Texas Smoked Ribs
Most people might think of beef when discussing Texas Barbecue, but the Eastern side is closer to their Southern neighbors where pork is king. In the tradition of East Texas Barbecue, this recipe smokes Pork Back Loin Ribs (also known as baby back ribs) over low heat and use the 3 2 1 method to render the meat tender and fall off the bone delicious.
1 cup Apple Cider Vinegar
1 bottle Louisiana Grills Sweet Heat Rub & Grill
2 tablespoons Olive Oil
1 rack Baby Back Rib
2 tablespoons whole grain Mustard
1 tablespoons Worcestershire Sauce
What are Pork Loin Back Ribs?
Pork Loin Back Ribs or Baby Back Ribs are from the backside of the pig. The loin cuts underneath the ribs are removed during the butchering process leaving the ribs. They tend to be meatier and shorter than spareribs which are from the belly side of the pig.
What is the 3 2 1 Method?
The 3 2 1 method is a cooking method used for smoking ribs at 225°F. The 3 refers to the first 3 hours where the ribs are smoked bare on the grill. The 2 refers to the time when the ribs are removed from the grill, wrapped in foil or butcher paper (usually with some type of liquid or sauce) and put back on the grill for 2 hours. The 1 is the final hour when the ribs are unwrapped and placed back on the grill. Sauce is usually applied during this time. The final hour can be much shorter however since ribs should be considered done according to desired flexibility and tenderness, not temperature (Internal temp should be above 145°F at a minimum).
Best Wood Pellets for Smoking Pork Ribs?
We recommend using Hickory Hardwood Pellets
Note: This recipe uses Louisiana Grills Sweet Heat Rub seasoning.
Remove the ribs from their packaging and pat dry. Flip to back of ribs and score the membrane with a knife, then peel off the membrane.
Rub the ribs with the olive oil, followed by a generous amount of Louisiana Grills Sweet Heat Rub on both sides.
In a small bowl, mix together the mustard, apple cider vinegar, and Worcestershire. Set aside.
Start up your grill. Once it’s fired up, set the temperature to 225°F. Add the ribs and smoke for 3 hours.
Transfer the ribs onto a foil lined sheet pan and brush both sides with the apple cider vinegar mixture. Wrap the ribs tightly in foil and place back on the smoker for 2 more hours.
Carefully remove the ribs from the foil and brush with more of the apple cider vinegar mixture. Place the ribs back on the smoker grates and smoke for up to 1 additional hour.
Remove from the smoker and let rest for 5 minutes before serving.
Baking Sheet Pan
Want ribs that have more of a chew to them? Shorten the first 3 hours to 2.