Rib Cooking Times

[Roo-B-Q'N]

Ok folks in my last three comps my ribs have been way overdone.

I cook spares, St Louis style and then I trim some more of the heavy fat and remaining loin. I have the backwoods party up to temp 225 - 230, full water pan and nothing else in the cooker until the chicken goes on about 1 - 2 hours later. Never fails, after 4 or 4 1/2 hours they are slide off the bone overdone.

So what is going on here? Is it the fact that the cooker is empty? I have talked to some of the brothers here and they take as long as 6 hours. Mine would be mush by then.

[we'll smoke u]

Hey Tom I was thinking, yes I said thinking have you checked your temp gauge lately it mint be running alot hotter then what it say's, Just a thought.

If that's not the problem you may have to start your ribs later in the morning. One other thing when you do ribs at home for practice do they cook that fast.

[CritterCook]

I also cook st. louis style, usually about 1 1/2 hrs per pound (about 225 to 230 deg). I have everything else in the cooker at the same time though, so its sharing the heat. I have had times that it could have cooked longer, but usually it comes out fine.

[BBQ_MAFIA]

I would double check the temp gauge that you are using.

[Smokin J]

You might want to look at using a wireless probe. I find this to be much more accurate than the temp guage built into the lid of my Smoker. I just dangle the probe into the chamber at meat level, and leave it there through the entire cook.

[beam boys bbq]

there is no time limmit on them

you need to do the feel test tooth pick slide right threw like warm butter they are done

when is that only the rib will know

york

[Sawdustguy]

Cooking ribs should be done by feel. There is no set time. I start the bend testing at about 3 hours. When the meat just starts to crack from the bone while bending it's done.

[Roo-B-Q'N]

Originally Posted by we'll smoke u

Hey Tom I was thinking, yes I said thinking have you checked your temp gauge lately it mint be running alot hotter then what it say's, Just a thought.

If that's not the problem you may have to start your ribs later in the morning. One other thing when you do ribs at home for practice do they cook that fast.

Man that is scary to think you were thinking . . . but I guess it could be done

Last comp I pulled out the probes and used them and they were right on with the temp guage on the cooker door. I am going to get new ones today before Fairbury and see if the old ones are messed up. I did do the ice water test on them and they registered fine though.

And yes, they cook that fast at home. Did three racks this last weekend and 4.5 hours they were done. Only difference is they were sharing the smoker with 4 gigantic (over 7 lbs) pork loins.

[Fredbird]

I cook St. Louis cut spares for six hours unwrapped at about 230. They normally come out about right, rarely falling off the bone.

[big brother smoke]

Ribs are done when they are done as stated. Some cookers just cook faster for some reason, perhaps vertical vs. offset, then you have the insulation thing.