PING RICHARD, FLORIDA

Little loud for this early in the morning. shheee.

This might help.


Pork, Baby Back, Richard Fl

Procedure:
1 After removing the membrane.
2 I like to set the large BGE, for baby backs, indirect, plate setter, legs up, drip pan w/water, 1 inch deep, "V" rack inverted. 250F apple wood and pecan chips both dry wood. Let cook 3 hours and then every 1/2 hour or so, sprayed w/ 6 parts apple juice and 1 part apple cider vinegar. After 4 hours lightly covered w/ bbq sauce diluted 2-1 w/water just for some flavor.
3 Figured out a few years back that foil was just to messy for my tastes, but will use it sometimes. Sometimes I will use orange juice and bbq sauce to keep moist, but you got to like sweet for this one. Will pull about 5 1/2-6 hours and cover w/foil on counter until ready to eat a few hours latter. Serve with whatever sauce each likes.
4 As a senior citizen, most of our friends are past the hot spicy phase in life, save that for Chubby and his crew. Usually rub with a mixture of 2 parts crushed red pepper fine, 1 part fine salt and 1 part fine black pepper and into refrigerator.
Update: 2007/08/25:
1 I like to rub them the night before with whatever rub I am in the mood for. Set up large, indirect with a drip pan of water at 250F with a vertical holder. Cut 3-4 slabs in half and set in the rack. After about 3 hours spritz with orange juice when in a sweet mood, Soy and water when in an oriental one, apple juice and water or worchestershire when in a different mood. Spritz every 30 minutes or so. I do not remove and wrap in foil as many do, just decided a few years back that it was to much hassle, probably too messy. Sometimes I will sauce the last 45 minutes and some times will just take off after 5-6 hours and let everyone sauce themselves. Some like hot sauce, vinegar, or mustard etc. Depending on the crowd.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/05/27

AL,
I sent you an e-mail.
Jupiter Jim