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4 replies

Ribs

C capthammMember
I have a CS160 and have been smoking PB and briskets for bbq sandwiches. Been putting out great product. The pulled pork is really good. I am trying my hand at ribs now. I have no experience with ribs. The setting on my smoker for ribs is 225 for 3 hours. Does that sound right? I tried a few racks at that setting and ended up going for 5 hours. also, should I wrap them after so long or not? Like I said, no experience. any suggestions or help will be much appreciated. I have been using St Louis cut ribs with CS rib rub on them. I am planning on putting them on the menu soon, so please help!
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C cookoneMember
I used my CS066 for the first time this weekend with 23 lbs of baby back ribs. I followed the directions in the cook book that came with the smoker, and everything was perfect. After 3 1/2 hours I did wrap the ribs in foil for an additional 45 minutes, and the meat did fall off the bone.

I am an extremely please customer, things work as promised. I am glad I paid the little extra to "buy American". Great product.

I do have to say while cleaning up the unit, I was a little disappointed to find "made in China" stamped on the drip pan. Oh well it was just catching the junk.
FM Former Member
Mine usually average 5-6 hours cooking time at 225.
Ah...the wrap. That's a million dollar question. Depends on who you're cooking for. Competition style usually dictates a bit firmer rib (and usually no sauce)...so no wrap.
Many backyard bbq'ers like the 'fall of the bone' goodness (as well as cooked in sauce)...so wrap.
I, personally, go with no wrap, but yes to the sauce Smiler
Hope this helps!
M motochefMember
I too have a SM 160 and my baby back ribs came out a bit tough after the preset button setting. I have always done them 230/4 hours. I test by squeezing the rib meat on the thick part of the rack. The meat should give easily. If you chill them down and get them out of the fridge at a later time, grill them up and sauce them before service. I do this all the time with great results.
Last edited by motochef

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