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Smoking babyback ribs
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<blockquote data-quote="luvcatchingbass" data-source="post: 394726" data-attributes="member: 1979"><p>3-2-1 method is a good way to start out when learning. I've do ribs many different variations but have leaned more towards running either straight through no wrap or wrap for a short time sometimes with a little liquid and sometimes not, depending on how much fat there is to render down, I have also wrapped in butcher paper. I kind of base off of what color I got on them and meat pull back on the bones and testing with instant read thermometer for tenderness. If they are getting too dark or I need to spead up the cook I wrap. I have used lots of different woods and pellets, can't go wrong with pecan and cherry mix.</p></blockquote><p></p>
[QUOTE="luvcatchingbass, post: 394726, member: 1979"] 3-2-1 method is a good way to start out when learning. I've do ribs many different variations but have leaned more towards running either straight through no wrap or wrap for a short time sometimes with a little liquid and sometimes not, depending on how much fat there is to render down, I have also wrapped in butcher paper. I kind of base off of what color I got on them and meat pull back on the bones and testing with instant read thermometer for tenderness. If they are getting too dark or I need to spead up the cook I wrap. I have used lots of different woods and pellets, can't go wrong with pecan and cherry mix. [/QUOTE]
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