Feeding a Crew

Cook time depends more on the weight of each rack rather than how many you are cooking. How are you checking for doneness?

What type of smoker are you using?

What is the average weight of the baby backs?

What temp are you using?

Smoking 1, 2, 3 or more racks shouldn't extend the duration of your cook/smoke time by much but we need answers to the top 3 questions to better answer the question.

Welcome to the CS forum.

I'm using the CS Smokette smoker.

Baby backs are about 2.25 to 2.3 lbs each. Always throw in 3 racks.

Cooking at 225 temp.

I've been using the toothpick method recommended in other posts to check for doneness. It works, but seems as though I need to get to a longer cook time (over 5 hours) before done. I have no issues with cooking longer as the family prefers fall off the bone, but am wary of over doing it. Thus, didn't know if there was a general rule of thumb of cook time relative to volume of bb ribs.

Thanks.

I've been doing my BB's at 235 and they were taking around 4:15 to get done. If you like fall off the bone and cook at only 225, I can see it easily taking 5hrs or more. The last batch I did was at 275 and they were done in just over 3hrs.

At that temp, my baby backs take roughly 4+ hrs given similar weights of each rack. Toothpick should tell you when they are ready. Over 5 hrs will over cook them to even more than fall off the bone, IMHO.

Even though my wife likes my ribs, she still prefers fall off the bone. I continue to cook them to pull off the bone. She doesn't care what the fine cooks here or I have to say about overdone. Believe it was "BBQ Pitmasters" where Myron Meeks or Johnny Triggs says, "fall off the bone is overdone." Played it back for the Mrs. and explained these guys are competition cooks. She said, "I don't care what he says, I like fall off the bone."

We were watching another barbecue special on the Food Network or somewhere, and each of the segments focused on barbecuing, sauces, briguettes, Weber Grills. The cook says, "fall off the bone is overcooked ribs." I looked at my wife, and she say, "I don't care." (Sounded like Tommy Lee Jones' response to Harrison Ford in THE FUGITIVE just before Harrison took the dive off the dam).


So, I guess, it wouldn't hurt to cook longer to see how everyone likes them. Next time I'll probably leave a rack in a little longer than the others if it makes her happy.

Are you not tracking your own weights, temp and time?

Not one can tell you a perfect answer. The best one is to keep detailed notes of your cooks and within a few cooks you'll know.

Weigh each rack.

Pags - you know, and I know, and most of the forum knows how to cook ribs....the way our wives like to eat em.

DH whether you cook 1 rack or 3, as long as the weights are similar your cooking time will be the same. I'm of the opinion that ribs eat better when cooked over higher heat. I do mine at 275.I'm guessing a 2.25# racks of BB's will be fallin' off the bone at the 4 hr mark at 275.

I tend to agree with Smokin' on this rib cooking. Good detailed notes taken on your own smokes will be far better then tryin' to track what others do, just to many variables.

My smokette will actually cook a little faster at the lake, as compared with using it at my house. I can only guess that it is the electrical wiring?

The brand of ribs will make a difference in cook time, frozen or fresh will make a difference. When and how many times you open the door to check the ribs will make a difference....I SEE Smokin', good notes must be kept to become a rib cook!

I set my smokette at 250 and I don't open the door till the 4 hr mark. Remember that opening the door too often will increase your cook time. I believe your first check should come no sooner then the 3.5 hr mark. Just my experience with my cooker.

Keep an eye on them earlier, at 275* they may go 4 for fall off the bone but they could get done earlier, epecially your lighter racks (2.25 #s).

Sometimes, we just have to go with the flow, Max.

All- thanks for the guidance.

In response to Smokin, I have been taking detailed notes.....what was obvious was that cook time kept creeping up each time I smoked the ribs. Again, this is ok, but afraid of over-doing it. In talking with a few of my buddies, they were effectively calling BS on the longer cook times, so I wanted to throw out the question on the CS forum.

Will keep at it- with the detailed notes of course.

If times are creaping up AND they are the same weight, keep in mind the variable thickness of the ribs.

Times are a guideline, I never finish on temp, I always use a toothpick.

Good points on the weight of the ribs. Also, remember the positions of the ribs. Top and bottom rack will cook faster. Also, mine on Rib racks cook differently, not really sure how yet, as I usually have an over-20-rack load when using RRs.

Don't forget the temp going in. I've had ribs in at room temp, which cooked faster than one's I've cooked that were still partially frozen. Everything matters, to quote an Ole (‘Ole,’ not ‘Old’ Russ) Sooner, 'it's dun when it's dun!'