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I am using the same size spare ribs as last time and they cooked for 5.5-hours and I believe that they are under-done. I started a smoke this morning using the MM. I am going to start checking at 5 hours. I will keep every posted. These spare ribs are very thick (in my opinion).

Thanks Dave from Denver. So it sounds like MM and cooking for 6-7 hours or so?

Reason for my post. I guess I am just going to have to do the MM next time. They pull back a little, but not as much as I would like. Could the meat just be too thick and need considerable more time? Has anyone had different result with ribs from a butcher shop vs. the supermarket?

My formatting did not work out. First number time time, second is the temp at the lid, third is Vent 1 opening, Vent 2 opening and Vent 3 opening.

Tried ribs again over the weekend. The results were so-so. Have not mastered them yet. My last smoke, they were nice and tender, just the quality of meat seemed a little off. This time I got a2 racks from a butcher shop. They had better color and less fat then the cryo-packed ribs. I also...

I am planning to smoke a pork picnic for the first time this weekend and have a couple of questions: - For the overnight cook in my WB, do I have to keep an eye on things throughout the night, or can I just let it go while I get a good night's sleep? - I'd like to serve the pulled pork at a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Good lookin' food, good lookin' write up! So who got the dog hair; the mother in law? JimT </div></BLOCKQUOTE> Not sure who the lucky recipient was! Thanks for all...

Here is the write-up: SMOKED_BONELESS_PORK.pdf

Here is the sliced picture: High temperature smoke, goal was 325ºF. Cooked until the pork reached 155ºF, then wrapped in foil/towel and placed in a cooler for 1.5 hours. Detailed write-up to follow.

Just finished a smoke of a 5.12# boneless pork. Cut it in half and cooked two pieces. Wrapped in bacon. Cooked in 2 hours! They are hanging out in a cooler right now. I will post more details later tonight. Average outside temp 13ºF-17ºF.

Some additional information: It will be a half boneless loin, about 4.5 pounds.

Hi Guys! I am going to be smoking some pork lion this weekend and do not have 12 hours to cook. After doing some reading, this is the general consensus that I can come up with. Sound like a good plan? Pork Loin Apply rub and wrap in plastic overnight. Remove from fridge about 1/2 hour before...