Hickory Smoked Pork Loin Backribs on MAK Pellet Grill

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Picked up some Pork Loin Backribs at Costco for my 1st of many rib cooks on the MAK 2 Star General.  Nice and simple – dusted them with some Fagundes Seasoning.

Slapped them on the grill at  225º and used Hickory wood BBQ pellets.  Here’s the spares after 5 hours.

Slathered 2/3rd of the ribs with some Ya-Hoo Bar-B-Cue sauce and back in the MAK for another hour.

After a total of 6 hours @ 225º.  Checked them with an instant meat thermometer and the thicker pieces were at ~ 150º.  Bumped up the Setpoint to 275º for another 45 minutes to finish them off.

The ribs turned out great.  Pellet Poopers rule  Tongue However, this is the first time I didn’t use the 3-2-1 method cause I wanted to see what the MAK would do.  In an electric smoker I would smoke for 3 hours, foil with apple juice for 2 hours, and then 1 hour with BBQ sauce.

At 225º the MAK 2 Star produced a nice touch of Hickory smoke and I don’t see a need for any foiling but I may have to plan on a longer cookin time or maybe bump the temp to 250º the next time and keep a closer look at them.

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