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Baby Back Ribs w/ Q -view

post #1 of 2
Thread Starter 

Hello all. I haven't posted for a while, but I have been doing allot of cooking lately. HAd a party last month for about 50 people. We did 20#'s of Butts, 6 racks of baby backs and about 15 lb's of sausages. Everyone loved everything! I had one pic of most if it in process. The butts were already pulled and resting. There was a piece of Samon on there too.  




Yesterday, I got to cook for some family that was in from the West Coast. They requested Baby Backs, and I was happy to fulfill their request. Started by removing the membrane and rubbing them down good! 


Loaded them onto the gill and started the 2-2-1 method at 225 degrees. 


I was using a combination on Hickory and Apple for my smoke. 


This is after I pulled them from the foil at about 4 hours.


After letting the sauce sit for a while. Done - perfect!!! 



Came out perfect. Just a little tug and the meat fell off the bone. Very happy with the cook and looking forward to next time. 


Doing more Butts for New Years eve! 

post #2 of 2

Looks delicious!  And it reminds me that I need to pick up some ribs to smoke!

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