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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 03-29-2013, 06:26 AM   #1
smokinrack
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Default Babybacks

made these last night, wish we had leftovers

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Unread 03-29-2013, 06:36 AM   #2
Ayvatr
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Default Baby backs

Looks great! What sort of rub did you use if any?
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Unread 03-29-2013, 06:44 AM   #3
garzanium
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What's the ultra secret toothpick for?
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Unread 03-29-2013, 06:59 AM   #4
smokinrack
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Looks great! What sort of rub did you use if any?
Used bone sucking rub on these.

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What's the ultra secret toothpick for?
my kid made two different batches of sauce he wanted to try out so I stuck a toothpick in one so we knew which one had which sauce.
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Unread 03-29-2013, 07:01 AM   #5
jacksedona
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Default looks wonderful the ribs

beautiful ribs hw did you smoke them what kinf of rub? what kind of wood?

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Unread 03-29-2013, 07:02 AM   #6
Johnny_Crunch
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Looks good from here!
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Unread 03-29-2013, 07:17 AM   #7
smokinrack
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Originally Posted by jacksedona View Post
beautiful ribs hw did you smoke them what kinf of rub? what kind of wood?


These I cooked in my Akorn with Royal oak lump and a couple chunks of hickory (there may have been a little mesquite lump left in it from my last cook), used bone sucking rub on them.cooked at 225 for 2 hours, foiled em for an hour then took the foil off cooked for another 45 minutes and brushed the sauce on, left em in for another 15-20 minutes and they came out great.
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Unread 03-29-2013, 07:20 AM   #8
Big George's BBQ
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That really looks Great
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Unread 03-29-2013, 09:30 AM   #9
neuyawk
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Originally Posted by smokinrack View Post
wish we had leftovers
That's my "Problem" with babybacks. They go down so easy

Spares I can do 5 ribs and it gets too fatty for me
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Unread 03-29-2013, 10:43 AM   #10
Andrew
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Originally Posted by smokinrack View Post

my kid made two different batches of sauce he wanted to try out so I stuck a toothpick in one so we knew which one had which sauce.
lol i did the same last weekend with spare ribs, i wanted to make a wet and dry set
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