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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-30-2014, 11:51 AM   #1
shirknwrk
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Join Date: 03-05-10
Location: Kansas City, MO
Default The race is on... Turbo Babybacks

3 slabs of babybacks, liberal coating of Yardbird, on the Egg at 300° at 10:30 am. Want to eat and leave for Lakeside Speedway opening day by 2:30 pm.

Plan to foil after 2hrs, unwrap after another hour and finish unwrapped. Will I make it? Do I need to bump up the temp. to 350° while in foil? Go a half hour longer and eat on the way?

Tune in in 3 hours for the exciting finish!

IMG_0680 babybacks.jpg
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Old 03-30-2014, 01:25 PM   #2
sliding_billy
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I think you'll be done since they are baby backs.
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Old 03-30-2014, 01:33 PM   #3
shirknwrk
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2 hrs. in... Wrapped after 1hr, 45 min. Copper colored bark, split and weeping... Not much bend when held in the middle of the slab, though. Temp. now at 320° and rising slowly.
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Old 03-30-2014, 03:11 PM   #4
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Yes! Tender, juicy... but not falling off the bone. Good bark, pink smoke ring. One slab 2/3 eaten... rest for after-the-race snack. 2 slabs vac-sucked & in the freezer. Pron when I get back.
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Old 03-30-2014, 03:22 PM   #5
Bigr314
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Sounds good. Have a good one.
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Old 03-30-2014, 10:45 PM   #6
shirknwrk
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IMG_0683a unfoiled.jpg

IMG_0684a babybacks plated.jpgPron., as promised...

Left 2 slabs in foil (20 min. more) while we ate... Nearly "fall off the bone" Surprised at the difference the extra time made. Guess it like H&F brisket... Window much smaller than at lower temps. Both of us preferred the first slab. Will enjoy the others when we thaw them, though.
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Old 03-30-2014, 10:51 PM   #7
peeps
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Ribs look great!
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Old 03-30-2014, 11:05 PM   #8
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They look farkin delicious! I've yet to smoke a rack of baby backs, Spares and St. Louis seem to always be on sale..
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Old 03-30-2014, 11:57 PM   #9
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looks like it could have used a little more time in the smoke but hey you made it! Good job on the hot and fast.
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Old 03-31-2014, 12:02 AM   #10
shirknwrk
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Quote:
Originally Posted by AaronPo View Post
They look farkin delicious! I've yet to smoke a rack of baby backs, Spares and St. Louis seem to always be on sale..
Picked up a 3 pack at Restaurant Depot. Dug through a stack of them until I found the ones that looked the best. Don't remember the price... It's not on the sticker.
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Old 03-31-2014, 12:40 AM   #11
Enrico Brandizzi
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Great color and great ribs too!
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