I guess this is a half a rack of spares it is 2.27 pound just wondering how long should this take to smoke at 225? Or when should i attempt to check it the first time?
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Doesn't give much info to work with.A wild guess could be as little as 90 mins cooking direct, next to the heat on a grill,or 8-10 hrs indirect from a prefrozen piece off an 800 lb sausage sow.
Maybe read Smokin's Ribs 101 and that will get you a little closer?
We'll try to help then.
Maybe read Smokin's Ribs 101 and that will get you a little closer?
We'll try to help then.
I just did several racks of pork loin ribs (about 2.25 lbs apiece) last Sunday. Cooked at 225 with 3 oz of apple wood - they were done between 4 and 4.5 hours.
there not frozen that i know of got them from the butcher.
quote:Originally posted by pseshooter300:
I guess this is a half a rack of spares it is 2.27 pound just wondering how long should this take to smoke at 225? Or when should i attempt to check it the first time?
Your smoker doesn't know, or care if you're cooking if you're cooking full or half racks, spares or babybacks. This is where your experience and notes come into play.
If the half rack of spares weigh 2.27 lbs, the full rack was 4 lbs up. The bones on the front half will be thicker/meatier vs. the back half. Which one are you cooking? The thicker ribs will take longer. How much longer?....hard to say...there's no algebraic formula that out performs your 5 senses.
Just a rule of thumb...at 225, get out the trusty toothpick at 4 hrs and check the tenderness. I very much doubt they'll be done but you'll now have a baseline. If that toothpick went in with any resistance, try again in an hour. When you think they're ready, pull a piece of meat off the thicker rib end. Chew it. If it's tender you're good to go; tough meat = more time.
VERY well said MaxQue!
How did I learn to cook ribs? Well I read Smokin's 101s, read all the posts that our CS family was so gracious in leaving and then practiced, took good notes and practiced some more.
I have found that as my smoker and I became more seasoned the good notes helped. I know you don't have many notes, but neither did I. By using the guidelines that MaxQue pointed out I gained both knowledge and experience. I would LOVE to give you my knowledge, but without your experience it wouldn't make much difference.
Use Smokin's 101s, it has worked for soooo many of us. You might make sure to use his toothpick test for ribs, because after a little experience you'll never go back to anything else.
How did I learn to cook ribs? Well I read Smokin's 101s, read all the posts that our CS family was so gracious in leaving and then practiced, took good notes and practiced some more.
I have found that as my smoker and I became more seasoned the good notes helped. I know you don't have many notes, but neither did I. By using the guidelines that MaxQue pointed out I gained both knowledge and experience. I would LOVE to give you my knowledge, but without your experience it wouldn't make much difference.
Use Smokin's 101s, it has worked for soooo many of us. You might make sure to use his toothpick test for ribs, because after a little experience you'll never go back to anything else.
My guess is, most of us started cooking BBQ as if we were baking a cake or a souffle. Psesshooter seems to fit that category...and hey...there's nothing wrong with trying to get it right from the gitgo.
Once around the block a few times you begin to get the hang of cook time, proper doneness and taste. Now it's more like making mashed potatoes...you just know when they're right
Once around the block a few times you begin to get the hang of cook time, proper doneness and taste. Now it's more like making mashed potatoes...you just know when they're right