Apple Smoked Pork Loin Backribs

After some research I chose to cook a few racks of Pork Loin Backribs at 250º rather than the 225º I normally use. Dusted with some Fagundes Seasoning



Preheated the MAK to 250º using Apple pellets for 20 minutes and cranked it down to SMOKE for 30 minutes



After a 30 minute smoke, bumped the temp to 250º and didn't peek for 5 hours. Here they are at the 5½ hour mark



Slathered some Sauce on one rack to accommodate the tastes of our guests. Opened a little Cabernet Sauvignon to breathe



Back in for another ½ hour. Here they are ... six hours later at 250º



The money $shot ... A small rack (to start with), some Cole Slaw, and a shot of beans ... Everyone raved. I think I nailed it this time!!!

Pete!
Awesome; you totally nailed it. Love the pictures and narrative. Thanks for sharing.

Those beans look good also; how'd you do those.

Glad you nailed it; They look great!


I see you chose Apple smoke this time. This post reminds me that some time back we had a discusion about differences in smoke flavors. Tell us about the Apple smoke this time versus the Hickory from last time.

Nice looking ribs, great job!

good looking ribs partner. my wife likes bull eye also. nice color to them.

Looks awesome Pete!

Looks fantastic to me too!!

Nice Pete !

Whewwwwww MERCY those are definitely a moan-back !

Good lookin' ribs!