First ribs in SM 20....

Former Member

Meat: 2 racks of pork loinbacks, 1.79 and 1.84 lbs.
Temp: 235 degrees
Wood: 2 chunks hickory
Rub: CS Ribrub with a little turbinado sugar

Ribs stayed in 3 hrs. w/o opening the door. I checked them at the 3 hour mark, then left them in for another hour. Pulled at 4 hours because they started to split when I picked them up with tongs, wrapped and placed in cooler. When I went to cut them , they were still a little tougher than we like, so I put them in the oven for a hour at 200.

Results: Good eats!
Changes for next time: I'll leave them in 4 hours before checking. I'll probably leave them in a little longer as I prefer them just a little more tender. I love this smoker!

3/11/0911:13 AM

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Former Member

I hope the store didn't lable them as loin backs. Those are usually baby backs over 3.0 lbs.

Glad you had success. it's hard to "teach" how to tell when ribs are tender, the bend test is okay. I like the toothpick test. Push a toothpick through them and "feel" the resistance. depending on how easy, you can determine if they need more or not. Do this a few times and you'll know when to pull them.

Knowing the weights of the racks will help you. Especially if you did spares over 3 or 4 lbs, it will really increase the time.

3/11/0912:36 PM

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Former Member

Actually, they were labeled as "Baby Loin Backs". I will have to practice the toothpick test to get the feel. Darn, does that mean I get to do more ribs?

3/11/092:37 PM

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Former Member

Yeah, sucks doesn't it.

And tell you butcher/store they don't know what they're selling....lol

3/11/092:53 PM

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