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Loin ribs, or so the package said. - Page 2

post #21 of 28
That looks awesome! Do you use all wood in your drum? I've only ever seen people use charcoal and wood chunks.
post #22 of 28
Thread Starter 
Quote:
Originally Posted by brandon91 View Post

That looks awesome! Do you use all wood in your drum? I've only ever seen people use charcoal and wood chunks.

I do use all wood but it's set up alittle different
post #23 of 28
Thread Starter 
Quote:
Originally Posted by JustPlainBob View Post

just scored some of these 
the price is amazing on these 
my family loves baby backs fall off the bone 
i do a 2-2-1 that everyone loves 

any advice on these?
thanks 

I never wrap ribs so I can't help. Sorry
post #24 of 28

so cus i wrap my ribs you wont say how long you cooked yours for 

ok thanks 

post #25 of 28
Thread Starter 
Quote:
Originally Posted by JustPlainBob View Post

so cus i wrap my ribs you wont say how long you cooked yours for 
ok thanks 

Sorry, I misunderstood you. These cooked 1.5 hours over a wood fire.
post #26 of 28

Looks mighty tasty from here   Nice as always  points1.png

 

 

Gary


Edited by gary s - 4/30/16 at 7:50pm
post #27 of 28
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Looks mighty tasty from here   Nice ad always  points1.png

 

 

Gary

 

 

Thanks Gary.

post #28 of 28

Always heard the difference was in the size of the rack. I think BB are 1.5lbs per rack max. Anything over that is a loin back rib. But the same cut. That's from studying caused by this same dilemma... I like loin back, but St Louis trumps all for me.

 

Nice looking chunka meat whatever you wanna call it!

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