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Smoking babyback ribs
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<blockquote data-quote="Retired Educator" data-source="post: 173346" data-attributes="member: 3373"><p>Pretty much what everyone else said except I'm not very fussy on time. I rub the night before and put them on the smoker. Time is irrelevant for me as I use chips and charcoal and try to keep the heat about 200-225. Not always easy as the outside air temp. can affect that so time is when they are done. Then coat with a little BBQ sauce and wrap in foil. Back on rack and heat up to about 250 and then let them sit as the temp cools and they will stay just fine fora long time. If you have a large group you can take the foiled ribs and place in a cooler until ready to eat. Will stay warm for a long time doing that. I'm pretty much in the "Smoke and beer" camp, and have never had anything but praise. One thing not mentioned is "use a good quality rack of rib". Just like any other meat, good cut is better.</p></blockquote><p></p>
[QUOTE="Retired Educator, post: 173346, member: 3373"] Pretty much what everyone else said except I'm not very fussy on time. I rub the night before and put them on the smoker. Time is irrelevant for me as I use chips and charcoal and try to keep the heat about 200-225. Not always easy as the outside air temp. can affect that so time is when they are done. Then coat with a little BBQ sauce and wrap in foil. Back on rack and heat up to about 250 and then let them sit as the temp cools and they will stay just fine fora long time. If you have a large group you can take the foiled ribs and place in a cooler until ready to eat. Will stay warm for a long time doing that. I'm pretty much in the "Smoke and beer" camp, and have never had anything but praise. One thing not mentioned is "use a good quality rack of rib". Just like any other meat, good cut is better. [/QUOTE]
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