Baby backs – Low and slow for 4 hours at190°, 2 hours wrapped in goodness at 225°, then an hour unwrapped and coated with peach and pepper jelly at 250°. Pulled them after passing the bend test at around 192°. Bite through goodness!
by BuLLg0d
Baby backs – Low and slow for 4 hours at190°, 2 hours wrapped in goodness at 225°, then an hour unwrapped and coated with peach and pepper jelly at 250°. Pulled them after passing the bend test at around 192°. Bite through goodness!
by BuLLg0d
2 Comments
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Looks good! I started trimming the fat more aggressively on racks like this and they still come out nice and juicy. I used to pick away the excess fat after I cooked them but then you lose a lot of the seasoning.