Hello All,
This weekend I purchased 4 loin back ribs and gave it a try.
I own the WSM 18.5" so I decided the best way to fit them on it would be to cut them into half racks.
I rubbed them on Friday night, wrapped them, then on Saturday before putting them on the smoker rubbed them again. Because these weren’t larger spare ribs (I also didn’t have much time) I decided to modify the 3-2-1 method, using 2-2-30min. I smoked the ribs for the first two hours using apple wood. Another two hours in foil, before sealing the foil I poured ¼ cup apple juice and 2 tbsp of brown sugar in with each half rack. Then I removed them from the foil mopped some BBQ sauce on top, flipping the ribs every 10min and coating. I was extremely happy with the final result! The ribs didn't fall apart, however they required almost no effort to remove them from the bone. They tasted great, however a little salty. I believe my rub is the issue here, I think I use to much salt in my mixture and would love it if y’all would look it over and make some suggestions.
Rib rub recipe:
1 ½ Cup Brown sugar
1 Cup Salt
¾ Cup Paprika
¼ Cup Garlic powder
¼ Cup Black peper
Any and all suggestions welcome!
Q-View
After the second rub, right before going on the smoker:
![IMG_20130907_054841_444[2].jpg](/media/img_20130907_054841_444-2-jpg.254183/full?d=1507224645)
My WSM 18.5 warming up:
![IMG_20130907_060934_962[1].jpg](/media/img_20130907_060934_962-1-jpg.254184/full?d=1507224645)
Final Product 1 (The rack on the left was for a person who didn't want/doesn't like BBQ sauce):
![IMG_20130907_112320_844[1].jpg](/media/img_20130907_112320_844-1-jpg.254186/full?d=1507224645)
Final Product 2:
![IMG_20130907_112314_288[1].jpg](/media/img_20130907_112314_288-1-jpg.254187/full?d=1507224645)
Thanks for looking and any help with the rub recipe is appreciated!
Slippin
This weekend I purchased 4 loin back ribs and gave it a try.
I own the WSM 18.5" so I decided the best way to fit them on it would be to cut them into half racks.
I rubbed them on Friday night, wrapped them, then on Saturday before putting them on the smoker rubbed them again. Because these weren’t larger spare ribs (I also didn’t have much time) I decided to modify the 3-2-1 method, using 2-2-30min. I smoked the ribs for the first two hours using apple wood. Another two hours in foil, before sealing the foil I poured ¼ cup apple juice and 2 tbsp of brown sugar in with each half rack. Then I removed them from the foil mopped some BBQ sauce on top, flipping the ribs every 10min and coating. I was extremely happy with the final result! The ribs didn't fall apart, however they required almost no effort to remove them from the bone. They tasted great, however a little salty. I believe my rub is the issue here, I think I use to much salt in my mixture and would love it if y’all would look it over and make some suggestions.
Rib rub recipe:
1 ½ Cup Brown sugar
1 Cup Salt
¾ Cup Paprika
¼ Cup Garlic powder
¼ Cup Black peper
Any and all suggestions welcome!
Q-View
After the second rub, right before going on the smoker:
My WSM 18.5 warming up:
Final Product 1 (The rack on the left was for a person who didn't want/doesn't like BBQ sauce):
Final Product 2:
Thanks for looking and any help with the rub recipe is appreciated!
Slippin
Last edited:
