Quote Originally Posted by JimD
umm, define "special marinade" lol, I have a few tricks up my sleeve also! One of them is to peel the silverskin from the bone side, makes for a much more tender rack!
We have a two stage process with the baby backs...the first is to a quick "dip" marinade with a special product and cook them in a convection until they are 90% done...the actuall cooking and coating with sauce is the final step... ;)

we order our baby backs with that skin already peeled... ;) ;)