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Tough Baby Backs
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Pegleg Offline

Posts: 457
Joined: Feb 2006
Reputation: 1
Post: #6
RE: Tough Baby Backs
Thanks so much to everyone for the info. I have three WSM's and have handed one over to him until he can get around to purchasing his own and it doesn't have a gauge in the lid; he was actually using a thermometer at grate level through a half potato. The ribs he picked up were frozen from a meat packing company up North. I'm beginning to think perhaps he just got a bad batch; he's cooked them before without any issues. I suggested to him to up the temp a bit as well; any time I cook, I always aim for a temperature of 230 - 250 on pretty much everything but try and stay on the low side of that for briskets and butts.

I wish I could have attended the BBQ 101 class Saturday but couldn't make it. Our youngest daughter Candice is getting married this Thursday and we've been pretty busy getting everything ready ---- I'll post photos when the dust settles. We're serving up mini pulled pork sandwiches topped with T's applesauce sauce (chicken sandwiches are to posh); in fact I have 80 pounds vacuum sealed in the freezer ready to go. We've also got chocolate and cinnamon popcorn, brownies, and even a cotton candy machine; it's going to be a real celebration.

Thanks again to everyone, I'll be in touch soon.

Very sincerely,


Lyle Earl
KCBS Certified Judge
Never be afraid to try something new. Remember, amateurs built the Ark ---- professionals built the Titanic.
(This post was last modified: 05-10-2011 02:06 PM by Pegleg.)
05-10-2011 02:04 PM
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Messages In This Thread
Tough Baby Backs - Pegleg - 05-09-2011, 03:41 PM
RE: Tough Baby Backs - mrcourtneyw - 05-09-2011, 04:43 PM
RE: Tough Baby Backs - bud-wie-ser - 05-09-2011, 06:47 PM
RE: Tough Baby Backs - Larry Jacobs - 05-09-2011, 09:29 PM
RE: Tough Baby Backs - SoEzzy - 05-10-2011, 10:03 AM
RE: Tough Baby Backs - Pegleg - 05-10-2011 02:04 PM

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