time frame for ribs...........

cliffcarter said:

Good advice above! One thing I would add is the "bend test". Simply take you tongs and pick up the rack of ribs from the end with the tongs about half way down the length of the rack. If they bend at a 45 degree angle most consider them done. Often they will pass this test when you take them out of the foil, you should still put them back in the smoker for at least 1/2 hr or more IMHO to evaporate the excess liquid on the surface of the ribs and/or set your glaze, depending on what you add during the foil phase.

Click to expand...

mitchelld1 said:

I have a 6lb slab of spare ribs.  Does cutting the slab in half shorten the cook time to that of a 3lb slab?

Click to expand...

Mr Mac said:

Normally ribs can be smoked based on time alone.  The standards for baby backs are 2-2-1 and for St Louis style 3-2-1.  What it boils down to is that the first number (3 or 2) is the amount of time the ribs are in the smoker over smoke (usually at 225° to 250°) and most of us will spray/spritz them with something to help keep them moist after the first hour, I prefer raspberry/cranberry juice. 

After those three hours you will take them out and wrap them in foil with whatever liquid you sprayed them with or perhaps with some butter and honey.  They will be back in the smoker at the same temperature for two hours (the second number, 2).

Finally is the last number, 1.  This represents the amount of time the ribs are removed from the foil and set back in the smoker (still at 225° to 250°) for one final hour just to firm them up.

If you are the type that likes to add a sauce or glaze to your ribs, you can now take them to the grill and allow the sauce/glaze to caramelize adding a whole new dimension to your ribs.

I hope that helps answer your question.

 Mac

Click to expand...