Pork Loin Back Ribs - First Time Smoking Ribs

Discussion in 'Pork' started by katemail13, Mar 26, 2014.

  1. katemail13

    katemail13 Fire Starter

    I bought some Pork Loin Back Ribs yesterday, and I want to smoke them.  I've never smoked ribs before (I'm still a newbie at this smoking thing).  I have questions.  :)

    1)  Do I put sauce on them during the smoke, or just smoke with the rub and put sauce on later?  Is this a matter of personal taste?

    2)  What temperature do I smoke them at, and for approximately how long?  What should the IT be?

    3)  I also want to smoke a bunch of boneless country-style ribs.  Will the smoking time be about the same, or will the bones make the smoke time different?  I am a sissy, and don't like scraping my teeth on bones, but my husband wants the real thing.


    Thanks for any help!

    Katie
     
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  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I cook my ribs at 275 and I don't foil. Takes about 4-5 hours.

    I use a toothpick to check for doneness.  Toothpick tender.

    I sauce the last 30 - 45 mins.

    If you loin ribs are like the ones I get they are really meaty.  Might take abit longer.
     
  4. katemail13

    katemail13 Fire Starter

    Thank you both so much for the info!  Any help is good help.  I may try putting the ribs in, and then putting the boneless ribs in a little later.  I will be smoking them tomorrow.

    Katie
     
  5. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Good luck Katie,

    Bill
     
    katemail13 likes this.
  6. katemail13

    katemail13 Fire Starter

    Thanks for that, Bill.  I think I may follow your instructions exactly.  [​IMG]

    Katie

    P.S.  Forgive my newbie-ness, but what does the 'BDSE' stand for in your sauce? 
     
  7. katemail13

    katemail13 Fire Starter

    How many times should I put new chips in the smoker?  Just the first time, or after that too?

    Thanks,

    Katie
     
  8. Katie, I do boneless country style ribs all the time. Where I live they are actually cut from a Boston Butt. They can dry out so here is my method. Apply rub and smoke at 250 for 2 hours. Move to a covered pan with a rack in the bottom. Put apple juice in the bottom. At this time I baste using this basic recipe.

    1 stick butter

    1 tbls apple juice

    1 tbls apple cider vinegar

    Spices to taste

    I don't use salt in the baste as there is already enough in the rub I use

    I pull at 205 IT at which point the ribs are  fall apart tender.


    I'm not sure these were boneless but I use the same technique regardless.
     
    katemail13 likes this.
  9. katemail13

    katemail13 Fire Starter

    Thanks, BadMoonT2!  I'll have to try that next time.  This time I opted to try a boneless pork chop, which got WAY overdone. 

    However, my ribs (HUGE THANKS to PGSmoker64 - Bill) turned out amazing.  My husband and parents both proclaimed them the best ribs they've ever eaten.  I'm pretty proud, and I owe all that praise to y'all here on this forum for all your help and suggestions!

    Katie
     
  10. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Sorry, I don't get a chance to get on here very often....BDSE is Best Darn Sauce Ever.

    Here is a link to the recipe.  Bill's BDSE

    How did the ribs come out?

    Bill
     

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