Darian Hofer
TVWBB Pro
This was the thickest cut rack of pork ribs I have ever cooked. Was over 6 1/2 pounds.
Cooked unwrapped at 225 for an hour then 250 for about 5 hours all on the top rack.
Flavor and outer crust was excellent. But another hour of cooking time or an hour foiled would have rendered more of the internal fat.
The loin steaks were perfect added on towards the end. Was planning on giving them a sear at the end but I needed to let the ribs keep cooking. Still learning the SF but all good so far.
Cooked unwrapped at 225 for an hour then 250 for about 5 hours all on the top rack.
Flavor and outer crust was excellent. But another hour of cooking time or an hour foiled would have rendered more of the internal fat.
The loin steaks were perfect added on towards the end. Was planning on giving them a sear at the end but I needed to let the ribs keep cooking. Still learning the SF but all good so far.