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Old 12-28-2006, 04:34 PM   #11
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Update: as I'm writing, i have one rack in the oven using the AB braising recipe, one rack brined and rubbed and one rubbed only (with a different rub in the smoker.

Although I prefer spare ribs, baby backs were on sale so that's what we used. Temp is about 120 right now. Should I pull at 160 or go for 180?
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Old 12-28-2006, 04:46 PM   #12
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Quote:
Originally Posted by beerco
Update: as I'm writing, i have one rack in the oven using the AB braising recipe, one rack brined and rubbed and one rubbed only (with a different rub in the smoker.

Although I prefer spare ribs, baby backs were on sale so that's what we used. Temp is about 120 right now. Should I pull at 160 or go for 180?
Are you going to finish them on the grill--as in putting on BBQ sauce and cooking to a nice golden char? I don't think it matters much. I go by time--just to get them to a point that they are done or almost done and need to be crisped.
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Old 12-28-2006, 05:14 PM   #13
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Quote:
Originally Posted by beerco
Update: as I'm writing, i have one rack in the oven using the AB braising recipe, one rack brined and rubbed and one rubbed only (with a different rub in the smoker.

Although I prefer spare ribs, baby backs were on sale so that's what we used. Temp is about 120 right now. Should I pull at 160 or go for 180?

Go for a higher temperature. The bones should be loose in the flesh. If the finished meat temp is too low, the ribs will be tough and chewy. You need a higher meat temp (195F-205F) to break down the connective fibers that make the meat tough.
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