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baby back tips?

 
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jupzchris



Joined: 14 Jun 2011
Posts: 1

PostPosted: Jun 18 2011    Post subject: baby back tips? Reply with quote

Hey guys ,
Going for my second smoked meat ever. I did a brisket last weekend and it turned out pretty damn good ( need to work on tenderness still )

this weekend im going to do a rack of baby backs

I got a rack of 2.5lb baby backs - membrane pulled and it is rubbed with olive oil and a rub i get from my butcher that goes good on everything lol

I'm going to be smoking with hickory chunks - What should i try to keep my temp at? 225? How long for 2.5lb? Should i spray it? if so whats a good mixture?


Chris
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Mike Lawry
BBQ Super Pro


Joined: 18 May 2006
Posts: 2122
Location: Parts unknown

PostPosted: Jun 18 2011    Post subject: Reply with quote

For me, Im a foiler.

2 hrs in smoke

Foil for 1 hr.

Sauce.

Cook till done


Mike Lawry.
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uhmgood
BBQ Fan


Joined: 31 Mar 2011
Posts: 123
Location: acworth , ga.

PostPosted: Aug 03 2011    Post subject: Reply with quote

yeah , i'm a foiler too , i kinda stick to the old 3-2-1 method, they just always seem to come out right
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Aug 03 2011    Post subject: Reply with quote

If you go 3-2-1 on a 2.5# rack of Baby Back Ribs, you WILL have charcoal.
If you foil, go with 2-1-1 or less.

I don't foil, I cook at 225, I start checking them at 3 hours into the cook.
At that time I start applying Roxy's Rib Glaze every 10-15 minutes and do the bend or toothpick test on them each time I mop.
If you cook untrimmed spares, then yes the 3-2-1 applies.
I cook on a FEC-100 and start them at 185 for 1 hour, 200 for 1 hour and finish at 225. These full spares cooked about 7 hours total.
Notice the top one broke doing the bend test.


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