Smoking Pork loin and Baby Back Ribs

Trying a new smoker and rubbed my top secret, double naught, eyes only Cajun Rub on a 1 lb pork loin and on 10 lbs of baby back ribs. Set temp at 225 deg F/107 C......

No internal thermometer so how long do most shoot for, time wise? 3 hours?(unwrapped and with waterpan)

I would go a little longer I pan after three as the pork won't hold much more smoke after three hours I then pan for two more with sauce if using, the extra time helps pull the meat from the bone

Thanks, I did lemon juice and water 50/50 in pan, hickory smoked and heat for about 2.5 hrs, just heat now. I figured 3- 4 hrs but will check in a few, don't want the loin to dry out although it's on the top rack.

Always trial and error with a new smoker.......

I can't bring myself to use sauce, normally this rub will make a mouse sass a bobcat.

Again thank you for the quick help.

I forgot about the loin it won't take as long as the ribs five hours would make show leather. I love throwing a pound of wings on as they only take an hour and a half and have something to snack on as you wait for the prize. I don't sauce mine very often either kinda kills the point of smoke

Here is what I use looks crude but works great and cost not much

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Originally Posted by exgunner

Here is what I use looks crude but works great and cost not much

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Looks like what I used previously. I completely wore it out. Have a Master something or other from TSC.

I did take the pork loin off about 3.5 to 4 hrs and it's perfect. Looks like ribs will be just right at shy of 5 hrs, which is pretty standard I suppose using the 3-2-1 timing.

When smoking ribs I always do 3-2-1 at 225 degrees
3 hours with the ribs in a rack
2 hours with the ribs wrapped in foil
1 hour un wrapped

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Originally Posted by B Wilson

When smoking ribs I always do 3-2-1 at 225 degrees
3 hours with the ribs in a rack
2 hours with the ribs wrapped in foil
1 hour un wrapped

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Thanks, I may try the foil next time if these don't work out.
I decided to try it with this new smoker with no foil and without flipping the ribs to prevent opening the smoker up too much. Loin is bodacious, will know about ribs in about 30 min.

That's pretty much the way I do mine Randy. 2 hrs of smoke at 225 and 2 hrs in foil with BBQ sauce. Pull off the bone tender. As a matter of fact I'm doing some tomorrow. They're on special this week in town.

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Originally Posted by Bo D

That's pretty much the way I do mine Randy. 2 hrs of smoke at 225 and 2 hrs in foil with BBQ sauce. Pull off the bone tender. As a matter of fact I'm doing some tomorrow. They're on special this week in town.

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Howdy Pete. Might try the foil next time although I just pulled them off about 30 min. ago and they are excellent.

[Since I dawn been away from de bah you contre` I may have to a little, get back on dat cayenne pepper, woo she be a tad warm.] Still good ribs tho and I really appreciate the help while I cooked, thanks guys.