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1st loinbacks

cal 2cal 2Member
I seasoned 3 slabs of 3lb IPB loinbacks with a sprinkling of cs ribrub let set for 1 1/2 hrs and put them in my cs020 with 4 1/2 oz of apple wood.I set the dial at 250* at the 3 hr mark I opened door turned meat side up and rotated shelves. I used toothpick to test. I sprayed ribs with apple juice.

At the 4 hr mark I opened door and checked with toothpick, spayed with apple juice and put on about 3 oz of kc masterpiece sauce. I did rotate shelves at this time,top to bottom. I now have 2 slabs on top and one on bottom.The top two I rotated front to back.

At the 5 hr mark I opened smoker and done toothpick test. I then removed, FTC for about 1 1/2 hours before eating.They were very good, in fact I thought they were better than my spare ribs that I have tried twice before.

My questions are should I have put more seasoning on and when would be best time? Should I have raised my cooker a little when I applied the bbq sauce, because it was thick and cold? Any thoughts, comments would be appreciated.

I would like to thank everyone that made this smoke possible!!!!
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cal 2cal 2Member
FTC??? This was my 1st time and allowed to much time. A couple more times with different weights will help a lot. When I said much better I ment more evenly cooked than my spares were. I only got loinbacks because they were 2.88/lb. Got to learn sometime!!!

I will warm sauce next time and thin a little. Everyone thought they were great.I knew they were a little over cooked, but kept quite. I would like to add some fresh ground pepper and thought maybe after I turned the first time.
FM Former Member
quote:
Originally posted by cal:At the 5 hr mark I opened smoker and done toothpick test. I then removed, FTC for about 1 1/2 hours before eating.
They probably cooked another 30 minutes in foil. 5.5 hours total maybe. Each cook varies but I've had most loinbacks that size finish under 4 hours hours. IMO ribs are peak flavor when there is some bite resistance left - pulls clean from bone but not falling off.

quote:
My questions are should I have put more seasoning on and when would be best time? Should I have raised my cooker a little when I applied the bbq sauce, because it was thick and cold? Any thoughts, comments would be appreciated.
Glazing in the smoker is fine but a pain for me. I cook to done(no peeking), Remove and sauce both sides, now is good time to dust a little rub on meat side of rack if you want(easy does it). Put on hot grill for 3 minutes a side or so to glaze. No foil necessary except for leftovers.
P pagsMember
My wife keeps telling me she likes her ribs to fall off the bone. I tell her they're overdone that way, and the goal is to have them pull off the bone as you suggest.

I've read her supporting comments from several on this forum, read her similar comments from other internet sources, and pointed out the same information on the food channel(replayed the DVR). She still says, "I don't care. I like mine falling off the bone."

What's a guy supposed to do. So I smoke them to pull off the bone and hope she comes around. Actually, she's been bragging more and more about our recent endeavors so me thinks it's working. I'm not cold hearted since I've offered to throw her ribs in the oven or on the grill for a few minutes if she preferred, but we've been good to go.
cal 2cal 2Member
Redoak,
I figured that opening the door would have made my smoke a little longer than your "no peek". My spares I didn't open but once. I think that my opening and rotating made my ribs much more evenly cooked. I'm starting to open the door a little more towards the ends of my cooks and it doesn't loose much heat and so far no drying out. I did make notes on which one was cooked a little more than the others. I have discovered hot spots and cold spots in that little black box(cs020). Thanks so much for all of your help!!!
FM Former Member
quote:
Originally posted by Pags:
...What's a guy supposed to do...


You foil one rack, let it cook 30 to 45 min longer and you make her happy.

Duh, can't believe you asked that. You KNOW to make her happy.

Trust me, Mrs. Smokin has changed her ways over the years, but I like sweet ribs, she likes spicy and she gets her spicy!!!
P pagsMember
She's come around on the ribs for the most part, but last night we cooked her pork loin chops longer. That will never change. No trace of pink for her.

So, I suggest a better way, and we either change or adjust my cooking to suit her tastes as well as mine. I agree with everyone--it makes sense to keep the little woman happy.
T tomMember
An old trick, I learned years ago from fine dining[steak and chop] restaurants,and it works for a romantic evening at home.

For folks that live on the overcooked side,serve in a dim light "for the romance ",the way meat should be cooked.

Let them rave about how your cooking has improved and it is much more tender and succulent.

It has worked for a century-just don't turn up the bright lights. Wink
Last edited by Former Member

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