Rib question for all (especially "Smokin Okie'")

Please say which smoker you have and wha temp you cook ribs at.

"It's done when it's done" refers to the ART of BBQ. Once you've done enough (and kept good notes) you'll know your smoker and how you like your ribs (a little pull vs falling off of the bone). The toothpick test is a good gauge but you still have to decide for yourself how you like them.

Rib cook times will depend on the type of rib(spares or baby backs), weight, brand(enhanced or fresh), old sow or young pig, and most important cooking temps...that is why Smokin' seez, "it's done when it's done".

Good notes will be needed to become a expert rib cook.

Time is always a question. No rack of ribs will ever be the same. Be it a different weight or a different ratio of fat to meat.
Probably best to discover the various measurements cooks use to evaluate "it's done when it's done"

I've heard of the bend test - try to pick up the rack of ribs so that it bends in the middle, and the look in the middle for some level of separation of the meat from the bone - too much separation and the ribs could be overcooked, too little separation and the ribs may need additional time on the cooker.

Another test I've stumbled across is the bone twist test. Here you try to turn/twist the bones in the middle of your rack, lack of twist could mean the ribs need additional time on the cooker. If the ribs twist too easily - ie the meat is no longer stuck to the bones, could be the ribs are overdone.

All said and done, the measure of "done" will come down to your "like" - do you like your ribs falling off the bone, or do you like a little grip. Competitions have a measure of "done" as well.

Hope that helps. If anyone has other measures of testing the "done when it's done" let us know.

I should have TM that "it's done when it's done" (IDWID) long time ago.

The point (maybe I'll make a new thread) is that Smoking/BBQ is not like baking a cake. Many times people ask for a recipe of "hey I'm coking this, how long will it take"

I'm not being flippant with the IDWID it's just trying to get the point across that towards the end of the process of smoking, the point of determining when something is "done" is subjective.

Do you want slicable pork? Fall off the bone ribs? Tug off the Bone ribs? Chopping Brisket? Slicing Brisket? etc. etc.

Now to answer your first question.

1) Depending on your smoker, learn where the hot spots are. Put them both in at the same time and put the biggest rack in the hot zone. This does NOT mean they will finish at the same time, or maybe it does. Remember IDWID. The size, shape, thickness, mabling, etc effect how it cooks.

2) Trim down one rib to more match the other. Not the best option but it can help.

As a guide, 3 lb ribs will take roughly 4 hrs at 250*. Four lbs roughly 5-6 hrs. Assuming oven at 250*. 30 minutes before you get to this point, run a toothpick through the meat in several spots. If the toothpick slides through with no resistance, the ribs are done. If not, cook for 30 minutes and retest.

Like the good cooks above suggest, different ribs and weights will vary, so work within a window. Rough guidelines provided for general planning purposes.

I have an amerique smoker, and i cook the ribs at 225 degrees. i understand what you're all saying. i will use the temperature probe that came with the smoker and my maverick to see where the hot spot is in the smoker. thanks for the tips

quote:

Originally posted by SmokerMatty:
I have an amerique smoker, and i cook the ribs at 225 degrees. i understand what you're all saying. i will use the temperature probe that came with the smoker and my maverick to see where the hot spot is in the smoker. thanks for the tips

I don't have an AmeriQ, but would imagine bottom shelf(direct heat) and top shelf(heat rises) may be hot spots in your smoker. My sm020 is a little warmer in the front as opposed to the back, but this may be different in the AmeriQ?

Another option for check hot spots...buy a can or two of Pillsbury Grand biscuits. Place them evenly over your three shelves and bake at 300.

There's nothing wrong with smoking ribs at 225 in your AQ...but...I found 250 to work just as well and in doing so, the time's cut down a bit,

quote:

Originally posted by MaxQ:
Another option for check hot spots...buy a can or two of Pillsbury Grand biscuits. Place them evenly over your three shelves and bake at 300.

Great idea!

If your smoking the ribs it has a lot to do with how you trim them too. If you cut your ribs st. louis style then they should all get done around the same time because of them being about the same width and thickness. ( about 3-4 hours at 250 degrees) if they are baby backs then it will be less.

If you are bbqing them over a pit like we do at Dreamland then if your fire is around 350 - 400 degrees it will only take 1 - 1.5 hours.