I want my baby-back-baby-back-baby-back

Redneck cuisine from the hunting camp.
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HunterGKS
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I want my baby-back-baby-back-baby-back

Post by HunterGKS »

I-want-my-baby-back-baby-back-baby-back GEORGE'S BABY BACK RIBS...

I used the Bone Doctors Premium Spice Blend as a dry rub on a nice, full
rack of baby back ribs at about 09:30 this morning. I wrapped it in plastic
wrap & refrigerated it until 16:00 this afternoon went it went into the grill
to smoke low & slow with indirect heat for about 1:20.

I added a sweet tator, about 30 minutes, & a split zucchini, about 15 minutes.

Everything turned out well.

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George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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guesswho
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Re: I want my baby-back-baby-back-baby-back

Post by guesswho »

I’m all over 2 out of 3.
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Hognutz
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Re: I want my baby-back-baby-back-baby-back

Post by Hognutz »

What?? No asparagus!!
Looks good, George!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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HunterGKS
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Re: I want my baby-back-baby-back-baby-back

Post by HunterGKS »

guesswho wrote: June 21st, 2020, 6:47 pm I’m all over 2 out of 3.
Is your real name Meat Loaf??
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HMMMMMMMMM-1.jpg (5.53 KiB) Viewed 3575 times
Now.............Why did I say that????
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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HunterGKS
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Re: I want my baby-back-baby-back-baby-back

Post by HunterGKS »

Hognutz wrote: June 21st, 2020, 7:06 pm What?? No asparagus!!
Looks good, George!
Over the last few weeks, I dun et more spargus then I ever have. Don't want no mo!!!!

Thx.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Hognutz
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Re: I want my baby-back-baby-back-baby-back

Post by Hognutz »

We grow our own asparagus, as well! I love it!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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HunterGKS
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Re: I want my baby-back-baby-back-baby-back

Post by HunterGKS »

Hognutz wrote: June 21st, 2020, 7:55 pm We grow our own asparagus, as well! I love it!
Home grown is the bestest!!!!
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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guesswho
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Re: I want my baby-back-baby-back-baby-back

Post by guesswho »

I’ll have to take your word on that.
Double Naught Spy!
RCD's Owner----------------Badonka Deke Prostaff
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The Storm Whistle Prostaff
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HunterGKS
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Re: I want my baby-back-baby-back-baby-back

Post by HunterGKS »

guesswho wrote: June 22nd, 2020, 9:31 am I’ll have to take your word on that.
Is your real name Meat Loaf?? Now.............Why did I say that????

Meat Loaf
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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decoykrvr
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Re: I want my baby-back-baby-back-baby-back

Post by decoykrvr »

I smoked 3 sides of baby back ribs for Father's Day on Friday. I did the 3-2-1 method, 3 hours in the grill w/ cherry wood for smoke, wrapped the sides individually in heavy foil and left on the grill for 2 more hours, then pulled off the grill, cooled, and placed on a tray in the fridge until Sunday. I did my final 1 hour to reheat and firm-up the ribs prior to serving w/ my homemade hot/spicy vinegar sauce. Ribs, grilled sweet corn, jalapeno hot cheese grits, cole slaw, deviled eggs, watermelon/mint/feta cheese salad. Perfect!! For those of you who do large batches of ribs on the smoker, I used a technique showed to me by the boys at the Rendezvous in Memphis to remove the white membrane on the inside of the ribs. Take a knife and just lift up the membrane on a rib at the end by inserting the blade parallel on the top of a rib and just turning the knife from flat. Grab the white membrane w/ catfish skinning pliers and pull down and off completely. Very easy!!
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Re: I want my baby-back-baby-back-baby-back

Post by tracker8320 »

I also use a 3-2-1 method with a smoker. The best way for cooking baby backs IMO. The peeling membrane off is the ticket. They slide right of the bone... 3 hours @ 180 degrees, 2 hours @ 225 degrees, 1-hour low heat on grill and favorite your sauce to carmelize...now I'm hungry!
Wounded big game tracker with dogs...
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