To keep the ribs a rollin' this is a batch from a year ago, that illustrates and shows how to cook fall-apart ribs, IMHO, you want the meat to start to pull back from the bone tips, without drying out the main meat body.
the rest is personal taste. Stab thy neighbor in the eye with a knife if he boil'th his ribs.
nice boner here.
low and slow, 200-250f perfect indirect heat, you get that burnt crust bark if too high a heat or too much sugar in your rub or mopping sauce.
close your eyes if food porn offends.
ribs just pull apart, no knife required, yet a firm meat crust and melt in your mouth swimming pool heaven moisture below..........and honestly I don't cook baby back ribs that often, but this is to die for.
