BB rib cook time

rt,

Go with what works for you and your ribs. If they were just where you wanted them after 4 hours then continue to go with that.

You may find on the next batch it will take a little longer because each piece of meat is different. It may weigh a little more or less, have a different amount of fat. Stuff like that.

The next time do the same thing. At 4 hours do the bone test to see if these ribs are at the same point the first batch was at. If so, pull them. If not, leave 'em in a little longer.

Regardless of what you see posted, your own experience will be the final judge of when they're ready.

The biggest difference is that people are not posting the weighs of the racks. A .5lb difference can easily be an hour or two more.

And of course, two racks, same weight may not come out together.

That's why BBQ is more art than science. This isn't baking a cake in an oven or "set it and forget it".

Like geiyser said, go with what's works for you. Keep good notes so that you can repeat.

I understand,I remember years back my Statistical training, and the Variables that are present in every product. Different processers probably have different quality ribs also. The one I cooked Sunday seemed to have a shorter bone & more meat than usual. Even so I think the next tine I will leave 1/2 rack in for another hour to see if it could possibly be any better. One of my favorite sayings is
" if you always do what you've always done-- You'll always get what you've always got>

rt64