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

[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