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Smoke it and they will come!

 

Pecan & Cherry
Smoked
Baby Back Ribs

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

SmokingPit.com - Great smoking recipes tips techiques smoker and grilling information. Traeger Texas Pellet Grills.


Tree Top Apple Juice
Jack's Old South Hickory Dry Rub
Garlic Powder
Yellow Mustard
Brown Sugar
3 Thick Cut Pork Loin Baby Back Racks

My BBQ Sauce
40 oz. bottle Sweet Baby Rays
15 oz. Cherry Dr. Pepper
3 Tbsp dark brown sugar
3 Tbsp Honey
Bring to a simmer over medium heat then cool.

Preparation:

First thing is pre-heating the smoker. When using the pellet smokers I like to smoke the 1st hour @ 170 - 180 degrees. At the lower temps the pellets burn cooler and produce more smoke. This will put more smoke into the meat.

We will be using a modified version of the 3-2-1 method. We will smoke for 3 hours un-foiled, 1.5 hours foiled with apple juice then we will smoke for 45 minutes un-foiled and sauced. I swear by this method and this smoke was my best so far.

Using a butter knife and paper towel. Remove the membrane on the back of the ribs. this is very important. Paper towel allows you to grip the membrane for removal.

Coat ribs front and back with yellow mustard. Shake on a .  Apply generous amounts of Jacks Old South hickory Rub. Don't over do it. Sprinkle on a liberal amount of dark brown sugar. Don't be shy with the brown sugar. Rub it in real good.

Smoke ribs for 1 hour @ 170 - 180 then increase to 225. Wood fired pits owners just start @ 225. Mist ribs with apple juice hourly. After 3 hours, remove ribs and place on foil. Splash on apple juice. Again don't be afraid to put some on there. Wrap foil around ribs and place back into smoker.
Cook another 1.5 hours then remove the ribs from the tin foil and place them back in the smoker.

Sauce up the ribs and smoke @ 225 for another 45 minutes. Keep an eye on them. Using tongues grab the ribs from one end and grabbing in towards the middle. As you lift the ribs they should bend and the neat should appear to tear but should not fall off the bone.

This is a great time to throw some beans in a pie tin and place in the smoker. Stir them every 15 minutes. Don't forget the cornbread! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Baby Back pork loin ribs. Great pork barbeque with Jack's Old South dry rub. Tacoma WA WashingtonSmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Baby Back pork loin ribs. Great pork barbeque with Jack's Old South dry rub. Tacoma WA WashingtonSmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Baby Back pork loin ribs. Great pork barbeque with Jack's Old South dry rub. Tacoma WA WashingtonSmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Baby Back pork loin ribs. Great pork barbeque with Jack's Old South dry rub. Tacoma WA WashingtonSmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Baby Back pork loin ribs. Great pork barbeque with Jack's Old South dry rub. Tacoma WA Washington
SmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Baby Back pork loin ribs. Great pork barbeque with Jack's Old South dry rub. Tacoma WA WashingtonSmokingPit.com - Yoder YS640 Pecan & Cherry Smoked Baby Back pork loin ribs. Great pork barbeque with Jack's Old South dry rub. Tacoma WA Washington

 

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