Loin Backs in the FE

I cook a lot of loin backs with great results.
I put on my rub, set on the smoke setting for an hour and then up it to 275*. 3.5-4 hours total and they are done to perfection.

Freddie, thanks for the advice. I didn't have the benefit of it when I cook a couple racks yesterday but came pretty close to you method by piecing together some info from the archives.

I went 2 hrs on smoke and about another 2 hrs would have done it but stuff happens and it was 4.5 hrs into the cook before I could take them out. They would have been a bit too done for turn in but were just perfect for at home eatin'.

Now I guess the question becomes, how to cook ribs while butts and briskets are on and you can't start on smoke?

scott,

Tell us your offset method and maybe we can help adjust it.

I've done well this year (not great, just well) in comps with loin backs.

Method one: The way most of the folks I know do it with one cooker (I luckily have two) is to finish the butts and briskets before you get to ribs and chicken. Most people do those at a higher temp.

Method two: Forget the smoke setting, just use good pellets. They go for 3 to 4 hours on 275 and everything is going at that temp. By the time you're putting ribs in, many people will have foiled the butts and briskets so there is no danger of drippage.

Hope that helps a little.

Russ

As a lot of internet educated cooks, I started cooking ribs 3-2-1 (2-2-1 for BB's). Found I didn't like the squishy texture of wrapped ribs.
I experimented a lot with different temps and finally lucked in to what I've been doing for about a year now.
I cooked some ribs to gnaw on while I had brisket on (which I cook @ 215 on the offset until int temp reaches 150) I was playing with mops that day and hit the ribs while I had the door open.

If I'm cooking ribs only, I still cook them quite slow, mop hourly until they're nearly done and then mop/spray every 10-15mins.

At heart I'm a true believer in leaving the cooker closed but ribs are the exception. I like a little chew to my ribs and this works for my tastes. The Mrs prefers hers much closer to what I would expect to "put in the box" so I get to practice that often.

I've time to practice though, life events have kept me from competing so far this season and it will probably be next year before I can be more than a spectator. Meanwhile, I'm enjoying the challenge of the new cooker, the great food that comes from it and learning new things.