Started the baby backs and chicken

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Smoke Blower
Original poster
Oct 3, 2006
Janesville, WI
Well, here goes. I put on the baby backs, a chicken and some pig candy. I hope everthing goes good.

Well after six hours, the food is done. I packed up up and went over to my dad's house for dinner. My neice could not believe what the chicken looked like, in her words it was"picture perfect". The babybacks also looked good. As far as the taste, everyone was happy. The chicken was very moist and flavorful. The ribs with Jeff's rub had some mixed results. We all liked the flavor but some thought it was a little on the spicy side. Then there comes to the importance about EVENLY mixing the spices. Rumor has it that there were some hot spots (and I thought I did a good job). If you kept the ribs off your lips and in your mouth, it wasn't quite so hot. The ribs were done with the 3-2-1 method. I did have a tough time getting the ribs to 170. I think I dried out the smaller ends but they were still good. The bones did not pull out like some peoples do, but the family had no complaints. Would I do it again, YES. Practice makes perfect. Here are the pics of the finished product. I didn't get any cut up pics as I forgot to take the camera to dad's with me.

your bird looks awesome.... actually so do your ribs..

yes practise makes perfect, but truthfully if i actually made something "perfect" i would probably stop making
Good point. Since my wife is in Florida, I will get another crack at the baby backs. Chicken and turkey have become a staple now in the house. We used to eat turkey 2 or 3 times a year. I think we had 4 turkeys this year alone.
Looks great! Keep up the good work!

I find that mixing spices by hand can leave "hot spots" too. I have take to mixing my rub in the food processer. That way I get everything will mixed with 8-10 pulses.

Hope this helps.

Take care, have fun, and do good!


Wow, Every thing looking good. Especially the chicken...something I have to work on...mine comes out dry...I don't brine...not supposed to have too much salt.. so I may try the injected version to help it out...

Or just come eat some of yours.....hehe!!!

Thanks for the pics.......Steve
ddemerath I had the same problem with ribs being to spicy, I backed off a little on the rub and they were just right. I also use the processor to mix up my rub. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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