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

[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