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My second Smoke - Baby Back Pork Ribs

post #1 of 9
Thread Starter 

So I did 2 smokes in 3 days, chicken thighs and drumsticks (super juicy and delish).  The morning of my second smoke, Baby Back Pork Ribs, I consulted this site for advice.  I had so much fun, and learned so much, I thought I'd join this community and develop some skills and enjoy some camaraderie!  


I made some mistakes, like my rub was too thick and influential, I didn't have enough water in my bowl, my heat was too high, and I left it on about 1/2 hr too long...but it was still delicious!yahoo.gif  It was still juicy, although could have been juicier had I either done the 321 method, or had more water, less heat in this one (I employed the wet/dry method), or taken it out earlier.  Sorry the picture is lame and just has 2 bones, next time I'll get the whole slab in there.  I was a little stressed out trying to make sure the smoke went alright.  Next time I think I'll relax a bit and take a better pic.


I am looking forward to doing a pork loin, but would like some advice as for how to smoke it?  Like should I do pulled pork?  That was the idea when I bought it, but...  Is that the right cut of meat for pulled pork?  Would a loin make a better something else?


I also want to try a brisket, but need more education first.


post #2 of 9

As a BBQ enthusiast who has yet to enjoy his first smoke, I'm envious that you were at least able to make mistakes...I'd definitely eat what I see on that plate.

post #3 of 9

seriously , it looks great 3-2-1-i did at first keep experimenting and youll find what makes it work ...keep on smoking 

post #4 of 9

Pork loin doesn't really have enough fat/conenctive tissue to make pulled pork with.  Boston Butt  and Picnic/Shoulder are the preferred cuts (at least in my opinion  :).


Do a seach for Pork Loin and you'll find some really wonderful cooks/recipes here.  Some peope butterfly/roll cut them and stuff them.  Others flavor them with different rubs/spices/woods and smoke them whole to about 140ish.


BTW, for all the "mistakes", those ribs look tasty  :)

post #5 of 9
Thread Starter 

Yes, for a smoke with mistakes, they were darned tasty if I say so myself.....I can't wait until I know what I'm doing!  icon_eek.gif


Thanks for the pork loin advice, I'll check it out.  Well some pulled pork is on my radar, so I'll need to obtain some of this fodder.

post #6 of 9

Gadson. welcome to our World... making it easier is the deal of the day.


Most everyone I know likes to have a Fire going when they do a cook, especially at Night. This is the easiest way to produce very controlable Heat and Perfect Smoke.Simply add the Coal and Embers to the FB. You'll see it is easy to control the intake(in very small iacrements  as you close it down for the control. You MUST leave the Exhaust wide open at all times,except when not being user. if it gets wet, the ashes inside will change the ashes to  acid and eat the metal away.


Yiu did well,though. Now , as for the Loin. Wrap it in Bacon to help retain moisture, and add flavor.

Cook it to 165* or so for Slicing , or 200*F for Pulling. Add a Finishing sauce to bring out more flavor and help break down the Collegen when Pulled... Use Sloflaquer's recipe. very good.


Have fun and as always . . .

post #7 of 9

Someone made a suggestion here that I read and I wish I would have started doing it when I started cooking long ago. Start a kill book, like a sniper. Women do it with their recipe books. Coaches do it, professional cooks, computer techs do it, salesmen do it, etc.... Nothing fancy, maybe just a  dedicated tablet you'll keep. When you cook, write it down (Date, temp, length of cook, meat, smoke), after you cook note what you liked and didn't like. Also what you would like to try and change to do it better next time and keep a running tab. Sure you know what you did this time, but the next time will you?


It is a great idea to start. I put my book in my smoker on the grate. That way I'll see it when I start next time.


Just a thought

post #8 of 9
Thread Starter 

Foamhart:  great idea, I do the same thing for homebrewing beer and reloading ammo, should work just fine for smoking meats!  icon_biggrin.gif


OldschoolBBQ:  You referred to a FB, what is that?  Also does Chris Sloflaquer post a recipe for sauce?  Could you point me to it?  Thanks for the helpful advice!  Can't wait to try the bacon wrapped loin!

post #9 of 9

Hi Gadsden, those BB ribs look mighty tasty from here!  Nicely done!


You're getting plenty of good advice on loin, good luck, and don't forget the qview!



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