Quick Ribs Question


 
T

Tim Spicer

New member
Never tried ribs before but the BRITU recipe got me intrigued.

Went ahead and bought 2 racks of Babybacks by Smithfield. When I looked at the recipe again I saw that it is recommended to get racks no bigger than 2lbs each. I was alarmed to realize I had purchased racks that weighed 4lbs each.

What are my options:
1. Just cook em longer- how much longer?
2. Cut them in half and cook as half racks...
3. Plan on a not so great cook and don't screw it up like this next time...
4. Something eles?....


As always, thanks for the info guys. Love the information I'm able to get from this site.

Tim
 
I'd like to see pics of 4 lb back rib slabs.

Not sure how long they'd cook. If you want quick, cook them at a higher temp, 300-325, until they look done, probably 2 hours?, then foil them and finish with sauce.
 
The cook time has more to do with thickness than the weight so cutting them into 1/2 racks won't help you much. Follow the recipe and cook till they are probe tender.
 
Tim,

Bob is on the money. Those ribs will be fine if you cook them until they have the tenderness you seek. The bbs I buy from Fresh Market are always between 3 and 4 lbs each and I get nothing but kudos every time. Pick your temp, choose your method, keep it steady, and don't stop until they are done no matter what the clock or method tells you. They're done when they're done, and when they're done they are delicious! Good luck, and enjoy!
 
T Bounds, I appreciate your insight. Smoking for the inlaws so I don't want to screw this one up.

Let's say you've for some 4lbs racks- What method do you use? Smoker Temp, Ribs Temp, Approximate total time?

I want to try to follow BRITU.I primarily want to know if I'm looking at a way longer cook time because I'm working with 4pound racks.

I appreciate it guys. First time I've ever done ribs. Rookie, I know.
 
I've been doing a lot of ribs this Summer (in prep for a comp at the end of Aug) and I've been going by the toothpick method to test done-ness. I'm in the same boat, and have been buying Smithfield's - which have a variety of thickness in the package - but I've been cutting the full racks in half, and putting the similar sized half-racks on the same grate (assuming that they'll cook the same). I've been doing 20 lbs per smoke, using both top and bottom grate, and I've been coming in at right around 5 to 5 1/2 hours until I pull them. But it depends on the particular conditions of each smoke - so I go with the toothpick test just to be sure, and don't get too strict on the time.
 
The main thing I would do is make sure that Smithfield ribs are not enhanced. The BRITU recipe has a lot of salt in it and if the ribs are enhanced, you would need to leave most if not all of the salt out of the rub.
 
Since you are new to ribs, here is my advice. Next time use spare ribs (unenhanced). They have more fat and are much more forgiving. Trim them out St. Louis Style. There are lots of tutorials on Youtube and an especially good one by the moderator of this forum. You are just learning how to cook ribs so you don't have to expect to cook "competition" ribs. It will take some trial and error for you to figure out how YOU like them. Don't freak out about the cooking temp. I suggest aiming for 250F-275F, but if your cooker runs hotter or cooler....don't worry. You don't have a turn in time. Your main goal is to cook them until they are DONE. Usually spares take 3.5 to 5 hours at that temp. Experience will teach you the texture, color, bend and toothpick tenderness that lets you know when they are done. I would cook my first few racks without foil and then try foiling on later cooks and decide what you like best. You are not cooking for competition judges. I would not recommend cooking them to death, but ribs are much better received more overdone that underdone for the home crowd so keep that in mind when you are learning. If you don't like the product...you will get better. Never throw any of that meat away. It freezes well and always goes good in a pot of beans, etc. Good luck and let us know how you do!
 
As far as I know, Smithfield ribs are enhanced. I would follow the other advice and cook them per the recipe, but reduce the salt. It's your first time, so don't over think things. I usually consider them done when they bend as they are picked up by tongs.
 
Costas C. said:
Do the enhanced ribs from Smithfield always say "enhanced" on the package?
Click to expand...
Enhanced ribs will always say something about the additives on the package. They might say "Contains up to x% of a solution" or "moisture enhanced" or similar - if there is any mention of sodium or phosphates those are enhanced.

Most un-enhanced ribs will say "natural" or "nothing added" on them ime.
 
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