Grilling & Recipes: BabyBack!

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	Name:	Maddog -
	Subject:	BabyBack!
	Date:	2/8/2010 9:51:39 AM

Weekend before last we were at the lake and I fired up the ole smoker with baby backs and a couple of whole chickens. After smoking for about 2.5 hours at 225 degrees, I wrapped the ribs and chickens in aluminum foil and finished them at 200 degrees for 4 hours. The wife said that the ribs were the best ever. In the past, I finished my ribs at 225 to 250 degrees for 2.5 to 3 hours. She thinks that the longer finishing time at a lower temperture made the difference. I bought a nice slab of ribs and froze them to take to the lake this coming weekend. I'll smoke them Saturday and let you all know how they turn out. BTW, the whole chickens were great. I took one of the chickens to an old friend that lives near the lake. He's in sad shape health wise and lives alone. It was like Christmas to him when I took that smoked chicken to him.