Uploaded by BarbecueWeb on Nov 7, 2007
Hungry for some Ribs? Then Barbecue competition style loin back Pork Ribs "low and slow" on a simple backyard smoker. It's real easy to do as shown by the BBQ Pit Boys.
Add your favorite dry rub and barbecue sauce and you'll be contending for the "Best Ribs" trophy at your next BBQ!
You can print out this BBQ Pit Boys recipe at http://www.BBQPitBoys.com
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Uploader Comments (BarbecueWeb)
Top Comments
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I thought it was Duke Nukem talking at first.
Video Responses
All Comments (288)
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My dogs get excited when they see me grab the kingsford.
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damn nice :)
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you sir are amazing.
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Baby Back Ribs is one of my favorite parts when made into barbecue.
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@BarbecueWeb is the 22.5 kettle the best? i was looking at the 26.75 but am afraid it would be harder to keep temp up, I live in mn. Any suggestions?
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You're the best BarbecueWeb! :)
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Why yes, yes I can smell it!!!!
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doggyy! :D
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Your dog is like hell naw he left some over MUST NOT LET THEM GO TO WASTE!!!
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I smoked some ribs last night for about a good 6 hours (First time on my Brinkmann smoker). My mistake i believe comes from the fact that I kept my temp at around 200F - 215F. I just feel like they were not tender enough when i pulled them out though. Any ideas on what I could do next time? Another mistake was I went heavy on the rub... which I sort of regret cause it does over power the meat a bit. But hey its all about experimenting aint it!!!
Thanks for the vids, Love them!!
Pops
Pops57 2 years ago
hey Pops57, if you were using loin backs i.e baby backs, they contain less fat than spare ribs and often not as tender. 3-4 hours in the smoker at most, and at 225-250f with a water tray inside to keep humidity up should help. Marinading first is a trick too, and a little rub is always better than too much...! BBQ Pit Boys
BarbecueWeb 2 years ago 10