Pork back ribs are one of my favorite meals. However, depending on which butcher I go to I get different sized ribs.
My method is a simple one for when I'm making a quick at-home meal. I rub the ribs overnight, remove from the fridge for an hour, then wrap tightly in foil with a little liquid.
I'll then put them on the grill under indirect heat at 250˚F for 3 hours for smaller ribs or 4 hours for larger ones.
I then follow up with 15 minutes on medium direct heat while saucing to caramelize and build up a little bark, but I'm always guessing at the right time to cook them due to variable sizing.
What is the best method to determine the doneness of ribs while using the Texas Crutch method?