Cook some Baby Backs yesterday or at least thats what Sams Club said they were look more like fat Saint Louis to me. Anyway they were dry set the IQ 110 at 225* wrapped at the 2 hour mark for 1 hour removed and glazed them for thirty and they came out dry. Any thoughts
They had a little pull back and looked great but dry
They had a little pull back and looked great but dry
Last edited: