In article >,
"Edwin Pawlowski" > wrote:

> "Dave W." >
> > wrote:
> >
> > >The question ... can I do the baby backs at 220 for a longer time than
> > >one would normally cook them? Am I heading for trouble? What are
> > >overcooked baby backs like?
>
> Every have pork jerky? You'll be making pork jerky on a stick. Less of a
> risk, but still chancy are spares as they have a bit more fat. Overdone,
> though, is still over done.
> Ed
>
Hmmm ... never have had pork jerky, but I'll try anything. ;^)

On second thought, I'll be careful not to overcook them. Thanks.

Dave W.

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