Ribs on a Drum Smoker
#ribs #bbq #loinbackribs
Ribs are my go to when it comes to firing up the smoker for the 4th of July. This recipe has become one of our favorites at Swine Life BBQ and we look forward to hearing your feedback on what you think!
To start, we take 2 slabs of loin back ribs and remove the membrane from the back side. Give them a light trim to take off any silver skin or unwanted pieces.
For this cook we are using a simple rub recipe that was passed down years ago. You start with a Pork Sausage Seasoning. You can find this at most local grocery stores, butcher shops, and of course Amazon is always your friend. The sausage seasoning brings a ton of flavor to any cut of meat and compliments pork very well. We like to mix 1 cup of sausage seasoning with 1/2 of brown sugar to knock the salt and heat back.
Once you get the rub mixed up I place the ribs in a pan to keep from making too big of mess. For this recipe I am going to use Wickers as a binder for the rub. I feel like this is just adds another layer of flavor to these ribs. Now we can rub the ribs with the sausage seasoning and brown sugar. You repeat the process for both sides and let it sit for about an hour while you get your pit fired up.
For this recipe I am cooking on my Gateway Drum Smoker. You can follow along with any smoker, just make sure you run them temps around that 275 range. I filled the basket with some Royal Oak Charcoal and got it fired up. With a drum I like to leave the lid off and vents wide open long enough to get a fist size coals going good. I then put the lid on and set it up to run 275.
As far as the rib cook it was pretty basic. I placed the ribs on the top rack and kept a close eye on them , basting them about every 30 minutes with Wickers. At the 1 hour make I flipped the ribs to get a good crust on both sides. At the 2 hour mark it was time to wrap.
For the wrap, I just added a few tablespoons of butter along with the wickers baste we have already been using. The Wickers adds a great flavor that reminds me of "Old School" BBQ.
I then got the ribs back on the pit and help the Gateway Drum Smoker at 275. At the hour mark I checked them for donees. I was looking for the 200-205 range. Once I opened the foil I new they were done. The ribs had good draw back and temped at a perfect 205-207. I got the ribs in to let them rest for about 15 minutes.
After the rest, I poured the juice out of the wrap in a small bowl to use later. I then placed the ribs on a cooling rack to make it easier to handle them. Now you can take the juice we saved and brush on both sides of the ribs. This will help the final layer of rub stick and adds even more flavor.
Now it's time to add a little color to these ribs. I used a light coat of Mississippi Grind but you can use your favorite rub at this point. The ribs then go back on the pit for about 10 minutes to set the rub. By this time in the cook we are dying to try these ribs!!!!!!
This is one of my favorite rib recipes and I hope you all like it as well.
Have a great 4th of JULY!!
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