pork loin back rib help

Dagobaker · Oct 2, 2009

ok at sams club on clearance i bought 4 nice racks for 23 dollars.......
how should i smoke them?
low temp like 160 degrees or 225?.....and how long?
i dont want to dry them out..............
i was going to rub them and then smoke for 4 hours on 225......sound right?
i use the traegger 075

Rib Fan · Oct 2, 2009

Your better option is to cook till desired internal temp is attained. When it is done....it is done.

Wayne

Timmy · Oct 2, 2009

yep, 225 for 4 to 5 hours is about right. Some do the 3-1-1 method and works great. Smoke away bro, your right on track.

Meat Burner · Oct 2, 2009

You don't want to worry about internal temps on ribs. Loin backs will cook a little quicker than spares. 225 is a good temp. We do loin backs on the UDS in about 3 - 4 hours without foil. Spares run about 4 1/2 - 5 hours without foil. Grate temps usually settles in around 235 - 240 degrees. Juicy and tender. Every time I use foil, they are way overdone which is what people refer to as fall off the bone. Not my preference for a well cooked ribs. Just an opinion. The meat should pull back from the bone around 1/2 inch or so and the slab should bend almost 90 degrees from the middle. Run a toothpic between a few bones to see how tender if you want. Let us know what you do. Good luck.

BBQ Grail · Oct 3, 2009

I'm with Meat on this one. Perfect explanation.

Papa Payne · Oct 3, 2009

Meat Burner said:
You don't want to worry about internal temps on ribs. Loin backs will cook a little quicker than spares. 225 is a good temp. We do loin backs on the UDS in about 3 - 4 hours without foil. Spares run about 4 1/2 - 5 hours without foil. Grate temps usually settles in around 235 - 240 degrees. Juicy and tender. Every time I use foil, they are way overdone which is what people refer to as fall off the bone. Not my preference for a well cooked ribs. Just an opinion. The meat should pull back from the bone around 1/2 inch or so and the slab should bend almost 90 degrees from the middle. Run a toothpic between a few bones to see how tender if you want. Let us know what you do. Good luck.

I had the neighbors over for smoked ribs and with the CG's uneven heat, 2 of the 4 racks were fall off the bone and 2 were not. They absolutely loved the fall off the bone ribs and wouldn't eat the others. They would take a bite and would just leave 'em on the plate if the meat didn't fall off the bone. :roll:

By the way, I LOL'd at your avatar description... :-D

Dagobaker · Oct 3, 2009

Update

ok they are dry rubbed and on the smoker
using mesquite apple and cherry
i want to get the garlic and pecan next time

Dagobaker · Oct 3, 2009

btw........they were a steal.....23 for all 4 at sams club..........225$ a pound on clearance

Meat Burner · Oct 3, 2009

Papa, I know what you mean. So many places market fall off the bone ribs that that is what a lot of folk expect. It is certainly the easiest to do.
Dago, those look good brother! Great price as well. Keep us posted with your outcome. Good luck!

Dagobaker · Oct 3, 2009

running 225 to 250 on temp......looking good
figure ill keep checking every hour and figure 3 to 4 hours

chambersuac · Oct 3, 2009

Looks good - great buy - be sure and post more pron when they're done...Oh, you DID remember to boil them first, right

Dagobaker · Oct 3, 2009

im nervous about over cooking them.........they are 3 hours into smoking and ive turn them down to 180 for the last hour to kick up the smoke

Dagobaker · Oct 3, 2009

over 5.5 hours and not done lol
im thinking 8 total
ill take some pron

pork loin back rib help

Dagobaker

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Rib Fan

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Timmy

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Meat Burner

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BBQ Grail

somebody shut me the fark up.

Papa Payne

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