Hickory Smoked 3-2-1 Pork Loin Backribs

posted in: Pork 3

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.

1 104 105 106 107