Hickory Smoked Pork Loin Backribs

posted in: Pork 0

Checked my little Black Book of smokes and was shocked to learn that I hadn’t smoked any Ribs for 5 months!!  How does one go 5 months without some good old ribs?  Found some laying around the freezer so decided to smoke some Naked ribs.

Used the 3-2-1 Method that I learned on the Bradley forum … Why reinvent the wheel?  Rubbed the ribs with Fagundes Seasoning.  Ready to go into the 225ºF preheated Original Bradley Smoker (OBS).

After 3 hours of Hickory they’re ready to be splashed with Apple Juice and foiled before going back in for 2 hours.

Removed the foil after 2 hours.  At this point I would normally slather the ribs with my BBQ Sauce of choice and back in the 225º OBS for another hour.  But today, I chose to leave them naked for the last hour.  Here are the ribs after the old 3-2-1 Method.

The money $$hot … Half a rack of ribs with a scoop of Cole Slaw and a nice huge Pork Stuffed Mushroom.  Good eats!!  Had 10 mushrooms but my Daughter-in-Law, Son, and SWMBO wolfed them down.  Luckily I set one aside for the money $$hot

The Fagundes Seasoning turned out great.  Don’t know why I waited 5 months to do some racks but I know I won’t be waiting that long again

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