Here's my spare rib plan....thoughts?


 
J

J. Wilson

TVWBB Fan
So I want to do St.Louis ribs this weekend....picked up a package of 3 racks from Cash and Carry that weigh a total of 7.50 lbs.

I'll be doing minion method with water and want to run 250-275. The wife loves when they are falling off the bone....but I prefer my ribs not foiled.

What is your guess on how long these will take? I'm seeing answers all over the board but am assuming 5-6 hours at this temp? I know I know....they're done when they're done......so when will these be done? :)

If I plan for 6 I could still do a rack of her foiled ribs about an hour or so into my cook.....just need some of your thoughts. Thanks everybody!!!
 
Six sounds about right for me not foiled but it does not depend on physical weight of the ribs but in their thickness that can sometime raise or lower that time.
Remember, each time they will be a little different and times are only general guide lines at best. Have the trusty toothpick with you and judge their doneness by how easily that slides right through them.
 
4-5 hours. Check for probe tenderness at 4 hour mark and check after that every 30 min.

You can still do her ribs foiled.
 
The wife loves when they are falling off the bone....

6+ hrs for fall off the bone without foiling. The final product is better without foiling imho.
 
I need at least hours for 3 racks in WSM at 225-250. I don't know if it is high altitude (I'm in Denver). Use 3-2-1 method for wife's ribs. 2.5-3 hrs into the cook put her rack in foil with an ounce or two of apple juice. Put it on the bottom rack of wsm. When other ribs are close, pull hers out of the foil to crisp up a little in the hot smoker without the foil.

Avoid lifting the lid of wsm for heat loss. I went to using foil since doing ribs 6 hours at high altitude I need to spritz them and opening the lid extends the cook.
 
You must log in or register to reply here.

 

Back
Top