Baby Backs and Burnt ends

[chichas01]

had a rack of baby backs in the freezer but I was also wanting brisket. but what I really wanted was burnt ends since I've never tried them so I picked up a nice point from Skip at Normandy Park market (go see him if your in my area). should make for a great day watching the hawks and eating some bbq

[chichas01]

Burnt ends came out pretty good, the baby backs not so much. In fact it was the worst ribs I've ever made. They had this extra meaty piece on top of them that was filled with cartilage and it never rendered out with 4 hours on the smoker at 225-230. Oh well, good excuse to do some ribs next weekend for a do-over.

[chrisbruin]

Nice!

[doctorlbug]

have a brisket to do next weekend

[Joe Black]

I do a lot of baby loin backs with the extra loin meat on them. I usually smoke them at 250-275* uncovered for 3 to 3-1/2 hours. They are always tender, juicy, done just right and with a slight tug. Try a little higher temp and see how you like it.

[cowgirl]

Looks great!!