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Baby backs vs. St Louis

Discussion in 'The Smokehouse' started by BigPapi, Jul 22, 2017.

  1. TurboDiesel

    TurboDiesel

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    Mrs TD works at a local Steak and Sea chain. They were testing ribs and she brought home a rack for free!:dex:
    Pics later
     
  2. FatBoy85

    FatBoy85

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    Oh the he**!!!! That's outrageous...
     
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  3. FatBoy85

    FatBoy85

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    :jaw::bug:Whoohoo!!!:thumbs:
     
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  4. TurboDiesel

    TurboDiesel

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    One hour in at 300 degrees over Pecan wood.
    We're running short on time. Going to foil it a while next.
    untitled (49).jpg
     

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  5. TurboDiesel

    TurboDiesel

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    Mrs. TD is getting beans out of the garden and local sweet corn ready. Put a couple taters on the grill wrapped in foil. Gonna be a good evening!
     
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  6. TurboDiesel

    TurboDiesel

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    Here's the finished product
    What's on the grill or smoker?
     
  7. Highbeam

    Highbeam

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    Okay folks, to finish up my little tangent issues, 300 degrees for 3 hours worked very well with nothing but a dry rub on st Louis style untrimmed. Still had to fight some fat around the knuckles but the higher temperature was not a problem. We all finished up the whole rack, no left overs.
     
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  8. BigPapi

    BigPapi

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    Were they nice and tender? I've never tried to do ribs quickly for fear of leathery meat. Knowing otherwise would definitely increase our ability to get our rib on! :)
     
  9. Highbeam

    Highbeam

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    Yes, and with a nice pink on the outside brown on the inside smoke ring look too. Honestly, the wife took the ribs out of the freezer for dinner accidentally thinking that the ribs were beef steaks. I had no choice but to cook them quickly after work. Was still an 8:30 pm dinner!