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Old 06-15-2012, 07:59 PM   #16
jmellor
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ImageUploadedByTapatalk1339808311.273757.jpg

I did baby backs today for the first time on my new to me UDS. Ran at 250-275 degrees. I did 2 hours, foiled for an hour, and finish unwrapped for 45 minutes or so. These were my first attempt at a wet, sticky rib vs the usual dry rub ones I like.
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Old 06-15-2012, 08:56 PM   #17
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Quote:
Originally Posted by MisterChrister View Post
WOW does that look GOOD!!
Thanx, I did not have finished pics of the baby backs, they got eaten to fast. These are some spares I did the same way, just a little longer on times. As you can see it got a little dark on the finish color because it was a hair over done.

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Old 06-15-2012, 10:09 PM   #18
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Those don't look too dark to me. For home BBQ, color isn't that important. I bet they tasted great.
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Old 06-15-2012, 10:17 PM   #19
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Those don't look too dark to me. For home BBQ, color isn't that important. I bet they tasted great.
Oh, don't get me wrong, taste was great, they were a little to fall off the bone for me, perfect for the wife. To the original poster, smoke them bones, when they probe like butter eat em. Best thing I have ever done is toss out the meat thermometer.

Last edited by Pugi; 06-15-2012 at 10:28 PM.. Reason: spelling
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Old 06-15-2012, 10:39 PM   #20
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I like to watch the pull back on the bones. I can usually tell by the pull back when the ribs are about done.
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Old 06-15-2012, 11:45 PM   #21
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I like to check them at 3 hours and flip them meat side down at this point to get a gage on doneness but I leave them completely alone before that. Then I recheck and re-flip them based on how close they seemed at the 3 hour mark. Then once done sauce and let it set for 10 mins more.
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