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Old 03-02-2007, 08:19 AM   #1
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Babyback cook

This was a high-heat cook as I find higher heat more suitable for the relatively lower fat-to-lean ratio of back ribs.

I salted the ribs then rubbed with a blend of garlic, onion, thyme, sage, Greek oregano, Aleppo, extra hot NM chile,sugar, lemon peel powder, allsoicecinnamon and green pepper.

I Minioned the start, temps took a half hour to hit 250 lid then about 20 min to hit 300 and another 15-20 to hit 350. Cooked till nicely colored, about 90 min total, then foiled with juice/stock (ruby grapefruit I had just squeezed plus a little chicken stock) for 45 min when they were just tender. (Temps were 350-375 lid during the foil stage.)

I removed them from the foil, painted on a thin veneer of glaze (pomegranate molasses, calamondin liqueur, a little honey, butter) and returned them to the cooker while I finished the side dish, about 7 min more (temps 350). Rested 5, sliced and served.

Ribs off the grill:




Served, with a side of pasta in a sauce of baby peas, white wine reduction, shallots and Parmigiano-Reggiano:




Note the smokering (I like smokerings). Nice and wide on both sides with just a thin strip in the center untouched. I used hickory.


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Old 03-02-2007, 08:45 AM   #2
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High Heat??

High Heat - Quick Cook - Fast Track??????

There ain't NO other way to do it. Good Job.
Smoke On!!!!!!!

Now, let's wait for the Low and Slow boys to chime in about you CAN'T DO THAT high heat thing.

PARTY!!!!!!!!!!!!!!
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Old 03-02-2007, 09:07 AM   #3
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Um, The ribs look good...but the plating?? Not for me...that would not dispell the myth that is currently running about me!
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Old 03-02-2007, 09:29 AM   #4
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The ribs do look good. What was the total cook time using the burn and turn method.
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Old 03-02-2007, 10:27 AM   #5
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Real nice ribs. Gotta try that myself.
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Old 03-02-2007, 10:33 AM   #6
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Greg--What myth would that be?

Kick--Though I cook much lower/slower for pigs I raise, they are much fattier and one really doesn't have a choice. The loins look like rib-eyes--marbled up the wahzoo. But standard supermarket pork is different: spares (I cook ~265-275 grate), backs (higher, obviously), butts (~275), as I don't find lower temps necessary nor warranted. (If I need to stretch a butt cook out I will go lower to lengthen the time; they can handle it).
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Old 03-02-2007, 10:37 AM   #7
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wboggs--My place on the market for the moment--but not listed--though I'll soon take myself off. I have a new project going for the land. But there are few 2-acre lots near me and more than a few either relatively recently built or newly built homes (on 2-acre lots) on the road that leads to my place! (I have 10 acres where the road dead-ends.) Come on over to Okee!
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Old 03-02-2007, 10:38 AM   #8
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Looks great Kevin!
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Old 03-02-2007, 10:53 AM   #9
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Thanks, Scotty.

Cliff--I missed your post. Total time from placement on the grate to placement on the dinner table was 2:30; actual cook time not including the short rest, slicing and plating was 2:22.
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Old 03-02-2007, 10:54 AM   #10
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super looking rings and ribs!!
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