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Sounds like loin backs instead of baby backs. If they are loin backs they can dry out on you around the top side much the same way a pork chop will. There's two different meat textures on loin backs.

Just a note. This is my way of describing the difference between the ribs as they are actually the same just one has more of the loin meat on it. I don't know if that is the official term or not. Smiler
I prefer loin backs to baby backs. BB just have so little meat on them, why go to the trouble.

The trick is how MUCH loin meat did they leave?

I like the racks to weigh about 3 to 3.25 lbs per and they'll cook up just fine.

Guy at a contest this weekend cooked what looked like 5 lb loin backs and he didn't cook them long enough to be tender.

Use the toothpick or bend test to test when they are done.

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