Rubs, Times and Temps for smoking pork loin back ribs ?

[gaddy]

Wife got a big rack of ribs for me to smoke an i would like some advise. Can i get a little help with rubs, temps and times ? We recently went to a "BBQ" joint and were not impressed so I want to try my own. I looked in the search but thought id ask for fresh ideas. Thanks.
Will be using an electric smoker and thought of putting a light light coat of Sweet Baby Rays sauce on towards the end ?

[quadrafire]

Gaddy there are many ways to do ribs and more types of rubs.
I use the 3-2-1 method of cooking. Smoker temp usually 225, 3 hrs uncovered with smoke, wrap in foil for 2 more hrs, then uncover for the final hr. I usually don't sauce them, but if I do I  use that last hr on the grill on low and add sauce then.
I don't have my rub recipe with me, but it contains salt,paprika,onion powder, Hawaiian sugar, among other things

[quadrafire]

I sauce them on the grill as to not add any more mess to the smoker, but could do either.
You do not need smoke once wrapped

[PlateauNDN]

There's been some good discussion in the past on this. I usually shoot for 225-250 deg. For 4-6 hrs. I use commercial and/or handmade rub. I  put sauce on the last 10-15 mins on request. Most of the time I serve dry with sauce optional. I prefer kc masterpiece original or another local made sauce or handmade.

[h20hunter]

I may get grief from purists but here is what I do. Peel off the back membrane, smoke em for a few hours, bake at 280 in the oven, covered, for six hours. Let cool, and chill. Once cold and girm, cut in two rib portions,  put them on the grill to color up and apply sauce of choice. Chow down.

[h20hunter]

By the way, I do the same for brisket on prep and smoke but cook for 2 more hours.

[Russ McDonald]

Good advice all around.  I use Pappy's rib rub and couple other different commercial rub's.  225 at 5-6 hours in my smoker and usually use apple or cherry wood chips.  That can be what ever you like.  I like those woods because the wife doesn't like the strong smokey taste of hickory or mesquite.  I serve mine dry with sauce optional.  Famous Dave's has some great sauce and you can get them in most stores now.  Devil's Spit is my favorite and wife like Sweet and Sassy.  I like it too.  I am always trying new things though.  I really want to try and put some brown sugar on and wrap that last hour.  I hear it puts one nice glaze on your ribs.

[WSU]

To be honest, I've never noticed a huge difference from one rub to another except some are spicy.  If you do add sauce, do it at the very end or just serve on the side.

[muzbuster]

You can check out bbqpitboys.com, lots of info recipes to get you started then you can take some of the info and tweek things as you like. They use a webber kettle grill mostly but the times and temps, seasonings ect are good ways to start.

[Buckewe]

I usually raid the seasoning rack and add this and that until it tastes good than give it a good rub and let it sit for a couple hours.  Smoke at 200 for 5 hours. No sauce needed.

[whitey]

rub.
1/2 cup/120 mL paprika
1/4 cup/60 mL kosher salt, finely ground
1/4 cup/60 mL sugar
2 tablespoons/30 mL mustard powder
1/4 cup/60 mL chili powder
1/4 cup/60 mL ground cumin
2 tablespoons/30 mL ground black pepper
1/4 cup/60 mL granulated garlic
2 tablespoons/30 mL cayenne

The mop:

    2 cups apple cider
    ¼ cup minced shallot
    1 tablespoon minced jalapeño chile pepper, seeds removed
    ¼ cup ketchup
    2 tablespoons white wine vinegar
    2 tablespoons tomato paste
    1 tablespoon packed dark brown sugar
    ¼ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper

In a small saucepan combine the apple cider, shallot, and jalapeño. Bring to a boil and cook over medium-high heat until about 1 cup of the liquid remains, 15 to 20 minutes.  Add the remaining mop ingredients, bring to a boil, and remove from heat. The mop can be made ahead and refrigerated until ready to use.

I use the bend test for doneness.  This is the method I like best. I pick up the slab with a pair of tongs and bounce them slightly. If they are ready, the slab will bow until the meat starts to crack on the surface.
I run my cooker at 225 and the ribs will almost always run 5.5-6 hours at this temp.
I dont sauce, the rub and the mop is the only thing you will need. You can always serve the sauce on the side.
Peace, Love and BBQ is a great cook book to have in your collection.

[trophyhunt]

I also do the 3,2,1 method but I prep my ribs a bit different.  I soak my ribs in mnt dew for a day in the fridge, then pat dry, put on my rub then back in the fridge for another day.  Then I let sit out for an hour or two before putting on the smoker for the first 3 hours at very low on the treager. On the 2 hour wrapped in foil I also add apple juice to the ribs and a beer. After that, for the last hour I uncover, and sauce up for the next hour.  I turn the heat up on the 2 hour phase and leave it there, around 225.  When the meat starts to shrink and show the bone, mmm.         And definitely pull the membrane off the back of the ribs!!  Oh, I also put honey on before I sauce them.

[gaddy]

Thanks everyone!! The 321 method seems to be the best. Have not tried that and my last beef ribs were tough. The wife is into more sauce than me so I think I am gonna due 1/2 wet for her & 1/2 dry. Thanks Whitey, for the rub recipe, that's another area i was concerned with. I like things a bit spicy and the wife likes things fairly tame. She does like the Sweet Baby Rays on beef ribs off the grill, but I am smoking this time. Now I have to Raid her spices. Any other rub recipes are welcome, I found a few that use Celery seed, onion flakes etc..
What Flavor Pellets ? I usually use apple but do have some alder.

[h20hunter]

For pork I'd say just stay away from mesquite.  Apple,  hikory, alder, cherry....all good by me. No matter what  though,  peel that membrane.

[gaddy]

Will do!! Another thing, from what i see there seems to be a big difference in time to let the rub sit before smoking. Was watching some u tube and it seems that an hr at room temp is better than over night ? Don't want to over power it.