Rib confusion

Different temps will take different times. 235 will take longer to cook than 275. Cookshack smokers are a very moist environment, so you shouldn't need to spritz.

That said, I like to cook loinbacks at 250 & spares/STL at 275. For me, both take about 4 hours or so. Use the toothpick test to check for tenderness.

Any other questions, don't hesitate to ask, someone will help you out.

Yup all those temps will work they just effect overall cook time, as will the weight and age of the animal.

If you are using a Cookshack electric there is no need to spritz as they are a moist cooker.
Keep the door closed (if you're looking it aint cookin) until just before you think they are done and start testing.

Best to test as said above and keep good notes as your cooker and location will also play into the equation to some degree as well.

I like to apply my rub JUST before going into the cooker as I find that if It sets too long the ribs begin to acquire a hammy flavor.

Smokin Okie used to say, try various techniques, keep notes, and find the one that produces the result you like the most. That's the "right" technique.

Another Smokin Oakie technisque is the toothpick test to check if ribs are done, toothpick should go through the thickest part of meat between ribs like butter. Should start checking after 4 hrs about every 30 min or so after. Hasn't failed me yet and after several cooks you will get an average or fill when ribs are done.

This afternoon, due to a late start, I decided to do two racks of loin backs at 250 instead of my usual 225, thinking it might shave 45 minutes or so off the time. Well, they were done (almost overdone) in a bit over 4 hours instead of my usual 5 1/2 to 6 hours. Got me in a little trouble with the SO who was still shopping with her daughter. We enjoyed the ribs even though they were a bit dry. Just another lesson on one of Smokin's "rules:" Don't serve anything you haven't tried before to company.

quote:

Originally posted by Joe McMahon:
In reading the forum, some say smoke ribs for 4 hours, some say 5 hours, some say longer. The temp is 235 or 250 or 275 or a mix of temperatures.

I have a Costco pack of three St Louis ribs that I removed the membrane and cut off the tips. I used Cookshack rub last night and just now put them in my smoquette at 235 with applewood.

Do I open and spray apple juice? If so, when? How often? Do I leave it closed? Lotsa confusion here folks (in my mind).

No just "one way" to BBQ, like the other good cooks stated, you need to learn how to tell when they are done no matter what temp you use.

All the different model smokers that CS makes will cook a little different, so yes you'll see different temps from the pellet grills to the electric. Those that cook on the electric tend to have the no hands/looking approach to cooking, at least for the majority of the cook, since they take more time to recover when opening the door.


As far as confusion, how did they turn out? Easier to help when we know what problems you encountered.