 250*,with mostly a salt and pepper type backyard seasoning.[Maybe because they can have adult beverages and not watch the slabs?]

This produces good eatin',and they don't worry about all the tricks that gain them 1% on the comp scores.

Cal,Pags,and a bunch of other fine cooks,seem to be picking up on this KISS.

Just a couple of thoughts.

Nothing like a good Memphis style dry rub for the ribs and a Budweiser for the cook. Now, THAT'S barbecue.