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re: Best way to slow cook baby backs?
Posted on 7/30/16 at 12:16 pm to GRIZZ
Posted on 7/30/16 at 12:16 pm to GRIZZ
Yes, I have, it is better on pork, IMO. It's my "go-to" Sauce.
Just don't get carried away w/ the Tabasco. Like salt, you can always add it after the fact, but you cant take it out.
I use it as a sauce for cocktail wienies. It is really good on those.
Just don't get carried away w/ the Tabasco. Like salt, you can always add it after the fact, but you cant take it out.
I use it as a sauce for cocktail wienies. It is really good on those.
2
Posted on 7/30/16 at 12:33 pm to VetteGuy
Time really doesn't matter as much as the temp. You need it to get to 185-190 and then rest. At that temp any connective tissue should be gone and any meat should pull away from the bone.
I alway test the meat in a few spots
I just reread this.
Time does matter but not as much. Mine are normally 3-4 hrs.
I alway test the meat in a few spots
I just reread this.
Time does matter but not as much. Mine are normally 3-4 hrs.
This post was edited on 7/30/16 at 4:02 pm
Posted on 7/30/16 at 1:19 pm to VetteGuy
On my primo I do 225 for 2-2-1 with either pecan, Apple, cherry, or a mix of 2 woods. When I wrap in foil meat side up, I put a touch of liquid in to get it started usually apple juice or apple cider veniger...it will make its own as it steams so don't over fill. The last HR is when you can put your sauce if you want some...like last 30-45 depending how the doneness is on the ribs. The last few times I did it is when I wrapped in foil and for me that was the key to fall off the bone like I like it. Some say that's mush overcooked...it's how I like my ribs tho.
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