Baby Backs are cookin'

Teamfour wrote:
As a professional competition BBQ cook, I think you should be shot. But different strokes for different folks. ;)

As a dedicated smoker I was thinking much the same thing.
Kidding aside, if you can't smoke them a crock does a nice job producing nice tender ribs.


As for starting temperature I generally, not always, cook frozen meats and I use high until the meat thaws.
Using frozen meat to start gives the bacteria more party time before their execution.