New User Question...Baby Back Ribs

1, 10 or 18 the process is the same.

Me? I'd set the temp for 275, add a 2 oz chunck of Hickory wood and place your single rack in the middle shelf position.

You really don't need to season with rub the night before...1-2 hrs is plenty of time.

Welcome to the forum.

Good advice from the fine cook above, but our mentor/moderator has taken time to help those cooks just starting out. Here is Ribs 101.

Smokin' also recommends taking good notes on your cook. With these notes you will have a log that will be your own cookbook.

Good luck and welcome to the CS family.

Thanks MaxQ. How long do I cook them for? The book says 2 hours, but I thought that was too short. Everything else I seem to be reading says 4-5 hours?

Great question. A 2.5# rack at 275 will probably take about 3.5 - 4 hrs, depending how you like 'em. SmokenOkie's tried and true doneness test involves poking a toothpick through the top of the rack (between the bones) The TP should slide thru with very little resistance.

quote:

Originally posted by MaxQ:


You really don't need to season with rub the night before...1-2 hrs is plenty of time.

Also, if your rub has salt in it, an overnight application can give your ribs a hammy taste. Like MaxQue says, "1-2 hrs is plenty of time."

quote:

Originally posted by ORR4OU:
... The Get Smokin recipe book only explains a recipe for 18 racks of ribs. What do I do for only one? ...

I know you just bought the book, but the normal advice of this forum is:

1) Ignore the times
2) Keep the recipes

The problem with that book and my personal opinions of all BBQ books is that those buying it expect it to be a recipe to follow to the T. When you're new to Q'in you hope that's the case. Good news is with a little effort, you can learn the basic and get there.

Good Q'in just doesn't work that way. You have to learn to adapt. For example, almost no rib recipes will tell you how much the racks weigh. That's a huge miss.

That's why we have the rib forum. There are tons of recipes, tips, tricks, etc in here that will help you be a rib king.

Little ribs like that will be done early at 275, say 3 hours or so, but it could be a little longer given the shape of the ribs. And you didn't say if you wanted them "fall off the bone" which is what most new users want. Technically that's overcooked, so you'll need to cook it longer.

Do a search on "toothpick" and that will teach you how to determine doneness.

Welcome to the forum. I just cooked two racks on the smokette today. I smoked them with apple wood for 2 hrs 45 mins at 225 degrees and they were all tender and juicy. I sometimes have to cook them longer but this is about normal. I use a commercial rub called Butt Rub and cut the racks in half. Even the Cook Shack will dry them out if you cook them too long. I put the rub on about an hour before smoking. hth