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Thread: Babyback Ribs

  1. #1
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    Default Babyback Ribs

    3 racks trimmed and membrane removed
    3 racks in a homemade marinade for the next 3 hrs
    then will be patted dry with paper towel, wiped with olive oil and then coated w/ rub,
    will sit with the rub on them for about 30 minutes before they go on the smoker
    Trimmed.jpg
    marinating.jpg
    Last edited by ecu1984; 04-14-2023 at 11:51 AM.

  2. #2
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    Nice!

  3. #3
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    The good stuff rubbed in and now will sit for about 30 mins while
    I get some heat regulated.
    Rubbed.jpg

  4. #4
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    Following.
    - "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob

    - "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master

  5. #5
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    I have a Benchmade Mini Griptilian that looks just like that knife, color and all.
    - "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob

    - "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master

  6. #6
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    Quote Originally Posted by Black Bart View Post
    I have a Benchmade Mini Griptilian that looks just like that knife, color and all.
    its a Kershaw, razor sharp
    I trim groceries with it and sometimes I use a similar Benchmade knife

  7. #7
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    Tell us about the marinade please.
    DILLIGAF

  8. #8
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    What time do we need to be there?

  9. #9
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    Pack em in the cooler and lets roll out to the river.
    "Rivers and the inhabitants of the watery elements are for wise men to contemplate and for fools to pass by without consideration" -Izaak Walton

  10. #10
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    The marinade is from Georgia boy Myron Mixon, "The Winningest Man In BBQ"
    1 litre Ginger Ale, orange juice a good amount, soy sauce maybe a cup or so, 1 packet of Ranch seasoning mix, and about 1/4 cup of salt
    You can thank me later

  11. #11
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    The spray bottle is 50/50 apple juice and vinegar, spray em every 30 minutes.
    When I get a little less than 1/2 inch of end bone showing, they will be wrapped real tight in aluminum foil
    with a little less than a 1/4 cup of the apple juice/vinegar poured into each wrapped package. Steams the shit outta them.
    Stays wrapped for 1 hour, then unwrap and baste with the sauce for about 30 minutes
    Timed perfectly for dinner at 6pm
    Last edited by ecu1984; 04-14-2023 at 02:46 PM.

  12. #12
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    what temp you run?.....constant 225, i'm on smoke for 4.0-4.5 hours and set for 30.....any more time and they start to fall off the bone, i want some pull

  13. #13
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    I'm sure they'll be good as they can be, but I've never liked babybacks.
    Crops are harvested, animals are killed.

  14. #14
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    between 250 and 275 for my ribs
    They are perfect when the meat between the bones is 205 with a digital probe
    They will be tender and the rack will have a lot of bend but be just before the breaking all apart stage

  15. #15
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    wrapping each rack really tight with about 1/4 cup of apple juice/vinegar now.
    Will go like this for the last hour then unwrap and baste with the sauce
    on indirect heat (sauce sugars will burn if not undirect) for 30 mins or so until eating
    Wrapping.jpg

  16. #16
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    205 degrees between the bones is mop the sauce on them time
    205 degrees.jpg

  17. #17
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    What smoker are you using? Wood or gas?
    - "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob

    - "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master

  18. #18
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    " What temp you run?"

    While I completely understand the question, that shit is gay as hell.

  19. #19
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    Thick sweet sauce with a very mild spicy/garlic/onion flavor
    The ends of the rack almost have a 'burnt ends" to them and were amazing
    Final Rib Pic.jpg

  20. #20
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    Quote Originally Posted by Black Bart View Post
    Following.
    Why? this is pretty much a hey dudes commercial, and thats sweet baby rays.

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