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Baby Backs Last Weekend Smoke

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  • Baby Backs Last Weekend Smoke

    Sorry that my pictures aren't very detailed, I forgot to take photos of the finished product, just to hungry and a few beers made me forget. Basically I wanted to show my "simple rub" which was really good.

    I got a gallon of sweet mustard BBQ sauce from a BBQ joint that catered our last Autocross event. He asked me if I wanted it, and like 99% of us here, YES it was a no-brainer.

    Anyhow I doused the ribs in the BBQ sauce and mixed up a rub with light brown sugar, chili pepper, ground red peppers that Grothe gave me, some salt and garlic. Put it on heavy and let the ribs sit for about 4 hours in the fridge and 1 hour on the counter.



    On the smoker for 2½ hours and mopped twice with a mixture of Rootbeer and Apple Cider Vinegar.



    Then topped the ribs with the last of my DL Jardines sauce (stuff is awesome!) and foiled for another 2½ - 3 hours.





    By this time the beer and hunger had kicked in and I forgot to get pictures of the final steps, but they were the best ribs I've made so far. The rub gave the ribs a nice mellow "kick" from the ground peppers and the sauce complimented it perfectly. I had a few people over and they all have different tastes, but they all agreed that they were de-lish!!
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    Brinkmann Smokin' Pit Deluxe: heavy gauge, modified
    Weber 22.5 Gold
    Weber Smokie Joe

    "Racing Cars and Smokin' Q, what else is there to do ?"

  • #2
    I don't know! looks like loaves of bread in that foil! I don't see any finished ribs.
    No pics of the french bread either?
    Lang 60 Mobile deluxe




    Captain-N-Smoke BBQ Team(retired)
    ____________________________________________
    Takes allot of work and an open mind to make good sense.
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    • #3
      Originally posted by Capt Dan View Post
      I don't know! looks like loaves of bread in that foil! I don't see any finished ribs.
      No pics of the french bread either?
      Well I'll tell you, those were the most tender pork tasting loaves of french bread I've ever had.
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      Brinkmann Smokin' Pit Deluxe: heavy gauge, modified
      Weber 22.5 Gold
      Weber Smokie Joe

      "Racing Cars and Smokin' Q, what else is there to do ?"

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      • #4
        Beer makes ya forget alot of things....sometimes it's for the better
        Glad ta see ya like the peppers.
        Nice ribs
        Last edited by grothe; 02-19-2009, 01:29 PM. Reason: can't type
        Gene

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        • #5
          Okay...i'll say ya done good!
          Sunset Eagle Aviation
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          • #6
            Originally posted by grothe View Post
            glad ya like the peppers.
            Yes sir!! I'm slowly and carefully adding them to some of my other dishes.
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            Brinkmann Smokin' Pit Deluxe: heavy gauge, modified
            Weber 22.5 Gold
            Weber Smokie Joe

            "Racing Cars and Smokin' Q, what else is there to do ?"

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            • #7
              Originally posted by solar View Post
              By this time the beer and hunger had kicked in and I forgot to get pictures of the final steps....

              I'm glad to know that I'm NOT the only one who does that. Seriously, the ribs have a great color on them in the picture of you putting the sauce on. I bet they were great!
              Becky
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              • #8
                Thanks SM, I really have my BB's down now. You know you've done well when you notice that no one is saying anything at the table, and the only noise you hear is the bones clanging in the metal bone bowl.
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                Brinkmann Smokin' Pit Deluxe: heavy gauge, modified
                Weber 22.5 Gold
                Weber Smokie Joe

                "Racing Cars and Smokin' Q, what else is there to do ?"

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                • #9
                  how much pull back did you get when you took em outta the foil?

                  care to share your rub recipe?


                  let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                  • #10
                    Originally posted by Walking Dude View Post
                    how much pull back did you get when you took em outta the foil?

                    care to share your rub recipe?
                    Almost none, they weren't falling apart and you could pick up a whole rack intact. Though most everyone I feed likes them fall off the bone and I perfer them that way myself. I posted the rub earlier but I don't really have a "set measure" (I know I suck) but it's mostly light brown sugar with a heavy dash of chili powder and ground peppers, and a tablespoon or so of garlic and salt. I guess the next time I make up my rub (tomorrow) I'l measure it out so I can share it with everyone.
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                    Brinkmann Smokin' Pit Deluxe: heavy gauge, modified
                    Weber 22.5 Gold
                    Weber Smokie Joe

                    "Racing Cars and Smokin' Q, what else is there to do ?"

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