Rib Rack lengthens cooking Times?


 

Lawrence M.

TVWBB Super Fan
Hi, we had 2 racks of BB's on the mini wsm yesterday and the BB's were on for close to 6 hours. They were still undercooked and stuck to the bone. There was probably an inch of space in between each rack. Is this normal?
 
what temp did you cook at?
I shoot for 225-275 and the amount of racks (to me) make no difference.
My cooks for baby backs last approximately 4 to 5 hours.
How are you checking them for 'doneness'?
 
Hi Jim, thanks for the reply. The temp was 240-260 via ET-732. I check for doneness by checking the bone pullback then bending them. These ribs were almost done on the thin side, but seems to have a ways to go on the thicker end.

Lawrence
 
holeySmokes! 6 hours is long for baby backs at those temps YET not done...
you've stumped me Lawrence...
I have two racks on now at 255ºF and plan on them finishing anywhere between 6 and 7 tonight(4 to 5 hour cook)
it may help to foil them, although, I never go that route...
I hope someone else can shed some light on your conundrum...
 
Hi Jim. They were still pretty cold from the fridge when I put them in. Most seem to think that doesn't affect rib cooking time that much though.
 
well, i'm not thinking that's gonna matter a whole lot... h3ll, even frozen ribs you would think be cooked at those temps at 6 hours...
 
I use rib racks now and then depending. IMHO it has NO affect on cook time at all. There are other issues afoot and I believe you can eliminate use of the rack as an issue as long as you had the spacing and the ribs were not touching each other. If that's the case pick up a bag of cheap bamboo skewers and use them to set the spacing. I always do that to allow full air/heat flow.

The ribs should have a minimum of 1 inch (more if possible) and should not be touching. You want the heat and air to flow freely through them.

If you had that mastered the rack itself should not change anything.
 

 

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