{"id":47,"date":"2010-09-19T09:47:04","date_gmt":"2010-09-19T17:47:04","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=47"},"modified":"2010-09-19T09:47:04","modified_gmt":"2010-09-19T17:47:04","slug":"smoked-pork-loin-backribs","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-pork-loin-backribs\/","title":{"rendered":"Hickory Smoked 3-2-1 Pork Loin Backribs"},"content":{"rendered":"<p>Just finished my 1st Pork Loin Backribs smoke and used the 3-2-1 method.\u00a0 Used my Bradley smoker at a temperature of 225\u00baF.\u00a0 3 hours with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoke &#8211; 2 hours wrapped in foil lathered with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Apple Mash\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-apple-mash\/\" data-shortcode=\"true\">apple<\/a> juice &#8211; 1 hour with BBQ sauce.\u00a0 Hence 3-2-1.\u00a0 A quick disclaimer &#8230; learned this on the Bradley Smoker Forum.<\/p>\n<p>Got me some ribs from Costco and used Pappy&#8217;s Choice 50% less Salt Seasoning for the rub.\u00a0 Applied a liberal amount of rub on the ribs and in the\u00a0 fridge overnight.<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs1.jpg?resize=520%2C275\" alt=\"\" width=\"520\" height=\"275\" border=\"0\" \/><br \/>\nPut ribs in a preheated 225\u00baF Bradley smoker using <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> Bisquettes for 3 hours<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs2.jpg?resize=520%2C479\" alt=\"\" width=\"520\" height=\"479\" border=\"0\" \/><br \/>\nRibs after 3 hours of <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">Hickory<\/a> smoke @ 225\u00baF<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs3.jpg?resize=315%2C237\" alt=\"\" width=\"315\" height=\"237\" border=\"0\" \/> <img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs4.jpg?resize=280%2C210\" alt=\"\" width=\"280\" height=\"210\" border=\"0\" \/><br \/>\nSplashed with <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"CookinPellets Apple Mash\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/cookinpellets-apple-mash\/\" data-shortcode=\"true\">apple<\/a> juice, wrapped in foil, and back into the smoker for 2 hours @ 225\u00baF<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs5.jpg?resize=520%2C390\" alt=\"\" width=\"520\" height=\"390\" border=\"0\" \/><br \/>\nRemoved ribs from foil<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs6.jpg?resize=520%2C390\" alt=\"\" width=\"520\" height=\"390\" border=\"0\" \/><br \/>\nApplied some Sweet Baby Ray&#8217;s Sauce and back into the smoker for another 1 hour @ 225\u00baF<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs7.jpg?resize=520%2C390\" alt=\"\" width=\"520\" height=\"390\" border=\"0\" \/><br \/>\nAt the end of the 3-2-1 cycle the ribs were done &#8230;<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs8.jpg?resize=520%2C390\" alt=\"\" width=\"520\" height=\"390\" border=\"0\" \/><br \/>\nYum, Yum, Yum &#8230; Pork Loin Backribs a la 3-2-1 &#8230; Course I had to try a couple just to make sure they passed the taste test!<br \/>\n<img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" style=\"border: 0pt none;\" src=\"https:\/\/i0.wp.com\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs9.jpg?resize=520%2C694\" alt=\"\" width=\"520\" height=\"694\" border=\"0\" \/><\/p>\n<p>In retrospect I will use less rub next time to allow more of the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Premium 100% Hickory\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/recommends\/premium-100-hickory\/\" data-shortcode=\"true\">hickory<\/a> smoke and natural meat flavors to come through.\u00a0 I took the &#8220;&#8230; I personally like a heavy even coating &#8230;&#8221; too literal when researching a recipe for smoked ribs.\u00a0 I also can&#8217;t wait to use my <a href=\"http:\/\/www.auberins.com\/index.php?main_page=product_info&amp;cPath=8&amp;products_id=72\" target=\"_blank\">PID<\/a> that is coming in the mail.\u00a0 Spent too much time adjusting the OBS slider to keep it on temperature.\u00a0 All in all a successful smoke.\u00a0 Looking forward to my next smoke.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Just finished my 1st Pork Loin Backribs smoke and used the 3-2-1 method.\u00a0 Used my Bradley smoker at a temperature of 225\u00baF.\u00a0 3 hours with Hickory smoke &#8211; 2 hours wrapped in foil lathered with apple juice &#8211; 1 hour &hellip; <a class=\"kt-excerpt-readmore\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-pork-loin-backribs\/\" aria-label=\"Hickory Smoked 3-2-1 Pork Loin Backribs\">Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-47","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Hickory Smoked 3-2-1 Pork Loin Backribs  - Smokin&#039; Pete&#039;s BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-pork-loin-backribs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hickory Smoked 3-2-1 Pork Loin Backribs  - Smokin&#039; Pete&#039;s BBQ\" \/>\n<meta property=\"og:description\" content=\"Just finished my 1st Pork Loin Backribs smoke and used the 3-2-1 method.\u00a0 Used my Bradley smoker at a temperature of 225\u00baF.\u00a0 3 hours with Hickory smoke &#8211; 2 hours wrapped in foil lathered with apple juice &#8211; 1 hour &hellip; Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-pork-loin-backribs\/\" \/>\n<meta property=\"og:site_name\" content=\"Smokin&#039; Pete&#039;s BBQ\" \/>\n<meta property=\"article:published_time\" content=\"2010-09-19T17:47:04+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/i854.photobucket.com\/albums\/ab105\/papa_peter\/BBQ%20Smoke\/ribs09192010\/PorkLoinBackribs1.jpg\" \/>\n<meta name=\"author\" content=\"Peter Jautaikis\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Jautaikis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-pork-loin-backribs\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-pork-loin-backribs\\\/\"},\"author\":{\"name\":\"Peter Jautaikis\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/#\\\/schema\\\/person\\\/dcfb95697ad347ee43e3f558c699f3d7\"},\"headline\":\"Hickory Smoked 3-2-1 Pork Loin Backribs\",\"datePublished\":\"2010-09-19T17:47:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-pork-loin-backribs\\\/\"},\"wordCount\":267,\"commentCount\":3,\"image\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-pork-loin-backribs\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/i854.photobucket.com\\\/albums\\\/ab105\\\/papa_peter\\\/BBQ%20Smoke\\\/ribs09192010\\\/PorkLoinBackribs1.jpg\",\"articleSection\":[\"Pork\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-pork-loin-backribs\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-pork-loin-backribs\\\/\",\"url\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/smoked-pork-loin-backribs\\\/\",\"name\":\"Hickory Smoked 3-2-1 Pork Loin Backribs - Smokin&#039; 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