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Community => Butchering, Cooking, Recipes => Topic started by: gaddy on May 16, 2016, 12:01:05 PM

Title: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: gaddy on May 16, 2016, 12:01:05 PM: 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 ?
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: quadrafire on May 16, 2016, 12:10:55 PM: 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
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: quadrafire on May 16, 2016, 12:11:55 PM: 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
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: PlateauNDN on May 16, 2016, 12:17:31 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: h20hunter on May 16, 2016, 12:18:56 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: h20hunter on May 16, 2016, 12:20:35 PM: By the way, I do the same for brisket on prep and smoke but cook for 2 more hours.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Russ McDonald on May 16, 2016, 12:27:00 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: WSU on May 16, 2016, 12:29:05 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: muzbuster on May 16, 2016, 12:53:05 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Buckewe on May 16, 2016, 12:55:01 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: whitey on May 16, 2016, 01:02:47 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: trophyhunt on May 16, 2016, 02:11:15 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: gaddy on May 16, 2016, 03:24:43 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: h20hunter on May 16, 2016, 03:30:06 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: gaddy on May 16, 2016, 03:39:17 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Jolten on May 16, 2016, 03:44:15 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: NRA4LIFE on May 16, 2016, 03:50:48 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: DRobnsn on May 16, 2016, 03:52:19 PM: You guys are making me hungry. :drool: Tagging along here.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Rick on May 16, 2016, 09:49:27 PM: 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
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: quadrafire on May 16, 2016, 09:59:33 PM: Quote from: Rick on May 16, 2016, 09:49:27 PM
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 :tup:
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Thefisherman83 on May 17, 2016, 07:41:29 AM: Quote from: Rick on May 16, 2016, 09:49:27 PM
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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Blacklab on May 17, 2016, 08:11:40 AM: 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 :drool:

BTW I have yet to find a smokehouse that I like. Mine are always better seriously :chuckle:. Reno has a rib fest every labor day Golden Nugget puts it on. Now they have some outstanding food, Kentucky Bourbon is freaking :drool:.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: deerhunter_98520 on May 17, 2016, 09:06:18 PM: 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 :drool:

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

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi799.photobucket.com%2Falbums%2Fyy275%2Fdeerhunter_98520%2FIMG_20160421_173147095_zpsbkzdr83k.jpg&hash=f8f1f38ff3a304066dd5f41fb017865564839e9a) (http://s799.photobucket.com/user/deerhunter_98520/media/IMG_20160421_173147095_zpsbkzdr83k.jpg.html)
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Boss .300 winmag on May 17, 2016, 09:30:55 PM: Nice smoke ring dh98520. :tup:
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: CP on May 18, 2016, 08:08:42 AM: Tagging - :drool:
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: gaddy on May 18, 2016, 08:56:54 AM: 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 :tup: Feel free to add more.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: MtnMuley on May 18, 2016, 11:52:25 AM: Quote from: Rick on May 16, 2016, 09:49:27 PM
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. :twocents:
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: deerhunter_98520 on May 18, 2016, 03:51:59 PM: Thanks guys :tup: 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
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: Thefisherman83 on May 18, 2016, 06:01:54 PM: Quote from: deerhunter_98520 on May 18, 2016, 03:51:59 PM
Thanks guys :tup: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: The scout on May 18, 2016, 06:06:40 PM: :yeah: apple juice and jalapeno jelly is my go to
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: pcal on May 18, 2016, 06:27:27 PM: 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.
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: brew on May 20, 2016, 12:28:45 PM: when i wrap mine i squirt them with some squeeze butter...turns out pretty good
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: lamrith on May 22, 2016, 11:18:30 AM: 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 ;-)
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: trophyhunt on May 22, 2016, 11:48:27 AM: Smoking some now, can't wait!
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: trophyhunt on May 22, 2016, 05:01:38 PM: Sauced up, almost dinner time!!!
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: deerhunter_98520 on May 22, 2016, 05:23:21 PM: I have beer...what time is dinner? :chuckle:
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: trophyhunt on May 22, 2016, 05:39:40 PM: Omg, dinner is served!
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: h20hunter on May 22, 2016, 05:43:03 PM: Slice em up!
Title: Re: Rubs, Times and Temps for smoking pork loin back ribs ?
Post by: quadrafire on May 22, 2016, 05:45:45 PM: Yum yum :brew: