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Another rib question

FM Former Member
The last rack of ribs i cooked was around 3.5 pounds that i got from the meat department that was labeled from the butcher as baby backs but i was told from here they was loins. My question is i bought a rack today from the butcher that weigh 2.70 pounds im still really new and trying not to mess them up. The last rack was 3.5 and i got advice from here to cook them for 6 hours so i ended up cooking them for 6 hours foiling them with barbacue sauce and putting back in the smoker for an hour then took them out and kept them in a cooler for a hour till was ready to eat. They turned out awesome. So my question is with these that i have being about a pound less am i looking at about 4 hours cooking and 1 hour foiled? Any info would be greatly appreciated sine i dont have very many notes so far. Thanks
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B bubbasz1Member
That would be a start, don't worry about opening the door when you have to, say to check you meat. Four hours seems about right to check if your going to foil for an hour. But if they aren't done, don't fret, just check on them on a set time (45 minutes) not that that is gospel but every ten minutes will get you no where. Don't be bashful and take notes and before you know it you well be giving advise instead of asking. It's hard as hell to screw something up in a cookshack to the point where you won't eat it so let your gut dictate what to do and your notes will tell you on future cooks if your gut was right or not.
FM Former Member
the past couple cooks i been keeping really good notes i think it is really going to make a diference. I just dont know what time to check the ribs since i have never cooked a rack of this size only been keeping notes for a couple times. Would three hours be to early or to soon to check with the tooth pick test for a rack weight of 2.70?
cal 2cal 2Member
When I do the toothpick test for the 1st time, I pay real close attention to the small ends, this will be the 1st place to come done. Depending on the feel I'll go 45min to 1 hr more. I usually glaze mine for 15-20 minutes, so they won't cook much during this time.

Yep, I've come to warm up what ever I put on my ribs.Don't know if it makes any difference unless it is cold thick sauce.
FM Former Member
well ended up foiling them at 5 hour mark and took them off since the other food was ready at 5 hour 50 minutes. They had a great taste but was not tender enough at all. The only thing i can figure is i should have not checked them at 4 hour mark should have waited till 5 or 5 1/2 hour mark to do the first tooth pic test my guess is they should have cooked 6 1/2 or 7 hours i would have never thought a rack of this size would have took 6-7 hours but the rack i did last week was 3.5 and it took a little over 7 hours and was very tender and tasted really good. So i put in my notes that i should have checked around 5 hour mark. But the bake beans i did in there was awesome.
FM Former Member
i didnt open the door to do anything till the 4 hour mark beans looked awesome then so i stirred them did the tooth pick test on the ribs and could tell they was not ready so sprayed them and ended up checking again in 30 minutes. Should these ribs have taked 6-7 hours at 225? I cant figure this. IM gonna try another rack next week and if the weight is around the same i think im not gonna open the door till 5 or 5 1/2 hours. Just a question does it matter if you cut the rack in half i did i wouldnt think that would hurt anything. And i had meat side up should they been meat side down? The meat tasted awesome just was not tender. Anyone got any opinions on this?
Last edited by Former Member
cal 2cal 2Member
I'm sure some of the experienced rib cooks will have some good advice for you.

My thought goes back to what I know. You have a used CS model 50, have you ever let it run for a while(2 hrs) on 225* with your probe through a wad of foil laying on the shelf. This is to check what the temp might actually be at the sight of the cooking? Don't worry about the ups and downs, you want the average temp.

You do have the right attitude of keep cooking and taking notes till you have it figured out. We all will help get you there.

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