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Unread 06-07-2011, 10:46 PM   #3
MilitantSquatter
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Quote:
Originally Posted by Rover >~<> View Post
Thought I would post a few questions in here because this is only my third time smoking ribs and never pork loin back ribs. it is for a few buddies so i dont want to ruin the meat they paid for. Also they requested the meat to be "falling off the bones" even if that is not considered the proper way to consume ribs by some people

Smoking {PORK LOIN BACK RIBS} on a brinkman vertical propane with water pan

Questions:
hickory or mix of hickory and apple wood chunks ?
what temperature and how long ? i was thinking around 250 degrees untill meat is flexible (passes bend test). probably about 5 hours
I usually prefer not to use foil , but if i must then i must. opinions?
when to apply sauce, or no sauce untill ready to eat ?


thanks to all that reply


hickory or mix of hickory and apple wood chunks ?

both would be fine...

what temperature and how long ? i was thinking around 250 degrees untill
meat is flexible (passes bend test). probably about 5 hours

250 will work... bend test is a great guide.


I usually prefer not to use foil , but if i must then i must. opinions?

you don't need to use foil.

when to apply sauce, or no sauce untill ready to eat ?

if you want to sauce, apply during the last 30 minutes or so...
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