Baby Backs (Loin Ribs) with No Wrap

Discussion in 'Pork' started by briggy, Aug 19, 2016.

  1. briggy

    briggy Smoking Fanatic

    Well fantasy football draft day is this weekend.  We have a couple of friends coming in for the weekend.  Starting off with two racks of pork loin ribs tonight (kind of a meatier baby back).  Used a commercial rub on these (Rudy's), saving my pre-made Jeff's for tomorrow on a pork butt.  Tomorrow we will also do some smoked wings.

    Here's to a good weekend!

    Rubbed and on to the WSM at 230 degrees with Pecan and Apple chunks:

  2. farmerchad

    farmerchad Smoke Blower

    Dang. That one on the left looks like a Spare Rib. Other wise, its a good day for Baby Backs.
  3. briggy

    briggy Smoking Fanatic

    I bought it for that very reason - that is one meaty loin rib!  The one on the right was a clearance "manager's special".
  4. farmerchad

    farmerchad Smoke Blower

    Aint no shame in a "managers special". Unless its Chicken. I won't touch that with a ten foot pole. [​IMG]
  5. 3montes

    3montes Master of the Pit OTBS Member

    I use pork loin back ribs almost exclusively now. They are  meatier than spares and are more compact and take up less space than spares which is a benefit if you are doing large cooks. I haven't wrapped ribs for years now. I'm almost off the Texas crutch entirely these days. The only time foil sees the inside of my smoker is I pan pork butts at 165 internal and then tent them at about 190 to push them a bit faster to the 205 temp I'm looking for.

    Even that managers special looks like a healthy loin back. Nice job!
  6. briggy

    briggy Smoking Fanatic

    I bought it for that very reason - that is one meaty 
    Agree - I don't wrap anything on the smoker these days!
  7. joe black

    joe black Master of the Pit OTBS Member

    ^^^^^ ditto all of this. I buy baby loin back ribs at Costco. They are Swifts Premium and are 3 to a Cryovac. They are really meaty and the membrane is already removed. I smoke them at 250-275* and nekkid. At about 3 hours the are beginning a good bend. Then I sauce/glaze them twice for 15 minutes each. They give me a really good finish with a slight tug. We really like them.

    Briggy, you can never have too much Jeff's rub or sauce mixed up. Keep the rub in an air tight plastic container in the freezer. Mine never goes flat.

    Good luck with those ribs. Let us see a few pics after they're done. Joe. :grilling_smilie:
  8. briggy

    briggy Smoking Fanatic

    Thanks Joe

    Thanks Joe - ditto to you on the Costco purchase!  That is my regular, just didn't have time to run over there mid-work day today.  Here is a pic 3 hours in to the smoke:
    redheelerdog likes this.
  9. joe black

    joe black Master of the Pit OTBS Member

    They are looking good. Great color and a good pull back started. Let me know when they're done. Ohio ain't all that far.
  10. b-one

    b-one Smoking Guru OTBS Member

    Looking great,I'm much closer then JB as well.
  11. jond36

    jond36 Meat Mopper

    Ribs look good. I have never seen back ribs that look like that spare looking one you got there.
  12. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Ohio?? I've driven that far for coffee. Albertas just a short hop from you. I figure if I start now I can still be there in time. Love loin ribs.

  13. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Looking good Briggy, I love BBs!

  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They sure look good at the 3 hour mark!

  15. briggy

    briggy Smoking Fanatic

    Didn't get great finished pics - had a few too many before this point in time.  Moving on to the pork  butt today and wings later.


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