How long does it take,aprox to cook 40# of ribs?

Mornin'.

I haven't cooked on that model,but I'll help where I can.

The outside cooking refers to wet,as you said.

If you are cooking down around 225�, you are looking at 3 to 4 hours for small loinbacks.

If you are cooking 3.5 and down trimmed spares you can add a couple hours to that.

If they are the "bronto" spares, that some have on sale,[4.5 -5 lb slabs] they could take a couple more hours.

Hope this helps a little,till one of the commercial guys logs on.

Thanks for the info,I'll probably cook around 250 for 40# OF RIBS.I'm using the cryo vac ribs that are about 13# per pack (two racks each) and I'll trim them of course,and use a dry rub.You don't think it will take any longer that 8-10 hrs to cook 40# of ribs ?? Boy I hope not,I'm not an early bird at all..thanks...

I use a model 55 and with baby backs it only takes 3 to 4 hours no matter how many ribs I'm cooking. I don't know much about the 105 but I keep my 55 outside all the time and I have had it rain while I was smoking and it didn't hurt anything.PS I do keep it covered.

quote:

Originally posted by Chet:
[qb]I'll probably cook around 250 for 40# OF RIBS.I'm using the cryo vac ribs that are about 13# per pack (two racks each)[/qb]

This works about to 6.5 pounds per rack. Don't think so. Sure they're not three to a pack? If they are 6.5 avoid them...If I buy spares, I never buy over 3.5 unless I have to. The bigger they are, the less likely they are to smoke up.

I would definitely weigh your slabs. If you know the weights, you'll know which ones will be done first and which ones won't.

And I haven't figured out a general rule of them, but for each .5 pound difference on a rack, you can add about 45 min.

My suggestion, start them sooner than you need to and then double wrap them in foil and put them in an ice chest to hold until they're ready.

The key to remember is that with a CS, it accounts for the added meat and the thermocouple works to maintain whatever temp you set. The only issue will be a lot of grease dripping off that many and the added moisture.

Smokin'

Yes the one package I have is 12.05 #'s I don't know if there are three in this pack or not,there still frozen.Could I cut the racks in half ??Would they cook faster or not?? The other packs I have are smaller,around 8#'s I think.And should I put the heavier ones on the bottom ??
Thanks for the info.....Chet

Mornin',Chet.

Like Smokin' says,it sounds like you have 12 lb. 3 pks and 8 lb. 2 pks.

I'd think you will be leaving some to cook longer,as the smaller diameter boned slabs finish quicker.

Cutting them up shouldn't decrease your cook time much,IMO.

As said above,pull those that are done and heavy foil them.Wrap in a towel or even newspaper and keep in a dry cooler till ready to finish.

I guess if you have a dryness from nearness to your heat elements,you could rotate the slabs to keep them more even.

You could spray them down with a little apple juice as you rotate and flip them.

Hope this helps some.

Thanks, I figures I should rotate the racks,and I'll try the apple juice and let you know how they came out...gotta go prep them suckers...Chet

Can you hang the ribs in the 105?

Yes Rick, I can hang the ribs,but I don't have any hangers. there were 8 racks total and I swapped the bottom two racks with the top two racks a little more than half way through the cook. The CS did something strange though at the beginning it was puffing smoke and then did like a backfire with a puff of smoke. The ribs came out great,even though I cooked them a bit longer than I should have,but not much.... Thanks for all your input....That blasted cooker works great and it didn't take much longer to cook 40# than it did 15 #'S. the internal temp was about 30 deg's off though until towards the end..??? Chet.

Mornin,Chet.

The smoke backfire is not uncommon.

When you said the internal temp. was 30� off,was that the oven.That could be opening the door.

If you were trying to do internal on ribs,smaller thickness of meat tends to come to temp. quickly-when it decides to .

There are a few folks that are comfortable taking internals on ribs,but doesn't seem to work for my use.

Yea Tom that was the oven temp. When i pushed on the "see oven temp" button it was off quite a bit from the temp I set it at.It also took a long time to get to any kind of temp,but I'm thinking it was because of so much meat.. 40#'s is quite a bit,but there was room for more.The manual states for ribs 40#'s is the max.Its good to know that the "backfire" is a "normal"thing !! Thanks Chet.

Howdy,Chet.

In case you are interested,CS rib hooks are highly thought of in the commercial side and cooks with other cookers freely recommend them as being the best.

Okay Tom,but can you hang as many ribs as you can put on the racks.And why are they better to use ? I assume it would be they would get more even heat and smoke,correct ?
But wouldn't they also have a tendency to dry out more,by not basting themselves ?
Chet

Howdy,Chet.

I've never been a fan of hanging ribs,but I know several cooks with vertical chambers that swear by them.

The CS hooks seem to work well for those folks.

well I guess I'll try hanging them verses doing the rack thingy and see where I get the best results/flavor....
And they thought it would be easy ??

When I hang the ribs they cook with out having to turning them over to cook them evenly and I think basting is alot easier. I put my bast in a spray bottle and slide them out and spray them its quicker so the door is open for less time.

Sounds good , I'll give it a try !!
What kind of naste do you use ??
I just used apple juice, but would like to try a vingar base next time.

I have used Smokin's bast it depends on what
I am looking for.If I want it spicy I jaz it up.I have cook them with out basting and the just as good.

Yea it didn't seem to affect the flavor when I basted them with apple juice,maybe all it did was keep them from drying out,but I haven't ever had a problem with that yet.
but I'll try the carolina kinda thing and hang them and see what happens.
Thanks for all the input...Chet