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.

[Jolten]

I usually use sea salt, fresh ground pepper. Garlic and Johnny's. Let set 1hr before throwing on the smoker at 225. Usually spritz every 1.5hr with 1/4 c Apple cider 3/4cup Apple juice blend. After 4.5 hours take out and wrap with foil on a base of honey and brown sugar. Occasionally I'll throw a little butter in the wrap as well. Put back on the smoker for 1 more hour.

[NRA4LIFE]

Barbequebible.com.  I do pretty much what Quadrafire does, about 6 hours total.  I don't care for rubs with a lot of cumin in them.  Just not a fan of that flavor on pork.

[DRobnsn]

You guys are making me hungry.  Tagging along here.

[Rick]

3-2-1 is too long for baby backs IMO.  Good flavor but the meat is too soft.

I've done 2-2-1 a bunch. I'm playing around with 3-1-1 currently

[quadrafire]

3-2-1 is too long for baby backs IMO.  Good flavor but the meat is too soft.

I've done 2-2-1 a bunch. I'm playing around with 3-1-1 currently

Not a bad idea for sure. Play with your smoker and fjnd what's best

[Thefisherman83]

3-2-1 is too long for baby backs IMO.  Good flavor but the meat is too soft.

I've done 2-2-1 a bunch. I'm playing around with 3-1-1 currently

Agreed, I did a few racks for mothers day and 3-1-.5 @ 225-250 was a little much.  I couldn't even cut them without them falling apart.  I'm going to run them at 2-1-1 next time and see what happens. 

[Blacklab]

For spares & st louie 3-2-1. Difference is the louie is trimmed. BB are a different cut of meat more tender by nature so less cooking time. I rarely wrap the ribs just throw in the smoker till done about 6 hrs 225-240. Rub 24 hrs b4 cooking and sauce last half hr or so. Bbq sauce I'll add apple juice to taste and red chili flakes. It's all preferance on what you like. Most family and friends like fall off the bone ribs. Me I like a little tug pulling from the bone. Rubs are the spices you put together and like. S&P, garlic, onion chili powder/chipolete you decide. Personally I don't like paprika and don't use it on anything. It's really easy and good eats. Anything you can put in a over you can smoke 

BTW I have yet to find a smokehouse that I like. Mine are always better seriously  . Reno has a rib fest every labor day Golden Nugget puts it on. Now they have some outstanding food, Kentucky Bourbon is freaking  .

[deerhunter_98520]

3-2-1 method on the smoker works great like everyone says....i got a big bottle of rib rub from Cabela's that I really like.....another way you can do is a smoked cheat method...some people don't like it but it's easier to keep temp...i throw my ribs on the smoker for an hour with heavy smoke then I take them off and let them cool a little. Then I wrap them in saran wrap and then in foil and stick them in the oven at 225 for 3 hrs and when they come out be careful the bones will pull out clean...now is the time to throw them back on the BBQ or broil them with sauce they turn out delicious....i usully do it this way if I don't have the time to keep an eye on the temp and want ribs....all this talk is making me hungry 

Here's some I did not to long ago with this method along with some bacon cheddar potatoes...sooo good!

[Boss .300 winmag]

Nice smoke ring dh98520.

[CP]

Tagging - 

[gaddy]

Those look great deerhunter ! Mine turned out ok but not great. I need to cut back a bit on the black pepper and add a bit more brown sugar in the rub i used. I went with 3-1-1 and am going to go the full 3-2-1 next time. I did a thin glaze with sweet baby rays mixed with apple juice on 1/2 the rack and those were real good. also need to smoke a bit heavier next time, I tried not to over do but came up a bit short. Overall, not bad but with a combination of some of the tips posted and some adjustments on my part the next ones can only be better. The wife enjoyed them so i guess i did ok.
Thanks for all the tips every on    Feel free to add more.

[MtnMuley]

3-2-1 is too long for baby backs IMO.  Good flavor but the meat is too soft.

I've done 2-2-1 a bunch. I'm playing around with 3-1-1 currently

I've gone to a 3-1-1 as well and prefer it for babybacks.

[deerhunter_98520]

Thanks guys  The rub I use has alot of brown sugar and I use the brown sugar sweet baby Ray's .....i also use Apple wood chunks and don't be afraid to put a few big chunks on it...don't be stingy with the smoke the meat can only take so much smoke...i have yet had to much smoke flavor....also if you put some apple juice in with the ribs when you wrap them in foil it helps steam them and makes them more tender

[Thefisherman83]

Thanks guys  The rub I use has alot of brown sugar and I use the brown sugar sweet baby Ray's .....i also use Apple wood chunks and don't be afraid to put a few big chunks on it...don't be stingy with the smoke the meat can only take so much smoke...i have yet had to much smoke flavor....also if you put some apple juice in with the ribs when you wrap them in foil it helps steam them and makes them more tender

The apple juice works wonders!  I mix apple juice butter and whatever sauce I'm using when I wrap. I've never had any complaints.

[The scout]

  apple juice and jalapeno jelly is my go to

[pcal]

 I keep it simple and allow the flavor of the pork come through. Most of the ribs are vacuumed packed so I open one end to get the ribs out in order to peel the membrane. I then return them to the bag and pour 1 cup of vinegar with 1 tsp of red pepper flakes. Seal it up and put in in the fridge for about 4 hours. Pull them out and wipe them down with oil,salt .Pile up the charcoal on one end of the grill and put the ribs on the other with a drip pan with an inch of hot water under them.Put a few handfulls of wood chips of your choice on the coals.Keep the temp about 215 degs f for about 2 hours and then loosely wrap them up with foil and cook for another hour of so.If the ribs will wiggle and there is about 2 inches of bone sticking out they should be done. Make any sauce you like or use a bought type. I have made my own using lemons catsup,el pato mexican sauce,garlic,onion  and brown sugar. With the pan drippings it makes a hot and tasty sauce.

[brew]

when i wrap mine i squirt them with some squeeze butter...turns out pretty good

[lamrith]

Much will depend on how you and the people eating you meal prefer their ribs.  Some prefer "competition" style with a bit of tug to get the meat off the bone.  Others (my family and friends) like it fall off the bone.

For my crew I cook them a touch hotter and a faster than the classic 3-2-1 method.  Mine is more of a 2-2 method for babybacks.

Rub I like Meatheads rub as it has a nice deep yet light flavor profile.  It has enough of a profile that I do not sauce my ribs at all, and nobody asks for sauce.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

Cook:
Remove membrane if it has it, get smoker fired up and set to 300*  Throw ribs on there and let them run for 2hrs.  check after an hour and adjust for any hotspots.  This high heat will get some bark forming up which helps offset the softening that happens when foiling.

After 2hrs, foil it with apple juice.  I use cake pans to simplicity and throw it in the over @ 300* again..  I usually check one pan @ 1.5hrs just in case they are getting done faster.

After that you can throw them back over open flame for a little bit for more bark, or to glaze sauce, but they will already be completely done.  If you want to put on open flame maybe pull @ 1.5hrs and do that for the last 30min.  carfeull and support them , as they will fall apart on you ;-)

[trophyhunt]

Smoking some now, can't wait!

[trophyhunt]

Sauced up, almost dinner time!!!

[deerhunter_98520]

I have beer...what time is dinner? 

[trophyhunt]

Omg, dinner is served! 

[h20hunter]

Slice em up!

[quadrafire]

Yum yum