Hickory Smoked Pork Loin Backribs

[smoker pete]

Checked my little Black Book of smokes and was shocked to learn that I hadn't smoked any Ribs for 5 months!!  :o  How does one go 5 months without some good old ribs?  Found some laying around the freezer so decided to smoke some Naked ribs.

Used the 3-2-1 Method that I learned on this forum ... Why reinvent the wheel?  Rubbed the ribs with Fagundes Seasoning.  Ready to go into the 225ºF preheated OBS.



After 3 hours of Hickory they're ready to be splashed with Apple Juice and foiled before going back in for 2 hours.



Removed the foil after 2 hours.  At this point I would normally slather the ribs with my BBQ Sauce of choice and back in the 225º OBS for another hour.  But today, I chose to leave them naked for the last hour.  Here are the ribs after the old 3-2-1 Method.



The money $$hot ... Half a rack of ribs with a scoop of Cole Slaw and a nice huge Pork Stuffed Mushroom :P  Good eats!!  Had 10 mushrooms but my Daughter-in-Law, Son, and SWMBO wolfed them down.  Luckily I set one aside for the money $$hot :D



The Fagundes Seasoning turned out great.  Don't know why I waited 5 months to do some racks but I know I won't be waiting that long again ;D ;D

[muebe]

Awesome looking ribs Pete. That Giant Stuffed Mushroom looks soooo goooood ;D

[OU812]

Thats some gooood lookin ribs you got goin there, the shroom looks N sounds GRRRRRRREAT.

Been a wile sense I've done ribs also, there goin for about $4.00/lb around here.  >:(

[Tenpoint5]

Still got a bunch of spares in the freezer I think I will give them some attention on Monday or Tuesday. Thanks for the reminder Pete.