Help with first BB smoke


 
R

Ryan M

New member
I have 4 bone-in BBs that each weigh 3.2-3.5 lbs. They look to be pretty well trimmed from the butcher, so I don't think much additional trimming will be needed. From my reading on here, BBs take anywhere from 1.5-2 hours per pound. I would like to have these on Tuesday evening. What time on Monday should I start? I will be trying to smoke between 225-250. Outdoor temps are between 30-40 with a light breeze. I'm off work and flexible on the time, but was hoping to be able to eat at a reasonable time on Tuesday. I've never tried smoking anything more than 10 hours, so the potential of these needing a full 24 hours to smoke to get them to 190 seems odd to me.

Also, I'm using a local BBQ joint's rub. Do you recommend basting with apple juice or any other Sops at the halfway point?

Thanks for your help.
 
No way should BB's take 24 hours. 6 should be plenty.

hmmm ... you're not adding the times up are you? 3lbs x 2hr/lb x 4racks = 24hrs? Cook times are not additive. Whether 1 rack or 6, they'll all cook within the same amount of time.

Internal temp is only a guide. You should use 'tenderness' as the final determination of when they're 'done'.

Check out the Best Ribs In the Universe method. Or consider the 3-2-1 method - 3 hrs in the smoke, 2 hrs wrapped in foil, 1 hr back in the smoke.

Either way, you only need to start about noon on Tues in order to be ready by Tues evening.

I don't baste my ribs but it doesn't hurt.


Oh ... and WELCOME!
 
I think he's talking Boston Butts, not babyback ribs.

Either way, the same applies: no need to add the meat weights together. If I'm correct those are pieces of butts as they are rather small. Cook time depends on cooking temperatures. Plan 6-7 hours cooking time, some time prior to get the cooker and meat ready, some time after for resting - 30 min to 2 hours, though they can rest longer if needed. I'd start sometime Tues morning.

No need to mop.

Welcome to the board.
 
Oh okay.

Agree - start the butts Tues morning and you'll be fine.

Even if you get a stubborn one that goes over 2hr/lb, you'll have plenty of time. And if they finish up on time, it's quite easy to hold them for 3~4 hours wrapped up in foil and towels and held in a cooler.

And I don't baste or mop them either.
icon_wink.gif
 
Wow, do I feel stupid. I went back and reread the Pork Butt-Prep and Selection section and realized I misread where it talked about cook time. I believe the butcher has already halved them, which is why they are small. I'm sure glad I asked my questions or our supper would have been a tad early.
 
Ryan, no need to feel that way. This is the newbie forum, anyway.
icon_smile.gif


Go with Kevin's advice and allow for two hours per pound, plus the set-up and resting time, ESPECIALLY for half butts. They are notorious for taking a full two hours per pound at 225-250 bbq temps, and the resting time will only make them better. Believe it or not, I have a friend that'll smoke a case of butts at a time all day, keep hot all night in a couple preheated well insulated coolers, and then pull the next day for lunch time serving.
 
You must log in or register to reply here.

 

Back
Top