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How long to cook tasters

post #1 of 10
Thread Starter 

On Sunday, I am planning on smoking my first ever rack of St Louis style ribs (and only my second smoke).  I know that I can and should smoke the trimmings and use them as "tasters". 


Couple of questions regarding the cooking:


  1. How long do I cook them 
  2. How do I know when they are done.



post #2 of 10

Look up the 3-2-1 method for smoking ribs in the search box. It basically means that you smoke them at 225 degrees for 3 hours, then wrap them in foil with some liquid ( I use dark beer ) for 2 hours at 225. Then you unwrap them & put put them back on the grate for the last hour, again at 225. Most guys will mop them with BBQ sauce for the last 1/2 hour. You won't need to know when they are done this way. They will come out great if you follow this procedure. They way I tell if they are done is how easily they pull apart. This method will produce melt in your mouth, fall off the bone ribs. Good luck & don't forget the Q-view!

post #3 of 10
Thread Starter 

Thanks Al!


Want to be sure that I understand - I know that the ribs follow the 3-2-1 method, but do the tasters follow the same cooking rule?

post #4 of 10

No you don't have to follow the 3-2-1 rule on the tasters. Once they reach an interal temp of around 165 they are safe to eat.


post #5 of 10

Like Ross said they are usually done in about 3 hours, so you have a snack with the beer your drinking, while your waiting on the ribs. I usually pull them out when I foil the ribs.

post #6 of 10
Thread Starter 

Thanks for the replies!  Today I did the gasket mod to my MF Double Door and built a cart to move in and out of the garage.  So, I think that I am ready for my first big smoke this weekend.  I'll be sure to post Qviews of both the cart build and first smoke!

post #7 of 10

I would like to get a job as a taster......sounds like the perfect job!

post #8 of 10

Good Luck and keep us posted how they turn out


post #9 of 10

Since all the cuts off the slabs are different sizes and shapes, I just throw them all on the grate and let um do there thing for an hour or two. If I happen to be running hot then its closer to 2 hours if I am right on track then its about three. 


I don't even worry if some of the thinner ones crisp up to the point of being almost burnt. Those pieces get cut up and go straight into my beans. 


I'm pretty lazy on my beans, even tho I have taken first place with them. 


I use large cans ( quart size I believe ), one pork and beans and one bush's bbq beans ( what ever flavor I happen to grab.) and masterpiece bbq sauce until I get a good looking mix. A pound or two of the rib chunks goes in and smoke away. Sometimes several hours up to four or five hours.  Gotta get that baked smoked skin on the beans several times between stirring. The rib meat really sets them off. 


I know your post wasn't really about the beans, but its a easy thing to do if you got the smoke rolling anyways. And you will be sure to be a big hit. 


Good luck and let us know how it all turns out. 

post #10 of 10
Thread Starter 

Tom, thanks for the tip on the beans.  I may have to try that as well.

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