"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