3-2-1 or 2-2-1 For Loin Back Pork Robs?

keend · Aug 1, 2008

I normally do SL pork ribs 3-2-1 with good results. I purchased some loin back ribs, will 3-2-1 still be the rule of thumb or will it be closer to the BB ribs 2-2-1.

I still will test the doneness by feel and look, just looking for a ball park to start checking without having to open the smoker too much.

Thanks!

Countryhb · Aug 1, 2008

Loin backs will be mush if you go 3-2-1. Use a variation of the 2-2-1.

Arlin_MacRae · Aug 1, 2008

I do 2-1-1 and sometimes even that's a little long.

gpalasz · Aug 1, 2008

Arlin_MacRae said:
I do 2-1-1 and sometimes even that's a little long.

I agree. I wrap L.B. for 45-1hr tops.

butts a fire · Aug 1, 2008

I normally go with the 2-1-1 on the BB ribs. You might want to shorten the foil time depending on the smoker temp. My smoker normally runs at 235.

PaPaQ · Aug 1, 2008

I agree with the 2- 1 (foil) -1.

Ron_L · Aug 1, 2008

Personally, I think 2-1-1-1/2 would be perfect.

The last 1/2 is the time to drive to my house to drop the ribs off here. :-D

keend · Aug 1, 2008

Ron_L said:
Personally, I think 2-1-1-1/2 would be perfect.

The last 1/2 is the time to drive to my house to drop the ribs off here. :-D

I guess I should have read this before I ate them all at lunch.

Thanks for the input. I cut the times back and they turned out great!

Ron_L · Aug 1, 2008

Oh sure... Thanks for thinking of me...

:-D

I'm glad they turned out great!

3-2-1 or 2-2-1 For Loin Back Pork Robs?

keend

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Countryhb

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keend

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