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Tailgating Babybacks, date night, pellet grill recipe, tailgating, BBQ, smoker, cooking togetherTailgating Babybacks

Tailgating Babybacks, with the weather getting nicer here it’s time to be thinking about doing some tailgating. We picked up some Babyback Ribs from Zaycon Fresh because we love their quality. Some very nice ribs and all the prep was done already. All we had to do was rub them down with our seasoning and put them on our Green Mountain Davy Crockett pellet grill for some smoke. Notice the perfect smoke ring, these ribs were tender, juicy and a real treat with a Cajun twist! And only 3 ingredients Ribs, Rub and Sauce! We served these beauties with Patti’s famous potato salad and fresh watermelon wedges.

Contrary to what most folks think ribs are easy to do and you don’t need 6 hours on the grill to do them right. Out of the refrigerator and onto your plate in less than 3 hours.

Tailgating Babybacks
A Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 hr. 225 degrees (107c), 1 ½ hr. 325 degrees (164c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Pacific Pellet Pecan-Peach blend

Ingredients: Babybacks Tonight

Tailgating Babybacks
A Pellet Grill Recipe

Directions: Tailgating Babybacks

Put a good coat of your GMG’s “South of the Border” rub onto the ribs and rub it into the meat. For another layer of flavor we used Pacific Pellet’s Pecan-Peach blend. Back onto the grill to smoke for 1 hour at 225 degrees (107c). Then pull the ribs off and wrap in foil. Raise the grill temp to 325 degrees (164c). Put the ribs back on the grill for an hour. After an hour unwrap the ribs and sauce them well. Leave the foil loosely folded so the sauce can caramelize for 30 minutes.

Your ribs will be done when you have an internal temperature of 190 to 200 degrees. These Zaycon Fresh baby back ribs were so tender and juicy that they will have you licking your fingers. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Tailgating Babybacks, date night, pellet grill recipe, tailgating, BBQ, smoker, cooking togetherSeasoned and on the Davy Crockett Tailgater with my Grill Grates

Tailgating Babybacks, date night, pellet grill recipe, tailgating, BBQ, smoker, cooking togetherAfter an Hour Wrap in Foil

Tailgating Babybacks, date night, pellet grill recipe, tailgating, BBQ, smoker, cooking togetherBack into the Davy Crockett Tailgater

Tailgating Babybacks
A Pellet Grill Recipe

Tailgating Babybacks, date night, pellet grill recipe, tailgating, BBQ, smoker, cooking togetherA nice Brushing with the Grandville’s Cajun BBQ Jam

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Tailgating Babybacks
A Pellet Grill Recipe

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time. It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.

Do 2.5 hours @ 300 degrees (150c)

Note: The Pacific Living Outdoor Oven also has a smoke box.

Tailgating Babybacks
A Pellet Grill Recipe

Tailgating Babybacks, date night, pellet grill recipe, tailgating, BBQ, smoker, cooking togetherLet’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

The Smoking Wedgie
https://bbqpelletsonline.com/

Our Cutlery Provided By:

http://datenightdoins.com

Tailgating Babybacks
Recipe Type: Ribs
Cuisine: American BBQ
Author: Chef Ken
Prep time:
Cook time:
Total time:
With the weather getting nicer here it’s time to be thinking about doing some tailgating. We picked up some Babyback Ribs from Zaycon Fresh because we love their quality. Some very nice ribs and all the prep was done already. All we had to do was rub them down with our seasoning and put them on our Green Mountain Davy Crockett pellet grill for some smoke. Notice the perfect smoke ring, these ribs were tender, juicy and a real treat with a Cajun twist! And only 3 ingredients Ribs, Rub and Sauce! We served these beauties with Patti’s famous potato salad and fresh watermelon wedges. Contrary to what most folks think ribs are easy to do and you don’t need 6 hours on the grill to do them right. Out of the refrigerator and onto your plate in less than 3 hours.
Ingredients
  • Zaycon Fresh Babybacks Ribs
  • GMG’s “South Of The Border” rub
  • Grandville’s Cajun Kick BBQ Jam
Instructions
  1. Put a good coat of your GMG’s “South of the Border” rub onto the ribs and rub it into the meat. For another layer of flavor we used Pacific Pellet’s Pecan-Peach blend. Back onto the grill to smoke for 1 hour at 225 degrees (107c). Then pull the ribs off and wrap in foil. Raise the grill temp to 325 degrees (164c). Put the ribs back on the grill for an hour. After an hour unwrap the ribs and sauce them well. Leave the foil loosely folded so the sauce can caramelize for 30 minutes.
  2. hr. 225 degrees (107c), 1 ½ hr. 325 degrees (164c)
  3. Your ribs will be done when you have an internal temperature of 190 to 200 degrees. These Zaycon Fresh baby back ribs were so tender and juicy that they will have you licking your fingers. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

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