1 cup Apple Cider Vinegar
1 rack Baby Back Rib
1 bottle Louisiana Grills Sweet Heat Rub & Grill
2 tablespoons whole grain Mustard
2 tablespoons Olive Oil
1 tablespoons Worcestershire Sauce
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.
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.
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).
We recommend using Hickory Hardwood Pellets
Note: This recipe uses Louisiana Grills Sweet Heat Rub seasoning.
Want ribs that have more of a chew to them? Shorten the first 3 hours to 2.