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1. BBQ Bill

   1 March 4:06 pm

   Harold:

   Well… it really depends on the size of the rib rack. The technique in the book is for St Louis cut spareribs. For a full rack of untrimmed spareribs, maybe add 1 hour to the foil step. For regular size loin backs, use the times in the book. Baby backs are smaller loin backs and may require less time – maybe 2-1-1. Whatever you are cooking, be sure you understand the signs of ribs getting done – meat pulls back from the bone and when you hold the rack up with tongs, it bends down 90 degrees and the meat starts to crack at the bend. You can easily adjust your cooking time on the fly if you know this – just add some time to the last glazing step.

   Thanks,
   Bill

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