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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-27-2013, 09:54 AM | #1 |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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Ribs and a chop
Hey all,
I'm getting ready to smoke six racks of meaty baby backs and a single rack of St. Louis cut ribs. A neighbor at the campground went out and bought a single bone-in, thick-cut pork chop and wants me to smoke it, as well. I have never shed a chop, so my question is, "How long?" The last time I made baby backs and St. Louis ribs, the cook went somewhere between 5 and 6 hours. Ideas?
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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07-27-2013, 09:58 AM | #2 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
Depending on what temperature you cook at will determine how long it will take for the St. Louis cut ribs to cook. Yesterday I did 2 racks of St. Louis cut ribs in 3.5 hours cooking at 300-325 on one of my kettles.
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~Ren~ Fat Kids Club Founding Member |
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07-27-2013, 10:13 AM | #3 | |
Full Fledged Farker
Join Date: 11-06-10
Location: Oshkosh, WI
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Quote:
Thanks. I know what internal temp to go to on the chop. I more concerned about timing. My SS BPS EDS runs pretty steady between 225 and 240. Trying to decide WHEN in the cook to put on the chop.
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SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe |
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Tags |
chop, ribs |
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