Originally Posted by Chief Longwind Of The North
You must have better pigs where you live. At our supermarkets, the meat on the baby-backs is pretty sparse.
Now maybe if your talking baby-back lamb, or beef...
Seeeeeeya; Chief Longwind of the North
The baby back ribs at Costco have more meat than any other rib cut they sell. In fact, they have so much meat, they look like little rib chops when you cut them up.
I think the amount of meat behind the rib bone is directly tied to the one doing the trimming.
The amount of meat between the rib bones is inherited.
Originally Posted by Andy M.
Yes, always indirect.
Many professional outdoor cooks like to use the indirect method until the ribs are tender and done.
They will then, move the ribs to direct heat to enhance/produce the bark.
It is at this time, sauce can be added.
For the record, I prefer to serve the sauce on the side at the table.
Occasionally I will sauce baby backs at the end of cooking.