Back ribs...not fall off the bone state after 4h ?

I'd guess my first question would be.. were they dry or good and moist. If they got too dry.. they would not fall off the bone, IMO. Could you easily twist the bone in the meat?

My spares take over four hours.. closer to six when set at 225ºF. I've never cooked baby backs.. those I would figure cook in 3.5 to 4 hours.. not spares or back ribs.

Also,it would likly make NO difference using 14G extension cord.

quote:

Also, if your extension cord was not over 50'.. it would likly make NO difference using 14G.

meaning if under 50', I could only use a regular "orange" 16g cord ??

I tought I red somewhere on the forum, that, if using an ext-cord, it had to be the same gauge as the smoker power cord (14g) to keep the heating element stable and other issues ???

I would suggest a 12ga cord they are a bit expensive but you won't have as much resistance problem as with a light gage cord. The shorter the cord the better.

All of my extension cords are 12ga

If you had your smoker set at 210* and the temperature swings are between 200* and 220* your cord is not a problem. You can use any gage or length cord you want provided it doesn't effect the ability of your cooker to maintain temperature. That said, I use a 12 gage, that takes all the guesswork out of it.

If you've got your cooker set for 210*, chances are your ribs were under done and that's why they were not fall off the bone. I cook at 225 and have never had any type ribs cook in under 4 hours.

I agree with TaktEZ! The ribs were not done, at least to your liking. The test I always use is the "toothpick" test. If you like "falling off the bone ribs," a toothpick will pass thru the meat between the bones effortlessly. Might want to crank the heat up to 225˚ or more too.

Some like their ribs with a little fight left in them.

On the extension cord, I would go 12 gague and as short as possible. No matter how close your are to the outlet the juice still has to pass thru the full length of the cord.

I set my cooker at 250 for all types of ribs, because the cook time is going to be relatively short. One of the important temperatures in tough meats is 160 internal, where the collagen begins to melt. You will spend more time above this temp without overcooking the ribs if you bump up your cook temp. The alternative is to cook at 210 for seven to eight hours, losing too much fat and moisture. At 250 it should take three to four hours for loin, back, baby-back. Usually four to five for a full slab of spares.

I've been cooking at 225 (3 tries) and each time I've come in around 6 hours - big racks of baby backs. They aren't quite to the fall-off-the-bone stage, either. I'm doing as twofer suggests this weekend - going to 250 to give myself a longer time at an elevated heat.

Huh?

I'm with Tom -- Way confused!

Could you be more specific?

well well well...

did some more back ribs...

after 5½h...they surpassed Baton Rouge's rib my girlfriend said...fall off the bone...

I also went easy on the wood....1oz hickory, 1oz wild apple...perfect....

I think I was also oversmoking since I started cooking with the 008...

no bitter taste...smokin' good!!!

I'm on the right track now!...still learning!!

Thanks to you all!!!

Also, could Tom and Wheelz be more specific on their last comments ?

We have an Amerique. have smoked many racks of Costco baby backs-all have been "fall-Off" perfect. (at least for our tast).

We use 2oz. hickory & 1-2oz.apple. Temp 240-250
3 hrs. smoke then wrapped in 2 layers of HD foil and sprayed with apple juice-bone side up. back into smoker or place in preheated 250 oven for 1 to 1 1/2 hrs. Then wrap in towel & put in a warm cooler (a tea kettle of hot water helps)
discard water & put on lid till ready to eat. they will keep warm for 5 or 6 hrs. hope this helps.

As usual,I get confused easily.

Exactly,what is a "babyback",so I'll understand the thread?

TOM: These were "baby back" Pork ribs, but the same method applies to St. Louis cut or just any super market spare ribs.

By "babyback",are we discussing Danish baby pig ribs,or are we talking about loinback ribs,cut off the loin,above the spares,on a standard market 225 lb-250lb hog.

There is a huge difference.

Here is an ad.

Notice the i lb racks.

Danish Ribs
Due to the quality of this baby back rib it's imported from Denmark. They are very tender, juicy and meaty!

The baby back ribs are imported from Denmark. They are very tender, meaty and juicy. Definitely a must for family dinners and gatherings.








To order, please select a quantity and an item Click "Add to Cart".

