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Baby backs - redux
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Smoking up some Baby Backs for the football game today. Decided to jack the temp up a little versus last time (300 versus 250) and I'm getting results I'm happy with. Yellow mustard and Galena Street BBQ rub. Pecan chunks with the lump. Spritz with cider every hour. Here we are 3 1/2 hours in. I'll be tapering the temp down a little over he next hour. Should be done in another three.
Michiana, South of the border.
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Why lower the temp? Why not just let it ride itself out?Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Looks good. I would think they would be done far sooner. Eggs cook faster than other cookers.
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pgprescott said:Looks good. I would think they would be done far sooner. Eggs cook faster than other cookers.
Thanks. Last time after six hours at 250-275 they were barely done. Tasty, but too much chew. Hoping the marginally higher temps will make the difference.Michiana, South of the border. -
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Six hours at 250-275 is very long time for BGE ribs. They look like bbs or loin backs? I would just check the dome thermo to be sure it isn't off 25-50 degrees. Looking good though.
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The aftermath. 4 1/2 hours at 300 degrees (indicated). Perfect. Gone (mostly). I erred on the original post. That was 2 1/2 hours in. These were the meatiest baby backs I've ever had.
Michiana, South of the border. -
I've used that approach before. I call them 1/4 turn ribs. Rotate the rib 1/4 turn and pull it out. Eat with a fork. Yum.RedSkip said:Foil eliminates chew.Michiana, South of the border. -
Nice!
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Good looking ribs ya got there. Ribs are the one thing I haven't done yet that I really wanna do.1 LBGE. Winder, GA
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