second cook....much much better......

Unknown

hi gang,[p]happy fourth of july to all my friends here on bge.com. well, after the first cook i (those of you that read my post) i was a little disappointed because my spatchcock chicken had a very strong smoky flavoer to it and i did not use any smoke chips at all. i did not reload w/ fresh lump before my second cook because i figured i had plenty to cook some quick pork chops. i cooked them at 300 degrees for approx. 25 minutes. the chops were a bit dry, but i relate that to about 5 minutes of overcooking. hardly a hint of smoke flavor this time and i figure it's because my lump was all the way lit? anyhow, can someone give me a real good recipe for baby back ribs?? im having a party this weekend and i volunteered for the ribs![p]thanx in advance![p]regards,[p]Da_Butcher

QBabe

Da_Butcher,[p]My introduction to babybacks was a recipe from TimM's site...hasn't failed me yet! I love Gilded Splinters rub on babybacks, but there are lots of choices out there. Use your favorite and give them a try.[p]You won't regret it!
Happy 4th,
QBabe
:~)

Sundown

Da_Butcher,[p]I'm about to start 6 full racks of Baby backs. Using Cats Ribs Method Figuring they'll be done about 12ish.
[ul][li]Cats Ribs[/ul]

Shelby

Da_Butcher,
Don't remember if this was addressed in response to your first cook, but sometimes, the initial/fresh lump will give you some heavy smoke. You need to let it burn off a bit before adding the meat. But as we've all learned, when you cook and it's less than perfect, well, you have to eat the results and then learn from your mistakes and cook again and again till you get it right. (reminds me of the old 'teacher' joke but we won't go there) Just wait till you start experimenting with pizza!