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Prepping for first baby back smoke! - Page 2

post #21 of 22
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Quote:
Originally Posted by SmokinAl View Post

Are you sure of your cook temps? They look like they were cooked at a much higher temp than 225-240. Were you using a temp probe that was checked for accuracy recently? Did you have it on the grate next to the ribs?


Yes....temp probe never got above 240. I was disappointed with the taste, very chalky almost bitter tasting. I do believe I used too much hickory chips throughout the smoke. I'm going to try again and use NO wood chips at all. Also, going to keep a very close eye on the last hr of the smoke.

 

Mike  

 

post #22 of 22

I found that when I did BB the 2-2-1 method was a little long for my taste so I slightly modified it to 1.5-1.5-45 and now 9.9 times out of 10 they come out perfect

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