Just finished my 1st Pork Loin Backribs smoke and used the 3-2-1 method. Used my Bradley smoker at a temperature of 225ºF. 3 hours with Hickory smoke – 2 hours wrapped in foil lathered with apple juice – 1 hour with BBQ sauce. Hence 3-2-1. A quick disclaimer … learned this on the Bradley Smoker Forum.
Got me some ribs from Costco and used Pappy’s Choice 50% less Salt Seasoning for the rub. Applied a liberal amount of rub on the ribs and in the fridge overnight.
Put ribs in a preheated 225ºF Bradley smoker using Hickory Bisquettes for 3 hours
Ribs after 3 hours of Hickory smoke @ 225ºF
Splashed with apple juice, wrapped in foil, and back into the smoker for 2 hours @ 225ºF
Removed ribs from foil
Applied some Sweet Baby Ray’s Sauce and back into the smoker for another 1 hour @ 225ºF
At the end of the 3-2-1 cycle the ribs were done …
Yum, Yum, Yum … Pork Loin Backribs a la 3-2-1 … Course I had to try a couple just to make sure they passed the taste test!
In retrospect I will use less rub next time to allow more of the hickory smoke and natural meat flavors to come through. I took the “… I personally like a heavy even coating …” too literal when researching a recipe for smoked ribs. I also can’t wait to use my PID that is coming in the mail. Spent too much time adjusting the OBS slider to keep it on temperature. All in all a successful smoke. Looking forward to my next smoke.