Baby Backs for Easter

Discussion in 'Pork' started by randya, Apr 10, 2010.

  1. randya

    randya Meat Mopper SMF Premier Member

    I have never tried Baby Back Ribs before and Patio Daddy O talked me in trying them and my spare ribs days will be few in between. Had some family members over for a fest the day before Easter and wanted to share the Qview with you.

    Picked up 9 slabs of baby backs, 3 slabs of spare, 19.74 lb pork butt, and some chicken legs.

    Put Jeffs rub on all the pork Friday ( my wife was a life saver helping me). I put the everglades on the chicken.

    Got up at 4:00 AM and took the meat out to get toward room temp.
    Got the temp and smoke ready at approx 615AM, temp leveled off at 225 F.

    It was great and nobody left hungry. There was a lot of to go bags… Love it!
    Baby Backs

    Pulled Pork

    Spare Ribs and Chicken Legs

    It was great and nobody left hungry. There was a lot of to go bags… Loved it! Just about got the new reverse 250 gal smoker completed and will try it out on more baby backs again and post soon.

    Thanks for viewing!
  2. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    Great post....How did you cook your ribs? 3-2-1? and which did you like better. I like both and just depends on the prices but sometimes just want some BBs
  3. wingrider1

    wingrider1 Smoke Blower

    great pics,,,something awsome how you got those sausages lined up like little soldiers...Am I the only one who finds this interesting,,,the sausages lined up like that...for some reason the order of it all appeals to me....LOL
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    man oh Man thats a huge smoke you did there Randy. Now you most have fed an army for you had the food for it. My wife is the same way she has a fear of running out of food.[​IMG]for pulling off such a big smoke.
  5. caveman

    caveman Master of the Pit SMF Premier Member

    Great smoke. [​IMG]for the feast. Check the link in my sig for posting larger qview so we can really "Drool" over your already fantastic pics. Great job done.
  6. randya

    randya Meat Mopper SMF Premier Member

    Will do on the pictures. Not sure why I picked the med size. My bad.

    On the cook I normally do the 3-2-1, but on the ribs I wanted more bark so I tin folded at 155F, removed and placed in the cooler to steam at 170F.
    Thanks to all for the feed back..
  7. Preiciate the mention.

    Been trying to get you into the Baby Backs for quite a while.

    Glad you enjoyed them

    Your bud, Patio Daddy O

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