Pelletizing Loin Baby Backs

Traegers, Green Mountain, Smokin Tex and all other Pellet and Wood Chip Smokers

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Pelletizing Loin Baby Backs

Postby OldUsedParts » Fri Mar 09, 2018 8:52 am

Picked up a small, yet fat and meaty, rack of BBs last week and after sleeping with Honey Mustard they are dusted and on the Pit Boss. I sure like the smoke signals that it's given me for the last two hours and can't wait to polish some Bonz.
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Re: Pelletizing Loin Baby Backs

Postby bondobill » Fri Mar 09, 2018 9:06 am

Looks like you'll be eating good "again" there Em. :cheers:

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Re: Pelletizing Loin Baby Backs

Postby Williep » Fri Mar 09, 2018 9:18 am

Sounds good to me. :cheers:
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Re: Pelletizing Loin Baby Backs

Postby OldUsedParts » Fri Mar 09, 2018 9:36 am

thanks, Gents, after 3 hours of smoke I'm gonna spritz and wrap for 2 at a higher temp and see what happens - - - I'm kinda trying a few different things on this one "fingers crossed" :dont:
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I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Pelletizing Loin Baby Backs

Postby bsooner75 » Fri Mar 09, 2018 9:44 am

Well, here we go again…OUP’s gonna post something awesome and make me hate my lunch.


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Re: Pelletizing Loin Baby Backs

Postby OldUsedParts » Fri Mar 09, 2018 11:25 am

Close your eyes, Sooner, it's just about time to slic'em and eat'em - - - - bout 30 mins and then "Bone Apple Tight"
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I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Pelletizing Loin Baby Backs

Postby bsooner75 » Fri Mar 09, 2018 12:21 pm

Image



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Re: Pelletizing Loin Baby Backs

Postby OldUsedParts » Fri Mar 09, 2018 12:55 pm

I so sorry, Sooner, is this better :?: :dont: :laughing7:
Dey be westing
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Time to wake the Wiffy
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This PIC is for Egghead
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This PIC is for Me
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That Egghead Pic is there because he told me if I didn't use that Cutting Block like I would any other then he was sending the Cajun Mafia after it and they were going to make knife marks - - - I assumed he meant on the Block but just in case I got it dirty and tried to scratch it as much as I could.

This has been parked at the end of my road and they said it was a Golf Cart but I'm not taking any chances.
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I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Pelletizing Loin Baby Backs

Postby JustinCouch » Fri Mar 09, 2018 3:00 pm

Looks great parts.
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Re: Pelletizing Loin Baby Backs

Postby spacetrucker » Fri Mar 09, 2018 4:11 pm

nothin better than pork & beans... :D :salut:
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Re: Pelletizing Loin Baby Backs

Postby outlaw » Fri Mar 09, 2018 4:52 pm

Yummm. I'm too tired to comment further. :D :D :cheers: :cheers: :chef: :chef:
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Re: Pelletizing Loin Baby Backs

Postby Russ » Fri Mar 09, 2018 5:28 pm

Nice meaty bonz emm, I'd love to chomp down on that. Fo sur, and the wife gets looked after too, priorities huh?
:D :cheers: :chef:

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Re: Pelletizing Loin Baby Backs

Postby OldUsedParts » Fri Mar 09, 2018 6:07 pm

thanks, Y'all, dey wuz guud fo sho :salut:

spacetrucker wrote:nothin better than pork & beans... :D :salut:


:laughing7: :laughing7: :laughing7: :laughing7: :laughing7: :tup: :salut: :texas:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Pelletizing Loin Baby Backs

Postby Sodaking27 » Fri Mar 09, 2018 6:54 pm

Looking good.
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Re: Pelletizing Loin Baby Backs

Postby rms827 » Tue Mar 27, 2018 2:32 am

Looking good indeed.

FWIW, I've tried the 3-2-1 method with both the Traeger I returned and my Rec-Tec 680. The ribs always turned out pretty good, but they were missing that little bit of bark I like from good BBQ restaurants. What I've tried since then is marinating the ribs in sauce overnight, taking them out of the sauce and dry rubbing them, then just slow cooking them at 250 straight thru. I've had great results that way.

Of course it probably also helped that I found out about that time that ribs are considered done at 195 degrees, which would be shoe leather for most other meats. :mrgreen:


PS: I dab them with sauce while cooking also to help keep them moist
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