The following recipe/method is the result of tips and tricks from many others; forum members included. It continues to be a work in progress. I offer it up for those new to the fold.
1 rack Loin Backs or St. Louis Spares weighing 2.75-3.25 lbs.
Injection: 6 oz apple juice, 4 oz purified water, 2 tbsp Worcestershire, 2 tbsp rub (of choice) 1/4 cup Butcher BBQ pork injection powder. Combine all in blender, mix 1 minute, strain and refrigerate 1 hr.
Remove back side membrane from ribs. Double wrap in clear plastic. Inject 1 tbsp injection blend between each rib starting with the loin end bones. Repeat on the other side (breast end bones) I place the needle tip about 1/3rd of the way in on both sides. Refrigerate 2 hrs. You can hold overnight if you wish.
Apply a layer of rub on both sides if the unwrapped ribs. I prefer a light coating of Smoking Guns Hot and a heavier coating of Rib Tickler. Re-wrap with plastic and hold 1-2 hrs.
Start meat side up in a 275o smoker. Smoke 30 minutes. Spritz with apple juice and turn meat side down (use a frog mate if competing...prevents sear marks) Smoke 30 minutes, spritz with AJ and flip meat side up. Continue to smoke and spritz to the 2 hr mark.
Foil pouch ingredients:
Pull a sheet of heavy duty foil 2x the length of the rib rack, add to the pouch (the length of the ribs):
1/4 cup light brown sugar. Spritz it with apple juice
1/2 cup BBQ sauce of choice. (I prefer Memphis Championship, Head Country Mild or Cookshack Mild.)
1/4 cup honey (or Agave Nectar)
2-3 tbsp Tiger Sauce
Lay the ribs, meat side down on the pouch ingredients. Wrap tightly. Place in smoker, meat side down. Cook for 30 minutes. Carefully open pouch (careful of steam!) and toothpick for doneness. This is a judgement call. Ideally you want to give the pouch another 30 minutes of cook time...meat side up and still have 30 minutes left for glazing. Note that pouching does accelerate cook time.
At which point the ribs are ALMOST toothpick tender, remove the pouch, open to let the steam escape, and drop smoker temp to 225o. Remove pouch juices to a bowl/cup.
Re-season the ribs with rub...I like more Rib Ticker or ButcherBBQ Honey Rub. Lightly glaze the ribs with pouch sauce. Repeat every 10 minutes until ribs are toothpick tender. Let them sit, once done, for at least 15 minutes to "tack up" and let juices settle.
Note: Loin backs tend to cook faster vs ST Spares. Be vigilant with your eyes, nose and tootchpick!
Any questions...feel free to ask.
P.S. The Johnny Trigg method, discussed elsewhere in Ribs, includes Parkay or soft margarine in the pouch. I leave it out...just didn't float my boat flavor or texture wise.
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