What great timeing. Today I had some of the best loin back ribs I've ever had. Sam's Club, 3 racks at 9.21 lbs (I try to get my loinbacks at around 3 lbs per rack and get racks with as little taper as possible). I was getting ready to post my own thread on the experience but will just respond here. Maybe you'll try and enjoy.
I wanted to make Memphis Style ribs so I went with this recipe we enjoy for the rub:
Memphis Rub Ingredients•1/2 cup paprika
•1/4 cup garlic powder (I always go heavier than this with the garlic)
•1/4 cup mild chili powder (use medium or hot to kick up the heat)
•3 tablespoons salt
•3 tablespoons black pepper
•2 tablespoons onion powder
•2 tablespoons celery seeds
•1 tablespoon brown sugar
•1 tablespoon dried oregano
•1 tablespoon dried thyme
•3 teaspoons cumin
•2 teaspoons dry mustard
•2 teaspoons ground coriander
•2 teaspoons ground allspice
I double or triple the recipe so I always have some available.
Normal procedures for the ribs...rinse, dry, remove the membrane, heavily sprinkle and gently massage the rub into the ribs (both sides), sprinkle more rub (both sides), then let ribs sit on the counter while getting the smoker ready. Preheat smoker to 235*, 4+ oz. of hickory. When I see smoke for a few minutes, I add the ribs (at this point the rub will look pretty moist on the ribs). A couple hrs into the smoke, I kick the temp up to 260*.
When the ribs accept a toothpick rather easily with a minute amount of resistance, I pull them (3.75 hrs to get to this point). I paint them with RibDog's method for the glaze...4 parts Kinder's Mild Barbecue Sauce, 1 part honey, a dash of Tiger Sauce...if you taste the heat, you've added too much (actually we could taste just a tad of heat and thought the glaze to be spot on). Simmer and add the sauce while it's heated. Back into a 260* smoker for 15+ minutes to set the sauce. Total time in the smoker was a tad over 4hrs. So with the time to pull and glaze...maybe 4 hrs 10 minutes total (not counting initial rib and smoker prep).
Pull the ribs, lightly tent with aluminum foil for 10 minutes, cut and enjoy. Other than the light glaze, I don't add more sauce. My wife slathers on more of the glaze. Actually, dips the ribs in it.
These were some of the best ribs I've done yet. Tender, tasty, smokey, moist yet pulled clean off the bone...could not have timed them any better. Perfectly cooked. My mom, who for years constantly brags about the ribs she gets at a restaurant owned by her neighbor, turned to me and stared with her mouth open. "Did you make these? They are incredible."
She had never had my ribs before as she lived in Chicago till she moved in with us a couple months ago.
