Baby back ribs *Delicious PICS inside*

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misterchristopher

Newbie
Original poster
May 30, 2007
24
10
Oklahoma City, OK
Hi all,
Got an early start on Father's Day yesterday. For the family, I smoked two racks of baby backs and a chicken (for good measure). I made a lovely peach-based glaze for the ribs. You would have thought I put some sort of highly-addictive magic potion in it the way people were lapping it up.
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Anyway, I'll let the pics do the rest of the talking . . .
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9am - Rubbed down and ready to go
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Moving along . . . approx. 12pm
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The home-stretch . . . approx. 2pm
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And finally, the finished product . . . approx. 4pm
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Yeah, the ribs were my main focus. The chicken was just for whoever didn't want pork. The chicken meat was very tasty, but the skin was so tough it had to be done-away with. Have to work on that. It was hard to keep the heat in the right places. I think the skin was just over-smoked.
 
I used a blend of garlic, onion, salt, pepper, brown sugar, red pepper, and chili powder.
I mopped it with wine, apple cider vinegar, worcestershire, soy sauce, brown sugar, and garlic.

Thanks, I really appreciate all the compliments. :)
Nope, no foil this time. ;)
 
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