Anyone make this real easy for my first go? New CS 025 Elite model. Stoked!! Bought a pack of the Costco Pork Ribs. 225 for how long? I'm seeing a big range of cook time? 3 hours?
Original Post
Replies sorted oldest to newest
250 or higher on ribs IMO.....
Are the pork ribs baby back, St. Louis style, or full spares. Baby backs will vary but for general planning figure on 4 hrs at 225* (start checking them at 3.5 hrs). When the meat has pulled back from the bones a bit, run a toothpick through the meat between the bones in several places. If it slides easily with little resistance they're done. Feel resistance, let them run some more. St. Louis will take longer. Full spares even more time (7 hrs or more?).
Go to Ribs 101 and the ribs forum and read. A ton of good information. Go to find (upper left of your post) and enter "ribs". I just checked. There are 90 pages of posts.
Go to Ribs 101 and the ribs forum and read. A ton of good information. Go to find (upper left of your post) and enter "ribs". I just checked. There are 90 pages of posts.
Spence,
Welcome.
You gotta do some reading; good news is we have this whole section on just ribs. Keep in mind, we get a lot of "just tell me the simple steps" but there's a little bit more to it than just that, especially if you want to learn to to it right.
There are tons of posts in here that give a lot of great responses. Lots of them, many of them first time users with questions you haven't even thought about yet... but you will eventually.
Oh, and Pags, there's only 13 pages of rib posts... don't scare the guy. LOL
Oh, and read Ribs 101.
Welcome.
You gotta do some reading; good news is we have this whole section on just ribs. Keep in mind, we get a lot of "just tell me the simple steps" but there's a little bit more to it than just that, especially if you want to learn to to it right.
There are tons of posts in here that give a lot of great responses. Lots of them, many of them first time users with questions you haven't even thought about yet... but you will eventually.
Oh, and Pags, there's only 13 pages of rib posts... don't scare the guy. LOL
Oh, and read Ribs 101.
I put "ribs" in the general "find" not "pork ribs", and 90 pages showed up. I actually reviewed a number of them cause I couldn't believe it.
Spence,
Don't let it intemmidate you. KISS,for the 1st couple of times use 101's as a guide,keep good notes,and I don't have a small scale yet, but make sure you have some idea of weight so you can reproduce same results.
Don't let it intemmidate you. KISS,for the 1st couple of times use 101's as a guide,keep good notes,and I don't have a small scale yet, but make sure you have some idea of weight so you can reproduce same results.
quote:Originally posted by Pags:
I put "ribs" in the general "find" not "pork ribs", and 90 pages showed up. I actually reviewed a number of them cause I couldn't believe it.
That's why I've tried to move all the "rib" stuff into one section, to make it a little more specific and easier to find.
Awesome!! I suppose I will start reading. You get so damn excited when this unit shows up on your porch you just want to get right to cooking.
I hope you ment Smoking!!!!!!!!!!!!!!!!!!!!!!!
Sorry- I have to ask. So I've read everything and ready to go. Given the crowed that will be present for the Seahawk / Cowboy game on Sunday- I need these to at least be edible.
Couple questions:
1) I haev 3 racks of pork BB ribs. Together that way 9 pounds. On 225 degrees- how long are you anticipating this taking? SHould I go hotter?
2) How much woods should I use. The wood chunks that came with the smoker are different in weight. I can weigh them. Is 6 Oz.'s a good target? I like the ribs to be smokey. Not too much but smokey.
3) Should I mess with the whole "apple juice wet down"?
I really appreciate the help!
Spence
Couple questions:
1) I haev 3 racks of pork BB ribs. Together that way 9 pounds. On 225 degrees- how long are you anticipating this taking? SHould I go hotter?
2) How much woods should I use. The wood chunks that came with the smoker are different in weight. I can weigh them. Is 6 Oz.'s a good target? I like the ribs to be smokey. Not too much but smokey.
3) Should I mess with the whole "apple juice wet down"?
I really appreciate the help!
Spence
Check out smokins ribs 101. 6 oz might not be the best place to start. Start with less smoke, to much will ruin ribs. It will take a few tries to figure out what you like and how much you really need. It will be trial and error at first and a couple of cold drinks does help.
It's always best to try something out 1st before cooking for crowd,but sometimes this can't be done.I would use 2-3 oz, maybe 2 smaller chunks. You can never go off of time, only use it as a way of getting you to the TOOTH PICK test. Hope this helps a little.
