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Smoking babyback ribs
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<blockquote data-quote="Iwhackwheat" data-source="post: 398411" data-attributes="member: 1247"><p>My method, and it’s not always consistent: prep the day before (remove membrane and rub). Usually do three racks. Store in 2 or 2.5 gal ziplock. First 3 hours at 195°. Then into a tinfoil pan with the liquid of your choice and covered with tinfoil, 2 hours at 225°. Back on the smoker and add sauce for the last hour at 225°. </p><p></p><p>Always bone side down. I’ve been playing with cutting some of these times as they usually end up fall off the bone.</p></blockquote><p></p>
[QUOTE="Iwhackwheat, post: 398411, member: 1247"] My method, and it’s not always consistent: prep the day before (remove membrane and rub). Usually do three racks. Store in 2 or 2.5 gal ziplock. First 3 hours at 195°. Then into a tinfoil pan with the liquid of your choice and covered with tinfoil, 2 hours at 225°. Back on the smoker and add sauce for the last hour at 225°. Always bone side down. I’ve been playing with cutting some of these times as they usually end up fall off the bone. [/QUOTE]
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