I am about to try out a new recipe, to me at least. We were at sams club yesterday and they had a package of Loin Back Ribs (LBR) there, whole rack was $10 so I figured I would give them a go as that was $5 cheaper than the last baby backs I bought and looked a whole lot meatier. Plan is a 2-2-1 method at 230* tomorrow and have them ready for dinner around 7 so I will put them on the smoker around 1 pm to allow for some resting time and if they take longer.
Technically these are going to be a Memphis style LBR as that is what I am going to put on them in the last hour but my Rub started off as a carolina style pork rub.
The rub can be found here: http://www.smokingmeatforums.com/t/164576/western-carolina-lexington-style-pulled-pork
I had about a 1/3 left from the recipe so I added in about 1/2 cup of Montreal steak seasoning, store bought brand.
I removed the silver back from the ribs using a butter knife, this was my first ever successful one pull removal, coated the ribs in yellow mustard and applied the rub pretty liberally. I meant to take a qview but forgot so hopefully I will remember tomorrow when I unwrap them. Wrapped them up in some foil and placed them in the fridge for a 24 hour chill.
For the finishing sauce I will be using this recipe: http://www.smokingmeatforums.com/t/85648/memphis-bbq-sauce-recipe
Memphis BBQ Sauce:
2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
2 Tbsp dark brown sugar
5 Tbsp sugar
1/2 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke
Combine all ingredients in a sauce pan. Bring to boil, reduce heat and simmer for an hour until thickened.
But adding in 1Tbsp red pepper flake to give it a little kick. I do not have dark brown sugar so I will be substituting for molasses. Does anyone know if this would be a 1:1 substitution? I will also be adding in 1/2 Tbsp of garlic powder, and if more heat is needed cayenne pepper as needed.
Let me know what ya'll think.
My last set of baby backs fell right off the bone but the meat was a little firmer than I like so hopefully with the thicker cut I will have more luck.
Technically these are going to be a Memphis style LBR as that is what I am going to put on them in the last hour but my Rub started off as a carolina style pork rub.
The rub can be found here: http://www.smokingmeatforums.com/t/164576/western-carolina-lexington-style-pulled-pork
I had about a 1/3 left from the recipe so I added in about 1/2 cup of Montreal steak seasoning, store bought brand.
I removed the silver back from the ribs using a butter knife, this was my first ever successful one pull removal, coated the ribs in yellow mustard and applied the rub pretty liberally. I meant to take a qview but forgot so hopefully I will remember tomorrow when I unwrap them. Wrapped them up in some foil and placed them in the fridge for a 24 hour chill.
For the finishing sauce I will be using this recipe: http://www.smokingmeatforums.com/t/85648/memphis-bbq-sauce-recipe
Memphis BBQ Sauce:
2 cups ketchup
1/2 cup apple cider vinegar
1 cup water
3 Tbsp light brown sugar
2 Tbsp dark brown sugar
5 Tbsp sugar
1/2 Tbsp ground white pepper
1/2 Tbsp onion powder
1/2 Tbsp ground mustard
1 Tbsp lemon juice
1 Tbsp worcestershire sauce
1 Tbsp liquid smoke
Combine all ingredients in a sauce pan. Bring to boil, reduce heat and simmer for an hour until thickened.
But adding in 1Tbsp red pepper flake to give it a little kick. I do not have dark brown sugar so I will be substituting for molasses. Does anyone know if this would be a 1:1 substitution? I will also be adding in 1/2 Tbsp of garlic powder, and if more heat is needed cayenne pepper as needed.
Let me know what ya'll think.
My last set of baby backs fell right off the bone but the meat was a little firmer than I like so hopefully with the thicker cut I will have more luck.
