Smoked some Pork ribs last week.

They sound great. My brother is coming from Chicago for a visit and has requested ribs. Hope mine turn out as good as yours.

Pags,keep in mind thatsome packing houses may cut the loin off the ribs,differently.

While whole pork loin can sell for $2/lb,loinback ribs could be as high as $6/lb.

If they leave a large amount of the loin meat on yours,weight can make a big difference in cook times.

Smokin'Okie has always stressed weighing the slabs,so you know the differences you are working with.

You may want to allow yourself plenty of spare time,if this is the case.

20 oz slabs,could be a lot different than 60 oz slabs.

Also,if the loinbacks are preinjected,as Hormel/Smithfield may be,they can be salty.

Be careful about putting rubs on them overnight,as this may cure them and give a hammy taste.

Many of us only season any ribs an hour,or so, before they go in the cooker.

Just a couple of thoughts.

Thanks Tom. I'll watch closely and adjust according to size. Never thought about the overnight rub, which I've always done(when grilling). I'll try the rub one hour before the smoke like you suggest.

Think I'll practice this weekend on my son and his friend who are helping me with some landscaping. He's my only brother, and I want his trip to be special.

I have confidence you'll produce better than he'll be able to get in his area.

Well, I did the ribs today. They turned out great.

Put Cookshack Rib Rub on three half baby back racks and East Texas Pecan Rub on the other three half racks one hour before placing them in the smoker. No mustard. Used 4 oz wild cherry wood, rib racks and set the Elite to 225*

Walked away and came back after 3 hours to check them and give then a light spray of apple juice. An hour later I took them out and doubled foiled, toweled two half racks(each rub) and placed them in the cooler. I laid the other four on a cookie sheet and lightly sprayed with apple juice again, foil on top. 15 minutes later I spread Cookshack mild barbecue sauce on these four half racks and grilled them on high for 5 minutes a side.

So I wound up with six half racks with four different flavors(Cookshack Rub, Pecan rub, and the same two rubs with Cookshack BBQ) I'm experimenting that's why all the different flavors.

Well. All of them were moist and flavorful. Pulled right off the bone. I like my ribs both dry or wet, and I kept systematically alternating the ribs as I ate them. I can't tell you which taste the best as each was better than the other, probably leaning towards the Cookshack Rub and BBQ. I ate in the family room watching the NBA. Judging by all the moans, groans and "great" comments coming from the kitchen, the ribs were a hit with the wife, daughter, and grandkids.

Tom--you're right. I doubt my brother has ever had them this good.

Can you tell me how much the racks weighed? Many thanks. I have not had much success with the BB but mine only weighed a little over 4# for three slabs. I got mine at Costco. I guess is goes back to mass. I would like the fall-of-the bone ribs.

Racks weighed 1.5-1.75 lbs. Mine were easily pulled off the bone not fall off the bone. I think if I left them on longer they would be "fall off the bone" but I was afraid they would get too dry like some of the barbecue restaurants serve them around here. Comes down to a matter of preference I suspect.