I'm with Cal. We ALWAYS recommend never experimenting on something new for a party or special event. Too many things to learn.
HIGHLY recommend getting one rack and experimenting on one rack on Sat. You really need to experiment with the rib, the rub and sauce, etc.
3lb spares will be done in 4 to 5 hours (depends on thickness) 3lb average if they are full spares is small. Are they St. Louis cut? (look more like the rectange with straight sides) they are lots of places to see photos.
For wood go with less for your first cook. Only 1 or 2 oz.
I don't know what an "apple juice wet down" is, but if you mean spraying them, I wouldn't, just one more area to learn. Save that for another day.
HIGHLY recommend getting one rack and experimenting on one rack on Sat. You really need to experiment with the rib, the rub and sauce, etc.
3lb spares will be done in 4 to 5 hours (depends on thickness) 3lb average if they are full spares is small. Are they St. Louis cut? (look more like the rectange with straight sides) they are lots of places to see photos.
For wood go with less for your first cook. Only 1 or 2 oz.
I don't know what an "apple juice wet down" is, but if you mean spraying them, I wouldn't, just one more area to learn. Save that for another day.
He stated BB ribs in his last post.
Plan on 225* and check them at 4 hours. They will most likely take 4-1/4 to 4-1/2 hrs.
The wood depends on how smokey you like them! I usually use 4-6 oz. but for the 1st time be on the cautious side.
Pull the membrane off the back, rub them about 1-2 hours before you put them in the smoker and let them go. Do not open the door.
No reason for spraying them, and serve sauce on the side if anyone wants it.
Remember to poke a hole in the foil on the bottom of the smoker or you will have a real mess!
Keep notes,read the forum, "Keep it Simple Stupid" and everything will be fine.
Good luck!!
Plan on 225* and check them at 4 hours. They will most likely take 4-1/4 to 4-1/2 hrs.
The wood depends on how smokey you like them! I usually use 4-6 oz. but for the 1st time be on the cautious side.
Pull the membrane off the back, rub them about 1-2 hours before you put them in the smoker and let them go. Do not open the door.
No reason for spraying them, and serve sauce on the side if anyone wants it.
Remember to poke a hole in the foil on the bottom of the smoker or you will have a real mess!
Keep notes,read the forum, "Keep it Simple Stupid" and everything will be fine.
Good luck!!
Oops missed the BB (makes more sense... duh) that what I get for trying to answer posts while I'm on a conference call.
I'd still do a practice run
I'd still do a practice run
Has anyone reminded him that we will need a full report???
You guys are all so helpful! Excited to on this forum. I will absolutly provide a full report. We all need to connect one day and have a smoke out! My crib is in Seattle so you're all welcome. First come, first beds.
I am a master at smoking salmon! Thats been my go-to forever and I'm now branching in to the meat department through the use of a more hardy smoker like the CS. So thanks for all the tips!!
What kind of beer do we all drink while we're smoking? Is there a CS Forum Club stand-by that I need to have in hand?
I am a master at smoking salmon! Thats been my go-to forever and I'm now branching in to the meat department through the use of a more hardy smoker like the CS. So thanks for all the tips!!
What kind of beer do we all drink while we're smoking? Is there a CS Forum Club stand-by that I need to have in hand?
You mean all 10,000 members? That is too cool!!!
So I promised a full report back on my first smoke on my new CS 025. The nerves were at full throttle as I hadn’t used this unit yet but had 10 hungry men anxiously waiting. So………….. rubbed 4 big racks of BB’s about 2 hours before I smoked the. I went with 230 degrees and didn’t even think about them for 3.5 hours. I used just shy of 4oz of Hickory wood.
3.5 long, anticipated hours later I opened the door and these puppies looked amazing. Toothpick test passed nicely and they were perfect!!! Everyone destroyed them and was sure I had been doing this for years.
My only wish was that they were a little more “Smokey” so next time I might add 1 additional ounce of wood.
Can’t wait to do it again. Thanks for all of your help and coaching!
3.5 long, anticipated hours later I opened the door and these puppies looked amazing. Toothpick test passed nicely and they were perfect!!! Everyone destroyed them and was sure I had been doing this for years.
My only wish was that they were a little more “Smokey” so next time I might add 1 additional ounce of wood.
Can’t wait to do it again. Thanks for all of your help and coaching!
Great to hear! It is a good idea to do PBs a couple times. This will season your smoker better and over time it will pick up more smoke flavor with the same amount you uesd. Until then just add a little more, that is a personal thing.