9 1/2 hour ribs


 
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jeff lowe

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I cooked some ribs this weekend that were mini bronto ribs 4.5 lbs more or less. I slathered mustard and then rub about 30 minutes beforehand. My temps were all over the place as I didn't watch very carefully. Anywhere from 190-300 degrees and everywhere inbetween. I opened the lid 4 times total so I figured that would be 8.5 hours actual time and enough for the bronto ribs. No mopping or foiling or anything. For the first time I made spares come out great, hoorah! Usually I do baby backs for 4-5 hours or so and have been happy with them.

I believe the spares have more flavor and a little more texture. Juicy inside and a nice bark outside, I think they were perfect if I do say so myself.

I am having a picnic for about 15-20 people in May and going to cook the butts beforehand overnight and the ribs the same day but I will probably go with baby backs because of time restraints and only having one WSM, too bad because now I like the spares!!

Anyone else experience these LONG cooks for ribs??
 
Hey Jeff!

I have never been able to cook spares in less than 9 hours! So, I think your results are "normal". Of course, I am speaking of cooking the BRONTO spares...those that go on sale for under a buck a pound.

My method may be slightly different....I put the meat on immediatley after adding the lit coals to the unlit briqs. Then it can take up to an hour for the smoker to reach temp. I cook everything at 225? which will take a little longer as well.

I think you can jack up your pit temps to 275? and still have a nice cook that will save you some time.

Good Luck!
 
Jeff,

When you say "bronto ribs" does that mean that you didn't trim them at all? I was thinking of making spare ribs for the first time this weekend, but maybe not if it's going to take 9 hours. I hope that by trimming them they would take less time to cook.

--Mick
 
There is a supermarket here that sometimes has spareribs that are HUGE!! The slab looks like a surfboard...heh heh. Well, not quite that big...but they are way bigger than the usual 3-4 lb slabs. These are 5-6 lbs. I have never tried them yet. They must come from 1,000 lb hogs. Each slab is easily 12" wide and close to 25-30" long.
 
We cook spares most of the time and I figure on 6 to 7 hours and have found that to be very reliable time frame.
Your temp range and the size explain your time frame. I do cook at higher temps than Kevin does and that is the reason for shorter cook.
There is a number way to get the end results and they all will work if your prep and techniques are sound.
Jim
 
A lot of seasoned vets here on this topic...

I cook my ribs until the meat temp reaches about 180-190F then take them off smoker (I keep the smoker temp down around 210-220F). Seems like when the temp reaches that temp they are cooked and tender enough.

I then remove the water bowl and cook them direct over the charcoal on the grill for just a few minutes to crisp them up and then glaze them with a favorite bbq sauce.

Tremendous flavor! I was using Carson's method but have gone back to traditional method.

Regards,
PrestonD
 
What if your ribs are not BRONTO size - say 3 lb.fully trimmed St. Louis spares? Is there a rule of thumb for cooking times?
 
Seriously cook the ribs until the meat (between the rib bones) temperature is 190F. Any less and the ribs will be tough. You have to cook for the temperature of the meat regardless of how long that takes. IF it looks like it is burning or getting dark then foil it until its done. Then do the crisp thing on a grill and you will be pleased!...I always do this with St Louis Spares...

PrestonD
 
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