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Baby back rib question, , ,

Washog
Washog Posts: 58
edited November -1 in EggHead Forum
I wanting to cook some baby back ribs tomorrow. I've removed the membrane and I've got my rub on 'em and have them tucked away in the fridge. Was wanting to get some ideas on how to cook these baby's. [p]Thanks in advance!
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Comments

  • Unknown
    Unknown
    Washog,
    slow and low. Between 175 and 200 degrees. Rotate (location on your grill as well as turning over) every 45 min or so. my personal preference is to lay them flat on the grill rather than in a rib rack. If your cooking alot of them it is O.K. to stack them as long as you rotate them in the stack (I once did 12 full slabs on 1 grill this way) depending how much is on your grill cook 5-8 hrs.
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  • Unknown
    Unknown
    Washog,
    I usually don't rub till a couple of hours before they go on the smoker. Then I cook for 5-6 hrs with oak and apple or cherry for smoke. The meat should shrink back about 1/2 or 3/4 of an inch from the ends and pull away from the bone easily.
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  • Unknown
    Unknown
    eggbrain,
    You can roll 'em too!
    Tie the ends together and stand 'em on edge.

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