Pork Loin Back Ribs

Jim Wimer

Ingredients

• 3 Slabs Pork loin back ribs

• French"s yellow mustard

• 4 Oz (or more) your favorite rib rub

• 1 Cup Jack Daniel"s Wood Smoking Chips, soaked in water

• 1 Cup Hickory chips, soaked in water

• 1 pt (or more) your favorite barbecue sauce

Instructions

Remove the membrane from the ribs. Cut each slab into 2 racks. Rub both sides of each rack very generously with French's mustard. Coat both sides of each rack with the rub until you can't see the mustard anymore. Place the ribs in an airtight container, Ziploc bags or in plastic wrap for 24 hours or until ready to cook.

Fill a large BGE with enough lump to last for at least 5 hours. Light it. After the lump is going decently, toss on the soaked wood chips. Put an 18-½ inch grate on the fire ring. Set 3 fire bricks on edge along the edges of the grate. Lay 3 fire bricks flat, edge to edge, in the center of the grate. Put a drip pan on those fire bricks and fill with water. Put a second grate on the fire bricks that are on edge. Put your ribs flat, bone-side down, on the grate. Close the dome and set the bottom vent open about an inch or so. Set the top vent open about halfway. The dome temperature should be fairly low at this point, around 150F (plus or minus). Allow the dome temperature to build slowly to 325F, your target temperature. This will take as long as an hour. Adjust the vents as necessary during this time.

Flip the ribs once an hour for 4 hours. When it looks like the ribs are 'nearly done', baste the tops with the sauce, flip them and baste them again. Repeat this procedure every 10 minutes until done (usually 5 bastings is sufficient). For the last basting, baste only the top and then flip. This is to allow the sauce to be evenly cooked on both sides. When done, remove the ribs and cut into individual ribs for serving.

Notes

The basic recipe is JSlot's Ribs in the recipe section of this forum. Modifications have been made to his technique. Refer to his recipe for a good read on the techniques he uses.

I use adapted versions of Wild Willy's Number One-derful Rub from &#034Smoke and Spice&#034 by the Jamiesons and Pop's No-Cook Barbecue Sauce for this recipe. I have posted both.

Ribs of different types may show signs of being 'nearly done' earlier or later that the 4 hour mark (every rack is different). If you use regular baby backs, the ribs will likely be ready to start the sauce procedure at about the 3 ½ hour mark. Normal spare ribs will be ready for basting probably at around 4 ½ hours. I judge ribs to be 'nearly done' when they have started pulling back from the bone and are almost but not quite ready to fall apart.

Depending on the shape of your drip pan (round or rectangular), you may have to rotate the racks so that one end of the racks doesn't dry out or burn.

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