Is there a rule to go by for figuring out a time to smoke the ribs like 1.5 hours per pound or what is a good thing to go by?
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reason im asking is cause i had a rack of baby backs that weighed right at 3.5 pounds and ended up smoking them 6 hours and then foiling them for an hour and they were perfect just wondering also i usually cook at 225 deg.
The way you're doing it,IMO, is the best way.Reading, practice,and good notes. Ribs,as any other meat, is never completely the same.Just different animals, and like humans, never the same.
Buying the same brand every time can help, but most of us will use Smokin's toothpick test to tell us when it is time to pull.
Your own notes will become your best friend and remember to weigh the ribs, note that as well.
Buying the same brand every time can help, but most of us will use Smokin's toothpick test to tell us when it is time to pull.
Your own notes will become your best friend and remember to weigh the ribs, note that as well.
im starting to take notes just wondering if there was something to sorta go by on the weight of the ribs.
I haven't heard of a lb guide for ribs other than lighter racks will take less time. My racks of BB that weigh in at about 2-2.25 lbs will take around 4 hrs give or take at 225*. Full racks that are larger than those you smoked may take 7 hrs. As Tom says, it's not a linear equation, but weight does play into the planning.
well im just trying to figure it cause i had a rack that weighed 3.5 this weekend and took around 6-7 hours to get them done. Im guessing if i had a rack that weighed 2.5 to 3 they would go around 4-5 hours
I'm thinking,"it's done when it's done". Where have I heard that phrase?
You'll learn that in BBQ, there is so many ways to get to done, so enjoy the ride and not try to over think it!
You'll learn that in BBQ, there is so many ways to get to done, so enjoy the ride and not try to over think it!
There are SO many variables, I never recommend a time.
Key variables besdies the type (full spares, st. louis, baby backs, loin backs) in ribs are weight and density/shape or and the exact smoker/temp can have a major impact.
What I recommend is weigh the racks, smoke them using your methods, keep great notes and after 3 or 4 cooks you'll have a good idea.
Key variables besdies the type (full spares, st. louis, baby backs, loin backs) in ribs are weight and density/shape or and the exact smoker/temp can have a major impact.
What I recommend is weigh the racks, smoke them using your methods, keep great notes and after 3 or 4 cooks you'll have a good idea.
well i cooked a 3.5 lb rack of loin backs this weekend and they turned out really good. If i had say 2 to 4 racks at the same size around 3 to 3.5 lbs would they still be the same amount of hours as 1 rack would be?
I smoked a 4# rack of spares this weekend. Exactly 5 hours @ 225. Best ribs I have ever eaten anywhere (Verified by my wife) who is a gourmet cook. I rubbed with CS ribrub, kosher salt, black pepper and a little chipotle pepper.I Love My 009.
quote:Originally posted by pseshooter300:
well i cooked a 3.5 lb rack of loin backs this weekend and they turned out really good. If i had say 2 to 4 racks at the same size around 3 to 3.5 lbs would they still be the same amount of hours as 1 rack would be?
You've got it. Cook time is based on the individual rack not cumulative. Test each with a toothpick for doneness. As each is pulled from the smoker, FTC them.