Smoking Ribs

[RJ Lasek]

Hi All,

Amateur WSM user here, and I've had some good success thus far. The first time I smoked BB ribs, I did 2 full racks at around 225 degrees for 4.5 to 5 hours. They were fall of the bone tender, and my rub was pretty good. I have some questions for the experts:

1. Do you all find that extending the cooking time to a full 6 hours makes a difference? What about higher cooking time during the last 2 hours?
2. Is there a difference in quality, taste, or smoking time when using racks? Does it not matter that they are vertical vs. horizontal (fat melt)?
3. I found the standard method of lighting worked great. Any other suggestions?
4. When cooking large quanity (7 or 8 racks) how much extra cooking time do you think is needed for all that cold meat?
5. I used a mop a couple of times during the last 2-3 hours of cooking and thought it worked well. Anyone against mopping?

Sorry for all the questions, but I appreciate any advice!

 

[dsitterson]

I usually smoke mine about 5 hours. But they are done when they are done sometime I don't pay attention to time.

I don't think it matters if you lay them down, put them in a rack, roll them, or hang them they all taste good.

Standard is fine if it works for you.

It might take a little longer to come up to temp. So a little extra time will be needed.

I don't mop don't think it helps.

If you foil or if you like them a little crisp on the outside you can finish over higher heat.
Don't think you would need 2-3 hours just keep and eye on it.