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4 racks of baby backs

post #1 of 18
Thread Starter 
Been smoking for 15 hours. Thoughts. No sauce that is rub and spraying with apple juice



post #2 of 18
Thread Starter 
Been smoking for 15 hours. Thoughts. No sauce that is rub and spraying with apple juice



post #3 of 18
15 hours??? That ummmm seems like way to king to smoke ribs. Mine dine in under 6 hours. Maybe a typo?
post #4 of 18
Thread Starter 
Trying the 15 hour or so trick. Want meat to fall off bones. Couple of joints in Memphis do 18 hour
post #5 of 18

I have never done anywhere close to that long. I am a 3-2-1 guy.

What temp are you smoking?

Happy smoken.

David

post #6 of 18
Thread Starter 
Been around 190 or a little less
post #7 of 18
Quote:
Originally Posted by PadronMan View Post

15 hours??? That ummmm seems like way to king to smoke ribs. Mine dine in under 6 hours. Maybe a typo?

 

 

I agree, in my opinion 15hrs is way too much. I just did some yesterday for the first time without a foil wrap and they were done in 5hrs + another 30 for the glaze. I've never had "COMPETITION" ribs, but they had a nice clean bite and when you got to the bone, the meat came off completely clean. http://www.smokingmeatforums.com/t/167846/no-foil-baby-backs-1st-attempt-with-q-view 

 

I don't think the longer you smoke it the better it will be...Most meat will only be good with so much smoke. Too much smoke will likely impart a bitter taste, and I would think too much time will just dry out the meat no matter how much spritz or mop you use. The worst part is it just makes you wait longer to eat it...:drool Good luck with it, hope it turns out good...thumb1.gif

post #8 of 18

I look forward to hearing about your results.

Happy smoken.

David

post #9 of 18
Thread Starter 
Final verdict from the family. Extremely tender and full of flavor. Full 18 hour smoke. Now it is brisket ' s turn
post #10 of 18
Thread Starter 
Basically fell of bones.
post #11 of 18

15 hours???? Am I reading that right? 

 

Scott

post #12 of 18

What is the smoker temp? 15 hours they should be over done and have lots of pull back but I'm not seeing the pull back

post #13 of 18
Quote:
Originally Posted by PadronMan View Post

15 hours???? Am I reading that right? 

Scott

yeahthat.gif
post #14 of 18

Smoking them at 30 degrees?  LOL

post #15 of 18
If that time ya give is correct, something is going on I'd say... Honestly I've smoked some big racks of spares before for 5 1/2 to 6 hrs on real low temps.... like 220-225* ! But that's about as long as I've smoked ribs, usually bout 4 - 4 1/2 hrs is my most common time ! When ya get a chance drop us a line with some more info on your smoke so we can help ya out !
post #16 of 18
Quote:
Originally Posted by grahd View Post

Final verdict from the family. Extremely tender and full of flavor. Full 18 hour smoke. Now it is brisket ' s turn

Awesome, glad they turned out for ya.... Disregard my last post... Thought maybe ya was having some troubles, but sounds like ya had them turn out to your & the fam's liking and that's all that really matters !
post #17 of 18

Phew......glad they turned out.   Still wondering why you would want to go 15 hours.....when you can get same result in 6.  Just curious. 

 

Scott

post #18 of 18
Thread Starter 
I don't plan on doing that long for ribs again, 3-2-1 or 2-2-1 will work. now on a brisket, that is a completely different story.
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