Amount of Ribs Cooking

[bluecatpride]

Have only cooked a couple racks of rib at one time so far but need cook about 20# in my number 2.  Will the number of ribs being cooked cause the time needed to be  longer or will the standard cooking time be about right?

 

[Walt]

About the same.  Just did 29lbs in the normal amount of time for no peek.  I open @ 5 hours to sauce then let go another 45 to 60 min.

 

[es1025]

I would consider boasting you smoker temperature a bit.  If you normally smoker at 225 you may want to go to 235-240.

This will allow the smoker to get the temperature moving along a little faster.

Good luck!

 

[DivotMaker]

I agree with Ed - go to 240 for a large meat load like that.  You'll be glad you did.  Start checking them for tenderness at about 5 1/2 hours.  20 lbs of ribs...now THERE is a good time!! ;D

 

[bluecatpride]

Thanks.  Love the fast response you get on this forum.

 

[DivotMaker]

Never know when someone might be having a "Q emergency," Blue!  We're on-call 24/7 around here (although we may not answer at 0-Dark-30!  

 

[Walt]

The 29 lbs I just did was @ 225 deg.  No problem.

 

[DivotMaker]

Try ribs @ 235-240, Walt - you won't regret it.   Ed converted me!

 

[hurst03]

Are you guys doing ribs at 235-240 even for smaller amounts of ribs?

 

[DivotMaker]

I do, but I usually smoke 3 racks at a time.  Sam's sells the ones I use in a 3-pack, so we eat what we want and I vacuum pack/freeze the rest.  The thaw & reheat great that way.

 

[Paul Case Luca]

1. 29 lbs of ribs and I'm not invited?  :-*

2. Who in the heck started the revolution for ribs at 235-240?

gone on travel for a few weeks .... Then three weeks of serious house renovations... And the whole q universe is upside down.

Tomorrow is pork butt and pulled turkey... The starts ribs every Saturday until thanksgiving. Oh yeah!

 

[DivotMaker]

1. 29 lbs of ribs and I'm not invited?  :-*

2. Who in the heck started the revolution for ribs at 235-240?

gone on travel for a few weeks .... Then three weeks of serious house renovations... And the whole q universe is upside down.

Tomorrow is pork butt and pulled turkey... The starts ribs every Saturday until thanksgiving. Oh yeah!

Must be the Post Office cutbacks, Steve....my invite got lost in the mail, too!  I think Ed started the 240 thing for ribs.  I've used 235, and like it!  Scared to go all the way to 240, though...lol.

 

[Walt]

Open invite down here.  Just let me know when your passing through.

 

[Walt]

I cooked 3 racks and 60lbs of crawfish yesterday.  Good day!  I took your advice, Tony & Ed, and cooked @ 240.  They came out great.  However, I didn't notice any difference from my normal temp of 225.  I still opened @ the 5 hour mark to apply a light mop of BBQ sauce & removed @ 6 hours.  The meat pulled cleanly from the bone, good moisture & the taste was great.  My take from this is; 225, 235 or 240....it doesn't really matter.  The ribs all come out great!  You can't go wrong with any of these temps used on your ribs.

 

[DivotMaker]

The only difference I see at 235 is it shortens the cook time (at least for me) 20-30 minutes, with no bad effect on moistness.  Sounds like a good day, Walt!