I have smoked BabyBacks twice this year. Ended up doing so two different
ways. Both came out about the same - very good!
1st - about 2 1/2 hours, meat temp hit 165 degress
2nd - about 3 1/2 hours, meat temp made it to 150 degrees.
Both there was a nice smoke rind, internal meet was a nice brown well cooked
color

Any opinions? I have seen where some say 145 degress is good. Others 165.
I do hold to - if I like how it taste, it is good (and if others Love it -
which they did for both) so much the better, I do like to see what others
think and to also consider what they (You All) think.

Thanks
(I amy someday Move Up to Spare Ribs - but am loving Baby Backs, and just
don't worry about How Very Expensive and Hard to Find they are!)