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Smoking babyback ribs
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<blockquote data-quote="Prairie Doggin'" data-source="post: 398402" data-attributes="member: 6980"><p>If I go about 250° instead of 225°, add butter or the squeeze bottle of Parkay when wrapping (always see that blue bottle on BBQ shows), then brush lightly with BBQ sauce 3 or 4 times the last hour unwrapped, I get a decent bark and definitely fall off bone. Usually have to cut racks in half when you unwrap because they'll break in half when you try to move the whole rack.</p><p></p><p>I do this when I plan on pulling bones out and making rib sandwiches. Get a decent bark during first 3 hrs unwrapped. Bark softens during wrapped period, but ribs get to "fall of the bone" status. Reestablish bark/carmelization during last hour unwrapped. Usually drop temperature back to 225° during last hour so sugars in BBQ sauce don't burn.</p></blockquote><p></p>
[QUOTE="Prairie Doggin', post: 398402, member: 6980"] If I go about 250° instead of 225°, add butter or the squeeze bottle of Parkay when wrapping (always see that blue bottle on BBQ shows), then brush lightly with BBQ sauce 3 or 4 times the last hour unwrapped, I get a decent bark and definitely fall off bone. Usually have to cut racks in half when you unwrap because they'll break in half when you try to move the whole rack. I do this when I plan on pulling bones out and making rib sandwiches. Get a decent bark during first 3 hrs unwrapped. Bark softens during wrapped period, but ribs get to "fall of the bone" status. Reestablish bark/carmelization during last hour unwrapped. Usually drop temperature back to 225° during last hour so sugars in BBQ sauce don't burn. [/QUOTE]
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