Smoked Pork Loin Back Ribs

posted in: Pork 1
Smoked Pork Loin Back Ribs
Smoked Pork Loin Back Ribs

Smoked Pork Loin Back Ribs

Smoked Pork Loin Back Ribs - I honestly can't remember the last time I smoked a few racks of Baby Back Ribs! Years ago I gravitated to St Louis style ribs cause they're usually a little cheaper and they have more meat on them there bones ... We were at Sam's Club a couple of days ago and saw a pack of Baby Backs with my name on them. I normally buy my meat at Costco but hey, when in Rome ...

While preheating my MAK 2 Star to Smoke (~180ºF) with Premium Perfect Mix I removed the membrane off the ribs, rubbed a little roasted garlic extra virgin olive oil on front and back, and lightly seasoned the ribs with Jan's Original Dry Rub. Used my MAK Rib Rack and Smoked the ribs for an hour. Bumped the pit temp to 250ºF to finish the cook. 3 hours later the ribs were at a temp of 190ºF. Rested for 10 minutes and served.

Perfect Mix Baby Backs
Perfect Mix Baby Backs
Smoked Ribs
Smoked Ribs
Resting Smoked Back Ribs
Resting Smoked Back Ribs
Baby Backs with Cole Slaw
Baby Backs with Cole Slaw

Some people will tell you that you don't really need to remove the membrane from the back of the ribs but that's simply not true. The membrane prevents any seasonings and smoke to penetrate the meat. It's not hard at all to remove the membrane. Just use the end of spoon, work it under the membrane, grab the membrane with a paper towel, and just rip it off. You'll get better results.

  1. Tim
    | Reply

    Love your recipes!

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