what is pork loin back ribs?
- Thread starter gmebey
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Answer #1. No...check this link. http://www.smokingmeatforums.com/for...pork+back+ribs 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.
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.
- Mar 12, 2009
- 14,477
- 58
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.
Also, check out the link I started a/c your post, some good info and where this all comes from:
http://www.smokingmeatforums.com/for...ad.php?t=93366
http://www.smokingmeatforums.com/for...ad.php?t=93366
Five degrees isn't going to cut an hour off the cook time. Anywhere between 225° and 250° is fine.
Dave
Dave
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Featured Blackened Rockfish...
- Started by Gonna Smoke
- Replies: 34
- Fish
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 33
- Field and Stream
-
Smokehouse Almost Done
- Started by BGKYSmoker
- Replies: 28
- General Discussion
