SMOKED PORK LOIN BACK RIBS RECIPE
Provided by kathya5084
Number Of Ingredients 5
Steps:
- Day before: Remove membrane on underside. Removal makes the ribs more tender and allows penetration of the seasoning and smoke. Using a butter knife, start at the small end of the slab and pry-up part of the membrane. Grasp the membrane with a paper towel and pull it off toward the wide end of the slab. The membrane on loin back ribs may shred when pulled off, so you may have to pry up a few remaining bits and pull them off. Rub mustard over ribs, generously sprinkle rib rub all over ribs - front and back. Wrap in plastic wrap and refrigerate overnight. Actual cooking time is 6 hours. Allow additional 10 minutes for foiling and saucing ribs. Set smoker to 225 - 228 degrees. Preheat to temperature. If you have vents, set to 1/2 open. Add wood chips and let smoke for a few minutes. Place ribs in a rib rack on smoker rack with a drip pan underneath. I use a foil lasagna pan. I also cut my ribs in half, they are easier to maneuver. Smoke the ribs for 3 hours adding wood chips when needed. (I smoke 2 batches of chips. For smokier flavor, smoke longer) After 3 hours remove the ribs from the rack and set rack aside. Pour 1/4 cup of apple juice in foil lasagna pan, add ribs and cover tightly with foil. Cook for 3 more hours. Remove the ribs from the foil pan and place back in rib rack. Brush with barbeque sauce and place the ribs back into smoker. (I put the rack and ribs back in the foil pan). Cook uncovered 1 hour. Remove and serve with bbq sauce, if desired. Ribs - 550 calories per 1/2 rack Sauce - 70 calories per 1/2 rack
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Susy Rey
susy-r81@gmail.comI can't wait to make these ribs again. They're so delicious and easy to make.
Faiz Habib
h_faiz65@gmail.comThese ribs are a bit time-consuming to make, but they're definitely worth the effort. They're the best ribs I've ever had.
Evan Malcolm
evan.malcolm45@yahoo.comI made these ribs for my family, and they all loved them. Even my picky kids ate them up!
Simon Mubiru
m_s58@hotmail.comI'm not a fan of spicy food, so I omitted the cayenne pepper from the rub. The ribs were still plenty flavorful without it.
Arial Khan
arial-khan@yahoo.comI accidentally overcooked the ribs a bit, but they were still delicious. The meat was still tender and juicy, but it had a bit more of a smoky flavor.
Nzaliseko Baca
baca.nzaliseko16@gmail.comI used a different type of wood chips in my smoker, but the ribs still turned out great. I think any type of wood chips would work well with this recipe.
Mahfooz Khawaja
k-m@gmail.comI substituted chicken broth for the apple juice in the brine, and the ribs still turned out great. They were moist and flavorful.
Salami Yussuf
salami-y@gmail.comI'm not much of a cook, but I was able to make these ribs without any problems. They turned out great!
Alexa
alexa91@hotmail.comThese ribs are perfect for a special occasion meal. They're impressive-looking and taste even better than they look.
Hasibullah Rahimi
hr@hotmail.frI love the simplicity of this recipe. It's easy to follow, and the results are always delicious.
iesha Mason
miesha79@hotmail.comI've made this recipe several times now, and it's always a success. The ribs are always tender and flavorful, and the sauce is amazing.
Jesse Torres
t_jesse@yahoo.comThese ribs are perfect for a weekend cookout. They're easy to make and always a crowd-pleaser.
Alidza courage
c.alidza@yahoo.comI'm not a huge fan of pork ribs, but these were surprisingly delicious. The meat was so tender and juicy, and the smoky flavor was perfect.
Uma Stha
stha.u@gmail.comThe ribs were a hit at my last party. Everyone loved them, and I got several requests for the recipe.
alexis hernandez
a-h70@gmail.comI love the fact that this recipe doesn't require any special ingredients or equipment. I was able to make it with things I already had on hand.
Jeffrey Ephraim
je69@gmail.comI was a bit skeptical about smoking ribs in my electric smoker, but this recipe proved me wrong. The ribs turned out just as good as if I had used a charcoal smoker.
Data Analytics
d.analytics39@yahoo.comI followed the recipe exactly, and the ribs came out amazing. My husband, who is a self-proclaimed rib connoisseur, said they were the best he's ever had.
Muyonjo Erick
erick_m35@hotmail.frI've tried many smoked pork loin back rib recipes, but this one is by far the best. The brine and rub combination is spot-on, and the ribs cook to perfection in the smoker.
Husain Deen
dh@hotmail.comThis recipe is a game-changer! The ribs turned out so tender and flavorful, with a perfect smoky crust. My family and friends raved about them.