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Old 12-12-2006, 06:36 PM   #1
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When you wrap in foil, add a little apple juice then wrap them. Also, try to keep them a little longer in the foil, maybe 1 hour to 1 1/2 hours.
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Old 12-12-2006, 06:43 PM   #2
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I have made tons of Baby backs with conistant results by smoking on the WSM for 4 hours at 225¬į then double wrap in foil and, like Nick says, I add some apple juice( 'bout 1/3 cup) back onto the WSM for 45 mins. Then out of the foil, glaze with some sauce mixed 50:50 with some apple juice concentrate and back on the WSM for 30 mins. That's what works for me anyway.

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Old 12-12-2006, 07:25 PM   #3
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I am not telling you any hints kimmal. I would like to stay ahead of you for the comps.

LOL But I will say as I have said before you make awesome chicken thighs. I still can't get mine any where near as good as yours.
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Old 12-12-2006, 07:29 PM   #4
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I do mine for 3 1/4 hrs in the smoke, then 1 1/4 hrs in the foil and then back on the WSM, open the vents, wait 10 minutes and then glaze with sauce and wait another 10-12 minutes. Never had any complaints.

If the ribs are smaller than 2lb per rack I go a little less time in the foil...I try to keep my temps in the 230-240 range!

I saw Steve Raicheln put brown sugar, butter and some apple cider on the ribs before he wrapped them in foil...might give that a shot next time! ...btw, me and Steve are on a first name basis!
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Old 12-12-2006, 07:34 PM   #5
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Quote:
Originally Posted by Greg Rempe
...btw, me and Steve are on a first name basis!
That's really cool Mr. Rempe. When do we get to go to the Greenbriar

Good Q!

Jack
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Old 12-12-2006, 08:30 PM   #6
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Ok..do it like this. 250 bone side up and dont even look at em for 4 hrs. At the end of that time check em at thirty min intervals till you can reach in with your hands (wearing hot water dish washer gloves) and see if yoiu can tear the meat slighty in the middle of the rack. At that point wrap em in foil and throw em in the hot box for a couple of hours..1 hr. minimum...open the lid and let em cool down slowly over a period of several hours works great if you got that much time to spend. If you want to glaze drag em back out abd turn bone side down and hit em "ONCE" with whutever is your glaze concoction. That should work.

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Old 12-12-2006, 08:44 PM   #7
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I do my bb ribs for 5-6 hrs @ 235...they're good.
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Old 12-12-2006, 09:48 PM   #8
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I have often used the "Minion Method" (check spelling) or the 3-2-1 cooking method; 3 hours on the smoker, unwrapped, follwed by 2 hours wrapped in foil then back unwrapped for 1 hour.

It might be work for you too.

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Old 12-12-2006, 10:20 PM   #9
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I do baby backs between 225 and 235 and the longest they have ever taken is 4 1/2 hours and that's without foil.
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Old 12-12-2006, 10:31 PM   #10
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Personally don't don't do baby backs. Too much chance for diaster. St Louis or full spares. Sorry, not much help with the topic.
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