Jim Johnson’s Loin Back Ribs
1: First start by rinsing the ribs well in a solution of vinegar and water, then rinse in cold water only. Then take the membrane off the back of the rib. This can be done very easily if you attended a low and slow cooking class, otherwise, you can use a paper towel and start in one corner, grip the membrane and pull with the towel until you have completely removed the membrane.
2: Rub the rib with oil and proceed to coat the rib very well with a dry rub. Let the ribs sit in a cooler about 30 minutes after rubbing the dry rub over the rib.
3: Place the rib on an Ole Hickory Pit at 225 degrees F. I then cook the rib for approximately 3 to 3 ½ hours.
4: Take the ribs off the Ole Hickory Pit and lay them on aluminum foil and sprinkle dry rub on them again. Then, cover the top half of the rib with sauce. Wrap the foil up and put them back on the oven at 225 degrees F. for another 2 ½-3 hours.
** I OPEN UP THE FOIL AND CHECK TO MAKE SURE THE MEAT IS PULLING AWAY FROM THE BONE AND THAT THE RIBS ARE TENDER BUT NOT FALLING OFF THE BONE.
5: Once I get them to the desired texture, I then take them off the Ole Hickory Pit and open the foil to allow the meat to tighten back up. I then cut on both sides of a bone so I have one bone and meat on both sides.
Thanks to Jim Johnson for the Recipe! Visit www.bbqbyjimjohnson.com