Pellet Smoker Cooking: Pork Back Ribs in Parchment Paper

Oct 20 2012

Thursday when I went to The Beer & Wine Depot, Sandman asked if I wanted some back ribs. They were some frozen bone in loins he got a good buy on and he trimmed out the loins from and had some back bones attached. He asked how many I wanted! I said two and he wouldn’t take anything for them. Free meat, thanks much Sandman!

They fit an idea I had to use my Amazin tube smoker on; to see if I thought it added more smoke taste and wrap one to compare wrapped against unwrapped. Even though Sandman would give me butcher paper I had an idea to use parchment paper. I thought it would be a less costly way than buying a large roll of butcher paper and would benefit fellow pelletheads that wanted to try butcher paper. Well that part didn’t pan out; the parchment paper is not porous so it was more like wrapping in foil. It may be cheaper than using foil if anyone wants to check it out.

I did my ribs my favorite way, wet down w/red wine vinegar and rub with Penzey’s Galena Street rub. I thought I would be able to tell if I got more smoke taste with the tube smoker. I prepared the ribs Friday evening and in the fridge overnight.

My wife was going out with her girlfriends to eat and then to a concert. She does not coordinate her plans with my cooking plans. Here I was cooking for five for six months then down to two the past several weeks and I think this is the third time I have done a big cook and ate alone! I don’t think I can eat two racks of ribs!

I did the ribs this afternoon. 1 hour on smoke about 180 deg., 1 ½ hours at 225 deg., 1 ½ hours with one wrapped 225 deg., unwrapped and 1 more hour at 225 deg. A total cook time of 5 hours.

I had some ring bologna from my butcher. I scored it about 1 inch apart and stuffed in a slice of garlic the rubbed in some Cajun seasoning. It would make a good snack. I did it for the one hour smoke and another hour. I had half gone by the time the ribs were done!

I did an onion stuffed with beef bouillon granules, butter and a clove of garlic. To prepare the onion use a med. to large sweet onion, cut just enough root off to set flat, cut the top off. Leave some of the outer skin, cut a cone shape from the center, slice outward down through all but the outer layer several cuts around the onion, add ½ teaspoon beef bouillon granules, press a pat of butter in, press a smashed garlic clove in the butter, then sprinkle some more beef granules on top. I put it on along with three sweet potatoes wrapped in foil the last two hours.

My supper was great, and I really didn’t mind I didn’t have anyone to share it with! Did I get more smoke taste with the tube smoker, I think so. Was the wrapped better than the unwrapped, I think just a little more moist and tender; but not absolute sure. They were both good and bottom line is I don’t think I would make a good BBQ Competition Judge! I had some good bread and butter too, the sweet potatoes were good with the ribs and the onion was the best I have done, a good combo of flavors.

Ribs ready to smoke