Baby back question

[Jon K]

So they've been on the smoker for 2.5 hrs and I tested them with a probe (all over) and they're very tender. Took them off (cut one off for a test and it's outrageous)wrapped them but company won't be here for 4 hrs or so. I was thinking about letting them cool and then glazing them as I warm them up later. Does this make sense?

 

[LarryR]

Perfect, what I'd do is cool them, then when ready sauce them and throw them on a grill med. heat to warm, caramelize the sauce and firm them up. Be careful not to keep them on the grill too long.

 

[Jon K]

Thanks for the advice.

 

[Bob Sample]

What temp did you cook at to finish ribs in 2.5 hours?

 

[Jon K]

According to the dome thermometer I was at 275 f. Checked it out in boiling water and it was fine though my oxo probe said the dome was more like 300 f.. The "probe" test for doneness passed, tender all over but there was little shrinkage off the bone. Don't quite get it but it tasted great (the test rib).

 

[ToddP]

Glazing and grilling just prior to serving is the way to go.

 

[Jon K]

It worked out great. Thank you all.