Baby Backs - q-view

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bj77

Fire Starter
Original poster
Jul 2, 2013
59
19
Detroit, IL
Rolling smoke today!! Have 3 racks out on the smoker. All rubbed down with mustard and rub. 2 are my normal rub blend, and the other is a bit of an experiment. The bottom has my normal rub and the top is bad byrons butt rub which has a little more kick and a little less traditional BBQ flavor. I'm hoping that this will sort of layer the flavors and just give my normal flavor a little kick.

Going for 2-2-1.. running at 225. Using a cherry and applewood blend.


A little late posting so due to wrap in about 35-40 min

More to follow.....
 
When you sauce and wrap em, did you ever try kraut ??? what we do is open a can of kraut, lay your sauced up ribs and wrap em, sometimes we sprinkle onion flakes all over the top and it sticks real good on the sauce   
 
Not a big fan of kraut myself.. but thanks @griz400 for the info.. have a couple friends that love the stuff, I will file that away for when the audience is right!
 
All sauced up.. almost there!! Won't take the last hour. Really they are about done. Turned the temp down a little and will leave them on 20-30 min just to set the sauce.

 
That's a wrap folks!!


Bite through and great flavor!! Boss says "lots more practice, not sure you will ever get it just right.. but don't you dare change a thing!!" Lol.
 
hey  wish i knew what side dishes you made, cause    then  could complain about something ....
 
Thanks all! Sides.. couldn't be anything other than cheesy taters. Lol not much to complain about there. [emoji]128522[/emoji]
 
Ya know I'm not completely sure lol. It just kind of tweaked and morphed into that from things I picked up watching Pitmasters and reading the forums. *shrug* about the only thing I remember when it came from was the squeeze butter is a Johnny Trigg thing, among others but he's the one that sticks out in my head.
I've never seen this done before. Care to explain how you got to doin this?
 
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