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Old 09-06-2010, 12:33 PM   #1
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Join Date: 12-01-05
Location: Universal City, Texas
Default Time vs. Weight vs. Temp

So I'm cooking St. Louis spares for competition. I'm running the pit at 250*. Starting weight is 7.4lbs per rack untrimmed perhaps 4.5lbs after trimming them (i'm guessing here). 2.5-1.5-1 gives me what I want for a finished rib at this weight and time combination.

I can't always find these honkin ribs throughout the year. The next week I can only find 5.3 lb spares at starting weight perhaps 3.5lbs trimmed. The next week I'm down to 4.8lbs....(which I won't buy) I still need to maintain 250* house temp because I have a beeve cooking too.

Any ideas as to adjusting my times for lighter weight ribs and where?

I was thinking of peeling 10min off each of the three times for a 30 min reduction for ribs at 3.5 lbs trimmed.

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Old 09-06-2010, 03:59 PM   #2
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Could work, or rest after 1.5 foil time a bit before going back on the cooker for glazing. I've had to do it when I don't want them to over cook. I'll pull from the pit and open the foil and let the ribs sit in the juices while holding. Usually meat down, then bone down.
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Old 09-06-2010, 04:04 PM   #3
Dave Russell
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Location: Lebanon, Tennessee

Dang, that's some bronto ribs.

I'm scared I'm gonna get tougher ribs so I usually try to get untrimmed slabs 4.5 lbs. or so and under, but I've heard weight doesn't matter much anymore.
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Old 09-06-2010, 06:31 PM   #4
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I've never found larger ribs to be tougher but then I'm very picky about marbling of the meat. I really like a wider rib in the box but I hate to cut to wide on a smaller rack and get the knuckle in there.
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Old 09-06-2010, 10:13 PM   #5
BBQ Grail
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I never buy ribs that big. The bigger the rack of ribs the older the hog and to me that mean less tender.

I normally smoke my ribs in the 5 to 6 hour range and have never really paid that much attention to the length of time it takes versus the size of the rack. I suppose if I did competitions it would be a could idea to do so though.

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