DenStinett
Well-known member
SO, We're smoking Babybacks today, in lieu of starting the planed Brisket last night
Seasoned six racks yesterday, with Grinders of Salt, Peper and Dehydrated Garlic
Wrapped in Foil and in the Frig until noon today
On the Grill (with the Smoke Tube) for 3 hours were we'll start the "Spritzing" every 15 mins for the next 90 mins
We'll then cranking the Temp up to 275 (4.5 hours in) .... still spritzing every 15 mins, for the next 30 mins
OH .... and just for S's and G's, I added Ground Dehydrated Onion to the Rack, bottom left
Then at the 5 hour mark, we'll wrap; using Butcher Paper in lieu of Foil this go-round
Then back on the Grill (still at 275) for the remaining hour +/- until they reach an Internal Temp of 200 - 210 or they Prob Test "DONE"
Ready to cut a enjoy
This Rack's for Supper tonight .... and the other five Racks go in the Freezer
We tried the one we added the Ground Onion to
Well, Momma says these are NOW the best She's had yet
So it looks like we'll be adding Ground Dehydrated Onion to every Rib cook from now on
Seasoned six racks yesterday, with Grinders of Salt, Peper and Dehydrated Garlic
Wrapped in Foil and in the Frig until noon today
On the Grill (with the Smoke Tube) for 3 hours were we'll start the "Spritzing" every 15 mins for the next 90 mins
We'll then cranking the Temp up to 275 (4.5 hours in) .... still spritzing every 15 mins, for the next 30 mins
OH .... and just for S's and G's, I added Ground Dehydrated Onion to the Rack, bottom left
Then at the 5 hour mark, we'll wrap; using Butcher Paper in lieu of Foil this go-round
Then back on the Grill (still at 275) for the remaining hour +/- until they reach an Internal Temp of 200 - 210 or they Prob Test "DONE"
Ready to cut a enjoy
This Rack's for Supper tonight .... and the other five Racks go in the Freezer
We tried the one we added the Ground Onion to
Well, Momma says these are NOW the best She's had yet
So it looks like we'll be adding Ground Dehydrated Onion to every Rib cook from now on
