Are You AN ANTI-FOILITE?


 
Jeff,
I don't have a "set" time, but this past cook, I went 3.5 hours, then wrapped. Most times, I just do 2 racks of spares, but there were 4 this time, and they all didn't "look" ready to be wrapped yet. Looks are the main thing I go for before I wrap. I also want the meat to be tender, but not falling off the bone/mush. I go for falling off the bone on the tips, to having to do a gentle pull at the top where it's thick.
 
Jeff.....

Glad to see you are still at it!

I need to experiment with higher heats...I just don't have any time. The biggest problem with cooking ribs is the long time frame. I have stopped cooking for lunsh as it requires me to start cooking at 5am......much too old for that!!

I buy the same ribs from Sam's, so the thickness and weight are very consistent, that leaves only the timing to worry about.

I will keep you updated if I try anything. Great to see you around Jeff!
 
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