extra meaty Baby Back

[Rick Soliman]

My butcher cuts me Baby Backs and leaves .75"-to 1" of meat on top the bones. My question is I used to grill these but with the WSM I am curious how long you all think they might take? At $23.00 a slab I dont want to screw this up. Also do you think I should put a probe in the meaty part?

 

[Russ Hazzon]

$23.00 a slab! Ouch!!! Whaddaya drink with that, Dom Perignon?

The cook shouldn't take much longer than a standard loin-back cook. You're looking at around 4.5-5.5 hours total cooking time, less if you use foil.

 

[Mark Brady]

I agree. The cook will take a little longer than normal but not as much as you might think. I cooked ribs like that at the American Royal contest a couple of times with good results. I didn't use a probe in the meat.

 

[Art R]

Rick,

I've had ribs like that too. I got them from Randy's Market in Orland Park. Hand cut by the butcher. I cooked them like any other bbs and they came out great. One or two bones and you are full. ....and happy.

AR

 

[Dave Brewer]

Rick,
You are getting robbed.
You can buy loin chops for 2 bucks a pound.
That is loin meat the butcher is leaving on top of the ribs and probably charging you 6 bucks a pound for it because it's attached to the babybacks.