Am going to do 2 racks of babybacks tomorrow for a little get together. The plan is to remove the membrane and rub them down tonight with Jeff's rub. Tomorrow put them on the smoker using 2-2-1 as a guide. I'll try to keep the temp between 225 and 230 and go at the first stage until I see pullback on the bone, spritzing with a 3-1 apple juice/JD mix every 30 minutes after the first hour. How much pull back am I looking for?
Then put them in foil with some of the spritz for about 1 to 1.5 hours depending on how steady I can keep the temps.
Finally out of the foil, spritzing every 30 minutes again until . . . I can twist a bone freely? can poke a finger between the bones? What's the best way to tell if they are done.
Then, if necessary, foil, wrap in towel and in the cooler until the steaks and hotdogs are ready. I will be starting about 7 - 8 hours before we want to eat so if any surprises come up, hopefully I will have a cushion built in.
If anyone has any suggestions on fine tuning this, please chime in.
Thanks.
Dave
Then put them in foil with some of the spritz for about 1 to 1.5 hours depending on how steady I can keep the temps.
Finally out of the foil, spritzing every 30 minutes again until . . . I can twist a bone freely? can poke a finger between the bones? What's the best way to tell if they are done.
Then, if necessary, foil, wrap in towel and in the cooler until the steaks and hotdogs are ready. I will be starting about 7 - 8 hours before we want to eat so if any surprises come up, hopefully I will have a cushion built in.
If anyone has any suggestions on fine tuning this, please chime in.
Thanks.
Dave