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Another Pork Loin Backribs cook on the PBC

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  • Huskee
    replied
    Originally posted by bowdropper View Post
    Great looking ribs! I've been using the PBC for back ribs with very good results all summer. One problem I've been having with back ribs is that the loin meat on the top of the rack often gets too dry while the meat between the bones stays juicy just fine. Does anyone know how to avoid that or is that just a given with back ribs?
    What is helpful is to filet the ribs to roughly one standard thickness across, since most butchers leave a lot of that loin meat on to jack up the price of the racks, since ribs reel in more cash than loin. Like you say, if you leave it it will dry out and do nothing except extend your cook time. I have a post here that touches briefly on trimming them if you're interested.

    Oh and Welcome to The Pit! When you get a minute, check out Pit Boss' Welcome & Announcements channel, as well as the tips posts in that channel. These will help you learn your way around The Pit, as well as set up your signature. There's also a post that explains the best way to post nice big pics here... we like to see bragging pictures of your equipment and your cooks. We look forward to hearing more from you! Enjoy!

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  • bowdropper
    replied
    Great looking ribs! I've been using the PBC for back ribs with very good results all summer. One problem I've been having with back ribs is that the loin meat on the top of the rack often gets too dry while the meat between the bones stays juicy just fine. Does anyone know how to avoid that or is that just a given with back ribs?

    Leave a comment:


  • Deuce
    commented on 's reply
    Thanks David, best part was having a few left over

  • Deuce
    commented on 's reply
    Thanks Huskee, I like Apple smoke on pork, great combination

  • David Parrish
    replied
    Deuce you nailed some PBC ribs!

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  • Deuce
    commented on 's reply
    Thanks, sounds great. The Marshall does have the advantage of the extra smoking space, might have to splurge lol

  • Huskee
    replied
    Yep yep yep, great stuff right there. Apple smoke on ribs is my favorite!

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  • cdnichol
    commented on 's reply
    I love it! Holds temperatures great and it's very easy to get the temperature up and down and it does it in a quick amount of time. I like the design of them too!

    I have to say that my learning curve for this smoker has been shortest time then all the other grills and smokers i've used before. Not to say that I know everything but to pretty much get the spinners and damper exactly how I want it as i'm getting the fire started and typically have to do very few if any adjustments. It took about a full year to say that about my Primo XL.
    Last edited by cdnichol; September 28, 2014, 08:15 PM.

  • Deuce
    commented on 's reply
    Thanks Jon

  • Deuce
    commented on 's reply
    I'll keep that in mind Cam , how do you like your Good One Marshall ? I'm looking at buying their Open Range early next year.

  • Jon Solberg
    replied
    NICE Deuce, real nice.
    Last edited by Jon Solberg; September 28, 2014, 08:12 PM.

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  • cdnichol
    replied
    If you need a taste tester i'm your guy!

    Cam


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  • fzxdoc
    replied
    mmmmMMMMMmmmm.

    Kathryn

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  • Deuce
    commented on 's reply
    Thanks Jerod

  • Jerod Broussard
    replied
    Knee-ice!!!!!

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