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what is pork loin back ribs?

post #1 of 8
Thread Starter 
OK a dumb question is pork loin back ribs the same as spare ribs?

Should I use the 3-2-1 method at ~230?

I can use any help you guys are willing to offer.
post #2 of 8
Answer #1. No...check this link. Be sure to read the "WHOLE" post.

Answer #2. The prefferred method is 2-2-1 with Baby Backs as they are smaller, I believe. If you go 230°, then you might want to try 1.5-1.5-1 as that is 5° over the low / slow 225°. But the standard is 2-2-1 so you can play with the time to see what suits you better. Check for pull back, doneness, use a thermo to probe but don't hit the bone. Play with it & have fun. Good luck.

None of the questions that you ever ask here are dumb. You are just un-informed until you become informed.
post #3 of 8
post #4 of 8
Yea I would go more of a 2-2-1 or a similar variation of that for your ribs.
post #5 of 8
They are known as baby back ribs. I would also use the 2-2-1 method the first couple of times to see how you like them. Then if you need to make any adjuments then you will have a basis to change things.
post #6 of 8
Also, check out the link I started a/c your post, some good info and where this all comes from:
post #7 of 8
Five degrees isn't going to cut an hour off the cook time. Anywhere between 225° and 250° is fine.

post #8 of 8
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