I Q'd my first pork loin back ribs last Sunday and they came out great, but I do owe this forum and those of you that help the new guys all the credit. Through lots of reading here it truly pays off.
I bought the ribs from Sam's with 3 slabs in the cryopac, weigh 9.45lbs. Pulled membrane from back and rubbed both sides with cs rib rub. Next placed in sm025 meat side down, and set temp for 225. After 2 hours turned them over and spritzed
with apple juice. At 4.5 hrs. I did the toothpick test and went in smoothly. I then put some sauce on them and stuck them back in another 30 minutes. Pulled and rapped in foil to setup for about 20 minutes. Cut double bone served with Cole slaw and beans and the family went wild. The boys did 3 helpings and even my wife who is not a big rib fan raved. Thanks again for being so willing to share.
Don't know how to add pics or I would.
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