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.

3 Responses

  1. Mike Panas
    | Reply

    I made these tonight. They were fantastic! After taking them out after the first 3 hours I was a little skeptical cause they looked pretty dry but after the tin foil, they were so tender and juicy I needed a spatula to take them out of the foil so they wouldn’t fall apart! Highly recommend this method

  2. Teddy
    | Reply

    2 questions, after the 3-2-1process were the ribs at 190F & did you FTC

    • smokerpete
      | Reply

      Yes Teddy the ribs were around 190ºF and no they do not need any Foil, Towel, Cooler (FTC). After the 3-2-1 process the ribs will be to die for. Boy, that post takes me back to my Bradley smoker days. Cooked some great meals on that smoker. But you can use the 3-2-1 method on any type of smoker as long as you control the temp at 225ºF.

Leave a Reply

Your email address will not be published. Required fields are marked *