Question about my ribs

We need a little more info to help you Kevin. What type ribs? How much did each slab weigh? Were they laying flat or hanging? Did you rub them just before smoking them, or leave the rub on longer? We also assume there is no extension cord and you have read Ribs 101???

Bob

Yes I read Ribs 101. No extension cord. These were baby-back ribs and normal size...not sure on exact weight. Each slab was cut in half to make them fit. Three half-slabs were on the top rack and the other three were on the middle rack. They were laid flat. They were rubbed down with Cookshack Rib Rub and refrigerated overnight. I started cooking them at 11:00 a.m. and took them out around 5:00. I only opened the door twice...once to check them around 3:30 and at 5:00 to take them out. I used 3oz of Hickory for the smoke.

ANYTHING ELSE???????

You're on the right track. I think you do need to chart your smoker's internal temp. 6 hours for babybacks is plenty of time to soften them up/overcook them. My huge spares are overcooked at 225* for 6 hours.

Well, if those ribs were normal size, approx 2.5 lbs, they should have been done in about 5 hrs, plus or minus a bit. Cooking too long can toughen them as much as cooking them too little. I usually rub my ribs 30 min or so before putting them in the smoker. When you checked on them at 3:30, could you twist a bone freely? Was the meat pulled back about 1/2" from the end of the bone? It sure looks like you are doing everything just right.

bob

You have gotten pretty good advice above,and a few more cooks should have you comfortable.

"Normal"? babybacks/loinbacks could range from 20 oz to 3.5 lbs..

1/2 lb can make a big diference in cooktimes.

Solution injected can cook differently,as can previously frozen.

Ribs from a 10 year old sausage sow,will cook a lot differently than those from a 275 lb market pig.

Each door opening could add up to 45 mins to your cook time.

Each rack in your cooker will have different temps.

Putting the foil through a tennis ball sized ball of foil and running on each rack for a couple of hours at 250º setting will give you a pretty good idea.

Take good notes,as Smokin'Okie says,and change a little at a time-so you know what worked.

I'd probably cook a 7-9 lb butt on the center rack,to slow down the temp swings,and have some good eatin'.

I think I just need to give this another try. I temp tested the unit and it seems to be functioning properly. I was getting the normal temp swings...I think. It was set to 225* and it seemed to swing up and down from there (down to 199* at the lowest and 245* at the highest). That seem normal? Based on the readings, it seemed ok.

When I checked the ribs at 3:30 they looked like they were just starting to cook...not even close. I don't think they ever got done.

I'll give it another try this weekend. I don't quit easily.