Baby Backs on the Kettle - BBQ Central

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Old 06-01-2005, 06:04 PM   #1
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Baby Backs on the Kettle

Rubbed down with Wolfe Rub.
Cooking indirect using Kingsford charcoal.
Put BBs on the kettle 1/2 hour ago.
Going to cook for 1 1/2 hours.

Updates later.
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Old 06-01-2005, 06:26 PM   #2
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Good goin guy!
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Old 06-01-2005, 06:27 PM   #3
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I better go check them.
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Old 06-01-2005, 06:31 PM   #4
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They're looking good.
Kettle is approx 350*. I wish it were a little lower, but I'm hungry. =P~
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Old 06-01-2005, 06:54 PM   #5
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Kettle still at 350*.
Ribs looking almost ready to eat.
I can't wait. =P~ =P~ =P~
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Old 06-01-2005, 06:59 PM   #6
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So you will only cook them for 2 hrs or less??
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Old 06-01-2005, 07:03 PM   #7
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Steven Raichlen told me I only needed to cook them 1 1/2 - 2 hrs.
Babybacks don't take as long to cook anyway, and I am cooking in the kettle sort of indirect/direct. They are getting there. 1 1/2 hrs right now. =P~ I'm going to take thenm off when the Daily Show goes to commercial. #-o
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Old 06-01-2005, 09:01 PM   #8
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Well I finished eating awhile ago. The ribs were good, but some of them were over done. Most were good in texture and flavor. The one that the texture was off still tasted good, they were just a little over done.

Larry's WolfeRub tasted great on the ribs but I did have some problems with 'over char' due to the high sugar content and the higher heats I was using. I knew I was cooking on the high side of where I wanted to be but I needed to get them done.

I ate some plain (just WolfeRub), some glazed with Tennessee River BBQ sauce, and some with Raspberry jelly with added diced habaneros. Sort of 'home made' pepper jelly. All were very tasty. I'll be trying this method again when I have a little more time.
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Old 06-01-2005, 09:08 PM   #9
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Quote:
Originally Posted by Chris Finney
Well I finished eating awhile ago. The ribs were good, but some of them were over done. Most were good in texture and flavor. The one that the texture was off still tasted good, they were just a little over done.

Larry's WolfeRub tasted great on the ribs but I did have some problems with 'over char' due to the high sugar content and the higher heats I was using. I knew I was cooking on the high side of where I wanted to be but I needed to get them done.

I ate some plain (just WolfeRub), some glazed with Tennessee River BBQ sauce, and some with Raspberry jelly with added diced habaneros. Sort of 'home made' pepper jelly. All were very tasty. I'll be trying this method again when I have a little more time.


Sounds more like you need a little less time #-o . Glad they turned out good for you Chris. I'm gonna try Wolfe rub tomorrow on a London Broil.
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Old 06-01-2005, 09:31 PM   #10
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[quote=Nick Prochilo]
Quote:
Originally Posted by "Chris Finney":1agsldxv
Well I finished eating awhile ago. The ribs were good, but some of them were over done. Most were good in texture and flavor. The one that the texture was off still tasted good, they were just a little over done.

Larry's WolfeRub tasted great on the ribs but I did have some problems with 'over char' due to the high sugar content and the higher heats I was using. I knew I was cooking on the high side of where I wanted to be but I needed to get them done.

I ate some plain (just WolfeRub), some glazed with Tennessee River BBQ sauce, and some with Raspberry jelly with added diced habaneros. Sort of 'home made' pepper jelly. All were very tasty. I'll be trying this method again when I have a little more time.

Yeah, I didn't listen to the smart part of my head when it was telling me that they were done. I just wanted to wait until John Stewart (the Daily Show) went to commercial. My life is controled by TV. Where's TiVo when you need it?

Sounds more like you need a little less time #-o . Glad they turned out good for you Chris. I'm gonna try Wolfe rub tomorrow on a London Broil.[/quote:1agsldxv]
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