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Guest
Guest
Twelve of us enjoyed the eight slabs of baby backs I cooked yesterday, with great assistance from this site and forum, in my first use of the WSM. However, I thought the ribs were a bit "leathery". I have a picture of what was left of them by the time I took the picture at www.impact-consult.com/bbq/babybacks.jpg . Can you tell if they're overcooked? Would overcooking cause a leathery quality?
- They were cooked 4 1/2 hours, starting from scratch with the Minion method, and the temperature rose more slowly than "normal" (at 1:40 into the cook the cooker temp was 210). I then added some hot briquettes and it went to 230-240 and stayed there until I took them off.
- I didn't turn them or baste them during the cooking.
Thanks
- They were cooked 4 1/2 hours, starting from scratch with the Minion method, and the temperature rose more slowly than "normal" (at 1:40 into the cook the cooker temp was 210). I then added some hot briquettes and it went to 230-240 and stayed there until I took them off.
- I didn't turn them or baste them during the cooking.
Thanks