2 SLABS OF SPARE RIBS

CLAREGO · March 08, 2005, 03:28:47 PM

whats the average smoke time for 2 racks of spare ribs ?????????

BigSmoker · March 08, 2005, 05:00:50 PM

My average is they are done when they are done. J/K. I did some St. Louis style this last weekend and the total cook was more than 10 hrs. I did put them in kinda cold and set the temp at 215°f. They really had a nice bark and the bones pulled out easy but not fall off the bone. Normally I cook at a little higher temp 250° at about 6-7 hrs. HTH and have fun.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

CLAREGO · March 08, 2005, 06:05:17 PM

250 wont that dry the bad boys out ?

gotbbq · March 08, 2005, 08:03:30 PM

Clarego-

My usual cook time for 2 racks is 5-6 hrs starting with a preheated bs and room temp ribs. Don't forget the mustard slather before you put on the rub. Have fun[^][^][^]

gotbbq

BigSmoker · March 08, 2005, 09:01:56 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 250 wont that dry the bad boys out ?
<hr height="1" noshade id="quote"></blockquote id="quote">
Never has with me but I can also say I only use the thermometer in my Bradley door for ribs. It may be off I don't know. When I cook Boston butts and Brisket I use a meat thermometer and the door thermometer. I also put the smaller parts on the top rack and the bigger parts on the second rack. I then invert a rack over the top rack with 5 slices of bacon. I also rotate the racks(front to back only)every 2 hrs.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

JJC · March 09, 2005, 02:51:22 AM

Hi Clarego,

I did my first batch (2 racks) a couple weeks ago at 240-250 on the Mav and they cooked for about 6 hrs. Came out great--very tender[:p]!

John
Newton MA

johnintx1 · March 13, 2005, 03:32:24 PM

I agree with JJC

Smoke on!!

nsxbill · March 13, 2005, 04:41:39 PM

I opt for temps not exceeding 210, and go for slow. Top rack always have bacon dripping down. I change water at 4 hrs after the 4 hours of bisquettes and mop, then mop again about an hour before they reach internal meat set point. After cook, spray down with apple juice and into FTC for a couple of hours.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.