Ribs cook time and temp

I use an 008, cut the ribs in half, insert a meat hook about 1/3 down and place 1 rack as high as possible. Insert hook with ribs and let hang.
Smoke time at 225 de is 3 1/2 - 4 hours.

Thanks Dave, I'm using an 008 and rib hooks for the first time, so that extra info really helps. Thanks again.

Well now,weight and age have a world to do with when them ribs come tender.

A 20 oz slab of loinbacks could come done in 2 1/2 hrs.

An untrimmed slab of 6 + lb spares,previously frozen ,off a 700 lb sausage sow,could run 8-9 hrs.

A mite more info,and we might be able to help a little more.

All Ribs are not created equal.My spares take4 too7 hours.Its done when its done

4 slabs of babys, cut in 1/2 in my 008 usually take 3 1/2 - 4 hours with rib hooks. IMHO rib hooks brings the smoke to a whole different level.

quote:

Originally posted by Dave0320:
4 slabs of babys, cut in 1/2 in my 008 usually take 3 1/2 - 4 hours with rib hooks. IMHO rib hooks brings the smoke to a whole different level.

When using the hooks Dave0230, how long do you usually allow the rub to be on the ribs before you place them in the smoker? I did some ribs on my first cook in my SM50, and all the rub seemed to have dripped of while the ribs were on hooks hanging. My wife and I didn't notice any flavor in the meat from the rub.

Don't put oil on the ribs and use a mix of dry spices. Leave on overnight, or at least 4 hours, then smoke/cook.

quote:

Originally posted by jazzspot:

quote:

Originally posted by Dave0320:
4 slabs of babys, cut in 1/2 in my 008 usually take 3 1/2 - 4 hours with rib hooks. IMHO rib hooks brings the smoke to a whole different level.

When using the hooks Dave0230, how long do you usually allow the rub to be on the ribs before you place them in the smoker? I did some ribs on my first cook in my SM50, and all the rub seemed to have dripped of while the ribs were on hooks hanging. My wife and I didn't notice any flavor in the meat from the rub.

I usually put the rub on the night before. Rub mustard on the ribs, than apply the rub, wrap in glad wrap.

For ribs, be careful with when you put your rub on. IF it has a lot of salt, don't put it on overnight. The salt will tend to "cure" the ribs and make them taste like ham.

If the rub doesn't "taste" then you need more rub or a stronger rub. I put my contest rub on my ribs about 30 min prior to cooking and still have lots of taste after cooking

Ok, folks. What is the difference between haging the ribs and laying them flat on the grates?

For whatever reason, I believe hanging makes them more tender.

I did a slab yesterday.It was kind of small.The brisket bone and the flap on the back had been removed.It took 4 hours at 225 and I laid it flat on the rack-well the end curled up a bit to fit.Head Country rubbed in. They weren't falling off,had a slight resistance. The neighbor came up hinting but I only had the one slab!!

Leave off the mustard and maybe the rub will stay on better. Save the mustard for the pork butt. As Okie alluded to, try not to 'cure' the ribs with too much salt and use a stronger mix let the ribs sweat a little longer maybe.

How do you hang up the hooks inside the 008 ?

Cut slab in half. Insert rib hooks about a third of the way down the ribs. Put one rack at the highest position. The ribs should not touch the interior roof, nor touch the wood box.
I have had up to three slabs, cut in half in my 008.

What temp should you cook spares to?

Dave

I smoke both spares and BBR @ 225 de. While the price of BBR's are much more than spares, it is worth the price difference. Just remember to take off the membraine.
Spares are great if you are adding to beans, etc as a side.

Dave,

I guess it must be a matter of personal preference because I like spares better these days than BBs. Spares have a porkier taste to me and more meat for the eating.

I have resisted replying, because this post is going to contain the f-word. However, this method has been foolproof on my last six cooks.

For full slab spareribs, marinade overnight. Cook at 250 (somewhere on this forum I once read that ribs don't get as much benefit from the low and the slow) and open the door at three hours. Sauce 'em and seal them in foil (warned you). Based on how much pull back from the bone, put them back at the same temp for an additional one to two hours. Let the foil pack rest for at least a half hour, or better even two to three hours in a newspaper packed cooler. Open up, watch for the steam, and slice with meat shears to avoid cutting off your friend's fingers.

I really enjoy reading about various methods for cooking ribs.
I take a completly different approach to cooking ribs compared to how I did it in my off set.
In my AmeriQue, I cook St. Louis style ribs(top of spares trimmed)with membrane removed. I place the ribs bone side up on the rack and it seems to create a pool that holds a lot of moisture. I put my rub on just before cooking. BTW if you haven't tried the Cookshack rub, give it a try, it's pretty darn good!

I cook them at 230 degrees for 5 hours and I check them at the 4 hour mark. They have been turning out great using this simple cook method. I no longer spray apple juice or wrap in f..ff..foil. I get a nice bark and the ribs are very juicy. The AQ is doing it's job. It was me that had to adjust the way I cook them!

Put them in and slowly walk away from the Cookshack....