Pork Loin Back Ribs - First Time Smoking Ribs

[katemail13]

I bought some Pork Loin Back Ribs yesterday, and I want to smoke them.  I've never smoked ribs before (I'm still a newbie at this smoking thing).  I have questions.  :)

1)  Do I put sauce on them during the smoke, or just smoke with the rub and put sauce on later?  Is this a matter of personal taste?

2)  What temperature do I smoke them at, and for approximately how long?  What should the IT be?

3)  I also want to smoke a bunch of boneless country-style ribs.  Will the smoking time be about the same, or will the bones make the smoke time different?  I am a sissy, and don't like scraping my teeth on bones, but my husband wants the real thing.

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• katemail13
• Mar 26, 2014

Thanks for any help!

Katie

 

[frog1369]

 

[pc farmer]

I cook my ribs at 275 and I don't foil. Takes about 4-5 hours.

I use a toothpick to check for doneness.  Toothpick tender.

I sauce the last 30 - 45 mins.

If you loin ribs are like the ones I get they are really meaty.  Might take abit longer.

 

[katemail13]

Thank you both so much for the info!  Any help is good help.  I may try putting the ribs in, and then putting the boneless ribs in a little later.  I will be smoking them tomorrow.

Katie

 

[pgsmoker64]

 
I bought some Pork Loin Back Ribs yesterday, and I want to smoke them.  I've never smoked ribs before (I'm still a newbie at this smoking thing).  I have questions.  :)

1)  Do I put sauce on them during the smoke, or just smoke with the rub and put sauce on later?  Is this a matter of personal taste?   This is personal preference.  If you are smoking at 225, which is the temp I smoke my ribs at, you don't have to worry about burning the sauce or rub.  My rub has some brown sugar in it so I stay between 225 and 240.  Additionally, I smoke loin back ribs in this manner: 2 hours in the smoke with just rub - 1.5 hours in the smoker wrapped in foil with more brown sugar, a little parkay, honey, and my BDSE sauce - 1.5 hours back in the smoke.  They come out perfect every time for me, but I've been at it a while.

2)  What temperature do I smoke them at, and for approximately how long?  What should the IT be?  I smoke loin backs and baby backs between 225 and 240 because I have sugar in my rub.  Smoke them according to my information in the previous answer and they will come out great as long as you have good temp control.  Don't worry about IT on the ribs.  The toothpick test is the best, if a toothpick goes in like into warm butter they are ready, or as the previous poster noted, the bend test works well too.  I don't bother with either anymore because my process and temps are tried and true and so is my temperature control!

3)  I also want to smoke a bunch of boneless country-style ribs.  Will the smoking time be about the same, or will the bones make the smoke time different?  I am a sissy, and don't like scraping my teeth on bones, but my husband wants the real thing.  Smoking time on the CSRs are about the same and you can treat them the same way.  Sometimes may take a little longer, with these though I would monitor the IT and look for somewhere between 185 and 200 IT.

20140326_132454.1.jpg

• katemail13
• Mar 26, 2014

Thanks for any help!

Katie

Good luck Katie,

Bill

 

[katemail13]

Thanks for that, Bill.  I think I may follow your instructions exactly. 

Katie

P.S.  Forgive my newbie-ness, but what does the 'BDSE' stand for in your sauce? 

 

[katemail13]

How many times should I put new chips in the smoker?  Just the first time, or after that too?

Thanks,

Katie

 

[badmoont2]

Katie, I do boneless country style ribs all the time. Where I live they are actually cut from a Boston Butt. They can dry out so here is my method. Apply rub and smoke at 250 for 2 hours. Move to a covered pan with a rack in the bottom. Put apple juice in the bottom. At this time I baste using this basic recipe.

1 stick butter

1 tbls apple juice

1 tbls apple cider vinegar

Spices to taste

I don't use salt in the baste as there is already enough in the rub I use

I pull at 205 IT at which point the ribs are  fall apart tender.

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• badmoont2
• Jan 25, 2014

I'm not sure these were boneless but I use the same technique regardless.

 

[katemail13]

Thanks, BadMoonT2!  I'll have to try that next time.  This time I opted to try a boneless pork chop, which got WAY overdone. 

However, my ribs (HUGE THANKS to PGSmoker64 - Bill) turned out amazing.  My husband and parents both proclaimed them the best ribs they've ever eaten.  I'm pretty proud, and I owe all that praise to y'all here on this forum for all your help and suggestions!

Katie

 

[pgsmoker64]

 
Thanks for that, Bill.  I think I may follow your instructions exactly. 

Katie

P.S.  Forgive my newbie-ness, but what does the 'BDSE' stand for in your sauce? 

Sorry, I don't get a chance to get on here very often....BDSE is Best Darn Sauce Ever.

Here is a link to the recipe.  Bill's BDSE

How did the ribs come out?

Bill