Qty: 4 - 1lb Rack 8 - 1lb Rack

Add to Cart

4 - 1lb Rack $54.50
8 - 1lb Rack $99.50

Tom:
I use the same formula for smoking ANY type of Pork ribs- Danish (which are smaller) or USA Iowa ribs. Why don't you give it a try!

WRK

quote:

Originally posted by Tom:
As usual,I get confused easily.

Exactly,what is a "babyback",so I'll understand the thread?

since I started the topic, I like to recall that I don't think I made any reference to any "babies" ??

I use the regular back ribs that you can easely find in grocery stores (well here in Québec anyway)

Frank,thanks.

I assumed as much.

I was trying to get all the folks on the same page,as it is much easier to give/accept advice when we all are talking about the same thing.

Also, to clear up that there is no such thing as a "babyback" that we can commonly buy in our retail/wholesale outlets in the national markets.

Sounds like you are on the right track.

A little more experience and you'll find your comfort level.

Many of us ,that have done much cooking on traditional Cookshacks,recognize that they are extremely moist cookers and we tend to open the door some when doing big loads of ribs.

This is why we encourage folks to do as you are doing-learn your cooker and worry about tricks later.

WRK,I've done ribs as you suggest.

The technique was developed by Bill & Barb Milroy/Texas Rib Rangers about 25 years.

It is referred to as the 3-2-1 method.

Many comp cooks use some variation of their method for different specific needs.

Foil is especially used in in large offset cookers that flow a lot of air and cook very dry.

Pure stick burners ,that can oversmoke,find it useful.

Whatever works for us is great,but I'm trying to suggest that they may not always be necessary.

I just purchased a Cook Shack smoker. I have set the temp at 190 for 4 hours and the meat is not peeling off the ribs.... What temperature and length of time do you recommend for two slabs of Pork baby back ribs?

on my last two trials for loin backs, i ran at 225 and 250F respectively. started testing w/ a toothpick ~ 3.75 hours and pulled when the resistance was like poking thru butter.

far preferred the bark and finish of the 250 F cook!!

(no foil involved)

There are so many variables. Quoting someone on the forum. “Keep good notes", "You are not baking a cake” and ”It’s done when it’s done”.

My last ribs, 3 racks of baby backs took 5 hours 2 hours foiled at 225° for the entire cook.

4-4.5 hrs for baby backs with the smoker at 235-250* would not be unusual. At 190*, I suspect the ribs weren't cooked completely. Pork Ribs 101 should answer some questions for you.

First question would be "why are you using such a low heat?" I would suggest 225* minimum. I smoke mine at 250* and baby backs & loin backs rarely go past the 4 hr mark. 3.5 is not uncommon.

Also, it will depend on your definition of "fall off the bone." I like mine with just a little tug left to it. A local restaurant advertises fall off the bone and you cannot cut thru them with a super-sharp knife, as they turn to mush. Taste is great texture is terrible but they sure got the "falling off the bone" part done right.

Repeating, falling off the bone usually means over-done ribs.

Practice & take good notes. It's gonna take a rack or two to get the hang of it.

I encourage you to try the 250* for 3.5 hrs & try the toothpick test. You don't want it to pass thru like butter, just a tad of resistance.

Have fun & good luck!

Welcome back Wheelz.

I'll up the ante a notch by saying that my ribs (babys or S.L.S.) cook at 275.

I would agree with you, Max, but my unit wont reach 275*.

Pags -- Gracias for the "welcome!"

Oh oh. Time for a second smoker.

quote:

Originally posted by Leonidas01:
I just purchased a Cook Shack smoker. I have set the temp at 190 for 4 hours and the meat is not peeling off the ribs.... What temperature and length of time do you recommend for two slabs of Pork baby back ribs?

Probably should have started a new thread.

NEVER cook on time. It's just not a recipe for success.

You need to know 1) weight of the ribs and 2) temp of the smoker.

The variance in the weight of the ribs WILL impact time.

I think this is a great example of why everyone should take good notes on each smoke including temperature at different times, weight of meat, rubs, taste of final product and other variables.

When I first got my 025 I started doing this. Your smoking will improve a lot if you do this.

Good luck and have fun.

Terry