Lynn Dollar
TVWBB Emerald Member
Smoked baby backs yesterday on the 26 using a recipe from Jamie Purviance's book " Weber's Greatest Hits " . I like doing recipes. I want to taste the flavors people like Purviance or Tuffy Stone are creating. He calls this " Best on the Block " baby backs. I liked the recipe cuz it included a sauce. And the sauce was ketchup and apple cider vinegar based. Almost all sauce I use and even when I go to barbecue joints around here, is sweet. This was a good change.
Did not pile up the coals on one side of the 26, used baskets on both sides, filled with Weber briquettes, and chunks of apple wood. And foil down the middle under the ribs in a rack.
Purviance says to smoke these from 300 to 350 and to spritz with a mop of apple juice and cider vinegar after one hour. I pulled the lid at an hour, and these were already dark and pulling back on the bone. His total time is approx 2 hour 45 minute. My experience said these were gonna be done well before that
Following the recipe, I checked on them again at 2 hours. Tried to rotate them in the rack and they fell apart. I sauced them and pulled them 15 minutes later.
They were really good, I would do this again
Did not pile up the coals on one side of the 26, used baskets on both sides, filled with Weber briquettes, and chunks of apple wood. And foil down the middle under the ribs in a rack.
Purviance says to smoke these from 300 to 350 and to spritz with a mop of apple juice and cider vinegar after one hour. I pulled the lid at an hour, and these were already dark and pulling back on the bone. His total time is approx 2 hour 45 minute. My experience said these were gonna be done well before that
Following the recipe, I checked on them again at 2 hours. Tried to rotate them in the rack and they fell apart. I sauced them and pulled them 15 minutes later.
They were really good, I would do this again
