Smokin' 18.3 lbs of baby backs today. Using 3oz of Apple and 1 oz of wood. Do I need more or less? Thinking of cooking them for 4 to 4.5hrs at 200*. Let me know if you think this sounds right. Thx JIM in Sunny SoCal.
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Sorry about that: Using 3oz of Apple and 1 oz of Pecan or Cherry.
How many racks is that? Are the racks about the same size? Based on my cooks, I'd say you need a higher temp or a longer cook. Use the toothpick test to check for doneness.
7 Full racks with 3oz Apple / 1 oz Cherry. Think I'll cook them at 225* Thanks Andy for the post!
I'd check them at about the 4hr mark. But I'd guess they'll be done closer to 4.5hrs or so. As an FYI, I do my baby backs/loin backs at 235 and they are usually done right at around 4:15.
Toothpick test in case you don't know what it is. Take a toothpick and run it through the meat between the bones vertically. When it slides through with very little resistance, they are done.
Toothpick test in case you don't know what it is. Take a toothpick and run it through the meat between the bones vertically. When it slides through with very little resistance, they are done.
235* it is! Thanks Andy, they're going into the SHACK in 20min.
There really is no magical temp to cook them at. 235 is just what I've settled on. Others like to cook them at 225, 250 or 275. Just take notes change the temp and time around and you'll soon discover what temp works best for you.
Just check them for doneness earlier rather than later, but not too often, if you're looking you're not cooking. You can always keep cooking, but if they're overdone, they're overdone.
Just check them for doneness earlier rather than later, but not too often, if you're looking you're not cooking. You can always keep cooking, but if they're overdone, they're overdone.
Here we go with 18.3 pds of Ribs! Photo attached.
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I like to season mine and lay them out individually until the rub looks like a paste on the ribs, takes about 20-30 minutes. Then into the smoker at 250* for 3 hrs, I will check them at that point, do any rotating of the shelves if needed and then check them at the 4hr mark for doneness.
The bottom front will cook a little quicker, so that's a nice place for any bigger rack of ribs.
The bottom front will cook a little quicker, so that's a nice place for any bigger rack of ribs.
Thanks for the advise. I'll rotate some of the bottom racks at 4pm.
Let us know how they turn out.
Jim,
What model smoker are you using (did I mess that)?
That's a big cook right there. Exciting!Besure to take photos and let everyone know how you make out!
What model smoker are you using (did I mess that)?
That's a big cook right there. Exciting!Besure to take photos and let everyone know how you make out!
We had a great Mothers Day cook with 10 people. Ribs turned out great, perhaps should have pulled them 15min earlier but still GOOOOOD. In @ 11:35a and out at 4:08p. Avg. internal temp was 205* on a SM055 smoker. Attached some action photos. Hope everyone had a great Mothers Day!
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Here's another photo of the final ribs
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quote:Originally posted by JimOP:
We had a great Mothers Day cook with 10 people. Ribs turned out great, perhaps should have pulled them 15min earlier but still GOOOOOD. In @ 11:35a and out at 4:08p. Avg. internal temp was 205* on a SM055 smoker. Attached some action photos. Hope everyone had a great Mothers Day!
Doncha just love the big smiles of your guests when see the ribs you've made? Their eyes get wide and their teeth glisten as they contemplate consuming the smokeey goodness!
Thanks for the photos and congrats on a big smoke!