Today's Baby's for lunch

[mnola917]

I have my charcoal in the "chimney" and these Baby Backs are sittin on the counter to get up to room temperature. I was thinking about doing 2-1-2 for these rather than 2-2-1. I wanted a little bit more of a bark. What do you guys think?

I coated the ribs in mustard then I rubbed them down with paprika, black pepper, cayenne pepper, brown sugar, garlic powder, onion powder, basil and dry mustard

 

[mnola917]

In the smoker at 225*. 2 hours on the clock

 

[rbranstner]

Yep thats looking good and your 2-1-2 should work just fine. My buddy cooked two racks of baby backs with mine a few weeks ago and he didn't foil them at all and they turning out just fine.

 

[mnola917]

thanks. I want a bark and the tenderness, but w/o falling off the bone before I can even bite it.

 

[old poi dog]

Its looking good from here.

 

[mnola917]

Smoked for two hours, foiled with some captain morgan's and water for one hour. Now onto the final 2 hours of smoking, added two bakers for a simple side dish.

 

[mnola917]

Baby's are finished. Whoda thought that baked potatoes take FOREVER at 225. Thank god for microwaves. I threw a can of baked beans in the smoker too, along with a batch of Beer Bread which you can find here: http://www.smokingmeatforums.com/for...456#post428456

Stupid me, I finished smoking the ribs and was so excited to eat them that I forgot to take a picture!!! They were really good though, I think i found myself a new favorite Rub.

 

[mballi3011]

Well it does happen where you just get so excited that you eat them right up. Ok your new here and without the finishing pictures that could be a deduction of points for no finshed Qview. But we will let you off with a warning so don't let it happen again. We just want to get harassed like we did when we first started here too. Heck now my wife starts to get things ready for the Qview afyter the meat comes out and starts to get sliced or pulled. Thats when you know you have been here long enough.