I have not been cooking ribs by weight, always dry and black, I just got a small st Louis cut of about 1.25 pounds, I need an idea of time and amount of wood
thanks
gene
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Wow...small rack. I'd start checking (toothpick tender) after 2 hrs. Hard to be more specific as you don't mention a smoke temp.
As for wood, a 2 oz chunk should be adequate. What kind of smoker are you using?
As for wood, a 2 oz chunk should be adequate. What kind of smoker are you using?
cookshack 009, 325 deg. im going to test with small ones, cheaper that way. ribs are the only thing I haven't got right, I never considered weight and over cooked.
thanks
gene
thanks
gene
The 009 has a max temp of 250, which is ideal for any cut of ribs.
I might suggest trying loinbacks in the 2 lb range, or St Louies in the 2.5 lb range. You'll have a better meat to bone ratio, less susceptible to drying out (though the 009 is a very moist smoker).
Mnay of us use Smokinokies "toothpick tender" test for determining doneness. Insert the pick between the bones. It should feel like a finished baked potato. If you get resistance, keep smoking.
"Dry and black" = overdone. A 2 lb rack of loinbacks at 250 will run about 3 - 3.5 hrs. A 2.5 rack of St. Louis will take 3.5 - 4 hrs.
Keep practicing and take notes...you'll get there.
I might suggest trying loinbacks in the 2 lb range, or St Louies in the 2.5 lb range. You'll have a better meat to bone ratio, less susceptible to drying out (though the 009 is a very moist smoker).
Mnay of us use Smokinokies "toothpick tender" test for determining doneness. Insert the pick between the bones. It should feel like a finished baked potato. If you get resistance, keep smoking.
"Dry and black" = overdone. A 2 lb rack of loinbacks at 250 will run about 3 - 3.5 hrs. A 2.5 rack of St. Louis will take 3.5 - 4 hrs.
Keep practicing and take notes...you'll get there.
mis print 225
sorry
gene
sorry
gene
Do they have any vertical curve to the bones? Sounds really REALLY small for Spare Ribs.
Unfortunately those are so small, it's going to be hard for them not to be dried out.
If you want to practice, just get one rack, not a three pack.
Can't really give you an XX lb for XX min on ribs, there are just too many variables. We can get you close but the KEY to getting consistent ribs is knowing the weight of you ribs. I've seen 1,000's of recipes and until I started preaching the weight issue, no one paid attention.
You keeping good notes, knowing the weight and asking lots of questions, we'll help you get there.
For BB, I don't smoke less than 2.5 lbs (I prefer loin backs over 3 lbs.)
Trimmed spares I prefer 3 lbs and up.
Unfortunately those are so small, it's going to be hard for them not to be dried out.
If you want to practice, just get one rack, not a three pack.
Can't really give you an XX lb for XX min on ribs, there are just too many variables. We can get you close but the KEY to getting consistent ribs is knowing the weight of you ribs. I've seen 1,000's of recipes and until I started preaching the weight issue, no one paid attention.
You keeping good notes, knowing the weight and asking lots of questions, we'll help you get there.
For BB, I don't smoke less than 2.5 lbs (I prefer loin backs over 3 lbs.)
Trimmed spares I prefer 3 lbs and up.
I got them at whole foods,i think they cut a whole in half, a real nice cut. going to keep weight in mind from now on,before just cooked everything about 5 hours.
gene
gene
I think im the right track, its been 3 hrs at 325, checked with tooth pick still a little restense,it was the 2nd test,nice and med brown and jucsy when stuck wirh tooth pick, give it one more hr.
gene
gene
PROBLEM SOLVED!! weight,weight
thanks every one
gene
SEMPER-FI
thanks every one
gene
SEMPER-FI
I'm with Smokin. I like 3 lb loin backs...nice and tenderloin meaty.
If you're getting half racks, then the smoke time won't be cut in half since the thickness of the ribs are the same as a full rack. I'd based on a full rack and watch it closely.
My 3 lb loinbacks take roughly 4 hrs at 250*. Half racks won't be much quicker.
If you're getting half racks, then the smoke time won't be cut in half since the thickness of the ribs are the same as a full rack. I'd based on a full rack and watch it closely.
My 3 lb loinbacks take roughly 4 hrs at 250*. Half racks won't be much quicker.
quote:Originally posted by gene avallon:
PROBLEM SOLVED!! weight,weight
thanks every one
gene
SEMPER-FI
I love it when a plan comes together
Like the good cooks above suggested,we need to match the product with the process.
Without seeing bulk/thickness,weight won't always be too helpful. I've seen Winn Dixie take eight lb slabs of spares and cut in half,end to end to make them a four lb, 12-13 rib slab.Next to them,they cut one of these 4 lb slabs in half to make a six rib,two lb slab.
Works well in the crockpot with sauerkraut.
Whole foods is more likely to be in the "grilling" ,rather than smoking business.
Thus ,like in memphis,20 oz "babybacks" will be flipped every 15 mins on the grill,until done.
Just a thought.
Without seeing bulk/thickness,weight won't always be too helpful. I've seen Winn Dixie take eight lb slabs of spares and cut in half,end to end to make them a four lb, 12-13 rib slab.Next to them,they cut one of these 4 lb slabs in half to make a six rib,two lb slab.
Works well in the crockpot with sauerkraut.
Whole foods is more likely to be in the "grilling" ,rather than smoking business.
Thus ,like in memphis,20 oz "babybacks" will be flipped every 15 mins on the grill,until done.
Just a thought.
225 degrees for 2 hours, then 275 for 1 1/2 to 2 hours. I let the unit heat up to the 225 before I put the ribs in.
Use babies mostly
Use babies mostly