The butcher called them baby backs, but they are very meaty and the rack weighs three pounds, so that's some big baby! Anyhow, I'd like to cook them mostly in the oven and then finish them on the grill with a tangy sauce. My problem is the cooking time and temperature. Every recipe I see has it different, and I don't know which to trust.
So I'd like to hear from frequent, successful rib cooks. How would you do it?