{"id":9792,"date":"2017-06-30T15:45:46","date_gmt":"2017-06-30T22:45:46","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=9792"},"modified":"2017-06-30T15:45:46","modified_gmt":"2017-06-30T22:45:46","slug":"smoked-pork-loin-back-ribs","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/smoked-pork-loin-back-ribs\/","title":{"rendered":"Smoked Pork Loin Back Ribs"},"content":{"rendered":"
\"Smoked<\/div><\/div><\/a>
Smoked Pork Loin Back Ribs<\/div><\/div><\/div><\/div><\/div>

Smoked Pork Loin Back Ribs<\/h3>

Smoked Pork Loin Back Ribs<\/strong> - 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 ...<\/p>\n

While preheating my MAK 2 Star<\/a> to Smoke (~180\u00baF) with Premium Perfect Mix<\/a> I removed the membrane off the ribs, rubbed a little roasted garlic extra virgin olive oil<\/a> on front and back, and lightly seasoned the ribs with Jan's Original Dry Rub<\/a>. Used my MAK Rib Rack and Smoked the ribs for an hour. Bumped the pit temp to 250\u00baF to finish the cook. 3 hours later the ribs were at a temp of 190\u00baF. Rested for 10 minutes and served.<\/p>\n<\/div><\/div><\/div><\/div>

\"Perfect<\/div><\/div><\/a>
Perfect Mix<\/a> Baby Backs<\/div><\/div><\/div><\/div>
\"Smoked<\/div><\/div><\/a>
Smoked Ribs<\/div><\/div><\/div><\/div><\/div>
\"Resting<\/div><\/div><\/a>
Resting Smoked Back Ribs<\/div><\/div><\/div><\/div>
\"Baby<\/div><\/div><\/a>
Baby Backs with Cole Slaw<\/div><\/div><\/div><\/div><\/div>

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.<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

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 … 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-9792","post","type-post","status-publish","format-standard","hentry","category-pork"],"yoast_head":"\nSmoked Pork Loin Back Ribs - Smokin' Pete'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-back-ribs\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smoked Pork Loin Back Ribs - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"Smoked Pork Loin Back Ribs - I honestly can't remember the last time I smoked a few racks of Baby Back Ribs! 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