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Mar 25th, 2012
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Pork Ribs #7208931
06/26/18 06:09 PM
06/26/18 06:09 PM
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University of Arkansas
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So I lost a bet with my sister and now I have to smoke a pork butt and some pork ribs for her on the 4th (it’s ok, more beer for me). Anyways, I have a good pork butt recipe, but all I need is a good sweet ribs recipe. Something maybe sweet and spicy? I tried to do a different rub last time and they didn’t turn out so well. If y’all could help me a little and give some tips that’d be great! I’d appreciate it.


You may all go to hell and I will go to Texas! -Davy Crocket
This is duck hunting...shirts and shoes are optional
Re: Pork Ribs [Re: B Razorback] #7208963
06/26/18 06:44 PM
06/26/18 06:44 PM
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Katy-Fulshear
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Salt, brown sugar, cayenne, and black pepper.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Pork Ribs [Re: B Razorback] #7209814
06/27/18 04:26 PM
06/27/18 04:26 PM
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St Louis style ribs are on sale for $1.47 per pound at HEB through next Tuesday.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Pork Ribs [Re: B Razorback] #7209825
06/27/18 04:33 PM
06/27/18 04:33 PM
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I did several racks for my wife's birthday last weekend. 1/4 cup course black pepper, 1/8 cup salt, teaspoon each of garlic powder onion powder and paprika. Makes a great rib rub.

If you want sweet add sugar if you want hot add red pepper.


It's hell eatin em live
Re: Pork Ribs [Re: B Razorback] #7210097
06/27/18 07:36 PM
06/27/18 07:36 PM
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I prefer baby back over the St. Louis style spare ribs.

Re: Pork Ribs [Re: bill oxner] #7210132
06/27/18 08:09 PM
06/27/18 08:09 PM
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Originally Posted By: bill oxner
Salt, brown sugar, cayenne, and black pepper.


This, and garlic and onion powder. Then make a glaze/ bbq sauce, add sauce 1 hr before finished, and again 20 minutes before finished


Originally Posted By: Grizz
Wingshooting is like sex for me - I love doing it but I'm just not that good at it.
Re: Pork Ribs [Re: mattyg06] #7210221
06/27/18 09:26 PM
06/27/18 09:26 PM
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Originally Posted By: mattyg06
I prefer baby back over the St. Louis style spare ribs.


I thought I did too until I tried both at the same dinner.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Pork Ribs [Re: B Razorback] #7210227
06/27/18 09:38 PM
06/27/18 09:38 PM
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Baby backs are not true baby backs any more; their loin backs with a lot of fat. Hogs are being sold as big as possible now.

Re: Pork Ribs [Re: Huntmaster] #7210313
06/27/18 11:06 PM
06/27/18 11:06 PM
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St Louis over Spares with Baby backs last. I use SuckleBusters Pecan rub on my ribs. https://www.sucklebusters.com/bbq-rubs-seasoning/texas-pecan/ Try it and thank me later.


Bobby Barnett

Re: Pork Ribs [Re: B Razorback] #7210746
06/28/18 02:08 PM
06/28/18 02:08 PM
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Brown sugar, apricot jam, & southern comfort. Glazed added during last hr. smoking. I don't measure anything, and the family loves it.


Re: Pork Ribs [Re: Huntmaster] #7211140
06/28/18 09:01 PM
06/28/18 09:01 PM
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Originally Posted By: Huntmaster
Baby backs are not true baby backs any more; their loin backs with a lot of fat. Hogs are being sold as big as possible now.


Cooked several racks this past weekend and found the same thing. They are still a little different than a spare or st louis style rib but they are not what I remember baby backs being either. I like the "loin backs" better


It's hell eatin em live
Re: Pork Ribs [Re: B Razorback] #7211148
06/28/18 09:13 PM
06/28/18 09:13 PM
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If you speak to an old timer butcher; they will tell you the pigs are going to market gigantic. Years ago you could get what they call a “two and one half down rib”, it was small and great. Not any more. Same thing is happening with briskets. The peak is giant with a ton of waste. My soapbox. Back to ribs.

Re: Pork Ribs [Re: B Razorback] #7211993
06/29/18 10:59 PM
06/29/18 10:59 PM
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I’ll hit HEB tomorrow for a couple racks tomorrow Bill. The “baby backs” just don’t require a long enough cook on the smoker.

Re: Pork Ribs [Re: B Razorback] #7212290
06/30/18 12:39 PM
06/30/18 12:39 PM
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Baby back ribs were new to the market when boneless pork loins became popular. You can't get baby back ribs and bone in pork chops from the same side of of a hog. The boneless pork loins started selling at around a dollar a pound. Thus, you had them cheaper than the ribs. The butchers started leaving more meat on the ribs. I concluded that they would be better, until I had both at the same meal. A Saint Louis rib is a trimmed spare rib.

Both are a lot like sex, in that the worst I ever had was wonderful.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Pork Ribs [Re: B Razorback] #7212309
06/30/18 01:01 PM
06/30/18 01:01 PM
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What should finished internal temp be on a pork loin cooked on smoker? Approximate time per pound?

Re: Pork Ribs [Re: B Razorback] #7212357
06/30/18 02:14 PM
06/30/18 02:14 PM
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Pork loin is a roast, right?

137 for medium rare
145 for medium well
150 for well done

I'd pull it at 140, wrap and rest.

Time per pound is smoker temp sensitive.


Cast



I have a short attention spa
Re: Pork Ribs [Re: B Razorback] #7213046
07/01/18 02:36 PM
07/01/18 02:36 PM
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They were doing Baby Backs on Fox and Friends this morning. Looks as if they left a fourth of the loin meat on them.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill







Re: Pork Ribs [Re: B Razorback] #7213056
07/01/18 02:50 PM
07/01/18 02:50 PM
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I picked up a Rothschilds Pineapple and Habenero glaze at SAMs Club. Mixed with Head Country BBQ Original and its outstanding on ribs. You get BBQ with a candy like glaze. Sweet heat and yummy.


JMc

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Re: Pork Ribs [Re: Eagle 1] #7213257
07/01/18 08:24 PM
07/01/18 08:24 PM
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Burleson TX
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Originally Posted By: Eagle 1
I picked up a Rothschilds Pineapple and Habenero glaze at SAMs Club. Mixed with Head Country BBQ Original and its outstanding on ribs. You get BBQ with a candy like glaze. Sweet heat and yummy.


Thanks for that tip Eagle!

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