S&P baby backs!

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Sowsage

Master of the Pit
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Oct 18, 2017
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Maplewood OH
I wanted to try some baby backs with salt and pepper only. They were fantastic! I basically smoked for about 2.5 hr and then wrapped for about an hour maybe a touch longer with butter and a little water. That its. Salt pepper ....butter. yummm !
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I've done that many times. You really get the taste of the pork that way. Spares taste good that way too.
 
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Those ribs look really good to me. S&P are perfect seasoning for ribs. I do it quite often.

Point for sure
Chris.
 
Nice work on the ribs . I pretty much do salt and pepper only on everything now days . Get the smoke right and the final temp right , that's all I need .
I grind the pepper and the salt .
 
Nice work on the ribs . I pretty much do salt and pepper only on everything now days . Get the smoke right and the final temp right , that's all I need .
I grind the pepper and the salt .
I have been doing the same. I feel sometimes all the sugars and seasonings in a traditional rub really takes away from the important parts of smoking meats....the smoke...and the meat! Lol!
 
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Your ribs look fantastic!
We have been doing S&P quite a lot lately on just about everything.
I hate to admit it, but I like S&P ribs better than my own rub!!
Al
 
Your ribs look fantastic!
We have been doing S&P quite a lot lately on just about everything.
I hate to admit it, but I like S&P ribs better than my own rub!!
Al
Thanks Al! And i know what you mean. I have a couple rubs that i use that took me a very long time to perfect and everyone really enjoys. But sometimes S&P just hits the spot!
 
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