A Pair Of Baby Backs All Tied Up!

Chett. L · Oct 19, 2020

Saw this recipe and wanted to give it a try, a pair of baby back’s tied up.

The inside loaded with garlic and onion.

An hour on at 275 with rub only.

2nd. and 3rd. hour basted with Dave’s famous barbecue sauce.

Last 45 minutes, Texas crunch wrapped in foil and more barbecue sauce.

Last 15 minutes back on the smoker adding final layer of BBQ sauce.

4 hour cook. 250-275

1 rack was a little dry the other rack was very moist.

Titch · Oct 19, 2020

Thats interesting and Looks like it worked well

Chett. L · Oct 19, 2020

Titch said:
Thats interesting and Looks like it worked well

Yes. I will do it again!

Thanks You!

Stlsportster · Oct 19, 2020

Ok, now I have questions.

1. did you cook them like that on a smoker? rotisserie? just flat on the rack? flip them?
2. what about the onions and stuff inside? what did it look like? did you eat it?
3. did the overall cook time take longer?

Chett. L · Oct 19, 2020

stlsportster said:
ok, now i have questions.

1. Did you cook them like that on a smoker? Rotisserie? Just flat on the rack? Flip them? Cook them on a pellet smoker. Flipped them every hour.

2. What about the onions and stuff inside? What did it look like? Did you eat it?
Looked nice and grilled. We did eat them but not all.

3. Did the overall cook time take longer?

not really. Just the prep time took longer.

checkrd past · Oct 19, 2020

how cool is that. I'd bet its good

Chett. L · Oct 20, 2020

checkrd past said:
how cool is that. I'd bet its good

Thank you!

Happy Hapgood · Oct 20, 2020

Mighty Fine Sir and it looks Great!

Chett. L · Oct 20, 2020

Happy Hapgood said:
Mighty Fine Sir and it looks Great!

Thank you fellow Trumper!

mph33 · Oct 20, 2020

chett.l said:
Thank you fellow Trumper!

You trying to get banned?

Shiz-Nit · Oct 20, 2020

Nice bones

ronbrad62 · Oct 20, 2020

That is a very interesting method. I've never seen anything like it but now I want to try it. Looks like it turned out nice.

Mike Twangzer · Oct 20, 2020

I wonder if you could stuff it with a fatty ... or two ?

Kai Yaker · Oct 20, 2020

Mike Twangzer said:
I wonder if you could stuff it with a fatty ... or two ?

I watched a utube video a couple years ago where the pitmaster was smoking a whole pig. He used ground sausage to protect some of the more delicate meat during the long smoke. May have potential. Maybe debone the ribs and wrap the rack around the fatty. Hummm

jzadski · Oct 20, 2020

Yes very interesting cook for sure. Maybe even use some bread stuffing

Chett. L · Oct 20, 2020

Shiz-Nit said:
Nice bones

Thank you!

Chett. L · Oct 20, 2020

ronbrad62 said:
That is a very interesting method. I've never seen anything like it but now I want to try it. Looks like it turned out nice.

Hi Ron,

Thank you.

Chett. L · Oct 20, 2020

Mike Twangzer said:
I wonder if you could stuff it with a fatty ... or two ?

Hi Mike,

Anything that sounds interesting is worth trying. The onions did turn out nice!

kevinstaggs · Oct 20, 2020

That's a new one on me. A good looking one, but a new one. On my list...

Chett. L · Oct 20, 2020

kevinstaggs said:
That's a new one on me. A good looking one, but a new one. On my list...

Hi Kevin,

Thank You!

A Pair Of Baby Backs All Tied Up!

is one Smokin' Farker

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