Well I finally got up the nerve to smoke some loinback ribs this weekend. We combined my dad's birthday with Mother's day and had the family over. I was real nervous about the end product since my family tends to be critical anyway. I forgot to take pics since I was helping prepare the food and getting the house cleaned and mowing grass, etc. Good thing I have a Cookshack so I didn't have too much work. Although, I will agree that ribs are much more work than PB. Here are the notes:
2 packs of loinback ribs from Sam's club (3 slabs/pack) - one weighed 10.29 lb and one weighed 9.52 lb.
Pulled membrane on each one
Rubbed with Lawry's and Rudy's rub - (had someone pick it up for me in Colorado Springs)
Used a little over 1 1/2 each of hickory and apple wood
Smoked at 225*
Checked around 3 1/2 hours - rotated shelves, toothpick tested, and spritzed with AJ and Lawler's vinegar sauce
Checked again at a little over 4 hours - had to run to the grocery for fresh corn and got in traffic
At 4 hrs - I poked them with a toothpick and spritzed again with the same two liquids - not quite done yet
Pulled one grill 30 min later to paint with sauce combination of Blues Hog Tenn Red, margarine, brown sugar, and honey
Painted the 3 on that grill and put back in smoker; pulled the other grill - (uh oh)
Noticed that the rack on the front of the bottom grill looked charred on the bottom (My stomach got real queasy)
I ran and pulled the top rack (already painted) and painted the two good racks left on the bottom rack
Foiled each rack, double wrapped in 2 stacks of 3; toweled them and placed in a heated cooler (used hot water)
Company came. We ate. Everyone loved the ribs (I didn't serve the charred ones).
The ribs tasted great, had pull off the bone texture, were juicy, and flavorful. These were the best ribs I've ever had.
Now the question is: What happened to that front rack on the bottom shelf? I'd appreciate any advice. I'm thinking about only maxing out with five slabs next time and leaving that front spot open.
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