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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-18-2012, 09:29 AM   #1
mtbchip
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Default BabyBack perfection

Just threw some BBacks into the cooker yesterday at 3:00. By 6:00 I had what I believe was perfection. Pecan wood and macadamia nuts SHELLS make for some smooth tasty smoke too!

Last edited by mtbchip; 03-24-2012 at 11:06 AM..
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Unread 02-18-2012, 09:34 AM   #2
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They look great! Good job!
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Unread 02-18-2012, 09:38 AM   #3
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Way to go!
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Unread 02-18-2012, 09:40 AM   #4
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Yep, look perfect to me.
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Unread 02-18-2012, 09:59 AM   #5
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Yup! Outstanding!
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Unread 02-18-2012, 10:03 AM   #6
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3 hours seems fast for baby backs. What temp were you cooking at?
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Unread 02-18-2012, 10:10 AM   #7
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Pecan rules! Nice looking ribs brother!
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Unread 02-18-2012, 11:16 AM   #8
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Looks like your ribs turned out great! What kind of rub did you use?
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Unread 02-18-2012, 11:57 AM   #9
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Quote:
Originally Posted by Ron_L View Post
3 hours seems fast for baby backs. What temp were you cooking at?
I know you weren't asking me but...I've been getting BB's done in 3 hrs lately, cooking at 275* 2hrs on smoke then 1hr foiled if I want to firm them up a little bit I throw them back on for 15-20 min. Spares in 4 hrs same as BB's but 3 hrs on smoke 1hr in foil. Maybe I just have some skinny pigs around here.
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Unread 02-18-2012, 12:10 PM   #10
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Quote:
Originally Posted by mtbchip View Post
Just threw some BBacks into the cooker yesterday at 3:00. By 6:00 I had what I believe was perfection. Pecan wood and macadamia nuts SHELLS make for some smooth tasty smoke too!
Where in San Diego are you?

Those ribs would put Phil's out of business!

I often thought if someone started a restaurant right next to his that
actually cooked real BBQ they would thankfully put him out of business!

Nice job!
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Unread 02-18-2012, 12:17 PM   #11
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They look AWESOME. I have to give that Pecan a try.
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Unread 02-18-2012, 12:30 PM   #12
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Great looking ribs! I love pecan especially with chicken. I'll have to give it a go with ribs as well. Where did you get the macadamia nut shells? That's a new one to me. Thanks!
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Unread 02-18-2012, 02:35 PM   #13
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Quote:
Originally Posted by Ron_L View Post
3 hours seems fast for baby backs. What temp were you cooking at?
I start cold and let the heat rise slow and let the smoke "work it" for an hour at 225° or so. Then I ramp up to 300° and hold for two hours. Since they are in a ceramic cooker, I leave them alone, no mopping or other "meat play". Only flipped them twice (start bone side down and end bone side down. We put sauce on the table, only a few reach for it. We like apple wood too! Gonna have to buy some for the next cook..... full packer cut brisket on Monday......eat Tuesday!
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Unread 02-18-2012, 02:43 PM   #14
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Quote:
Originally Posted by Moose View Post
Looks like your ribs turned out great! What kind of rub did you use?
Rub.... I can't remember everything I put in the rub this time. Lots of black pepper, dry garlic , dry onions, seasoned salt, coco powder, ground coffee, cumin, paprika, crush red peppers, allspice, cinnamon, mace, dry mustard...... hmmmm lets see.... what else.....?

Basically speaking, we open the spice cabinet once every 3-4 months and dumped the "plausible and reasonable rub" ingredients into a bowl. This gives us an opportunity to "refresh" the spice cabinet with fresh new stuff. Makes a huge difference when cooking to use FRESH stuff!

We then mix well using a coffee grinder to break into a fine powdery rub. Can't duplicate it.... maybe that's the fun of it (perhaps making some of my purest BBQ bros cringe).

We love it!
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Unread 02-18-2012, 02:48 PM   #15
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Quote:
Originally Posted by sandiegobbq View Post
Where in San Diego are you?

Those ribs would put Phil's out of business!

I often thought if someone started a restaurant right next to his that
actually cooked real BBQ they would thankfully put him out of business!

Nice job!
Live in Allied Gardens since 1987.

That is VERY funny you said that about PHILS. I went on yelp and threw them a lucky ONE star review (posted 2/6/12 I think) as I trashed their convection oven cooked ribs. The owner wrote back and I wrote back to him asking if he'd be willing to do some "marketing" and have a "throw down". My BBQ vs theirs. That was 3 days ago, have not heard back.

I would LOVE to build out a simple BBQ restaurant in S.D. All the folks that have sampled my Q have suggested so as well. Dreaming.........
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