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#1.1 ribs, Time and temp help

post #1 of 6
Thread Starter 

Hello all,

I just picked up a couple of small rib sections. I'm asking, since they are so small how to adjust. I'm real new to smoking and this will be my second experiment on new built 30gal UDS. I have on hand basic rub components and some killer raspberry sauce from a local joint. Just don't want to crisp them, following instructions for full racks if size is a factor as I suspect.

Thanks  ..  Matt

AppleMark

AppleMark

post #2 of 6
The timing will not really change due to the size. If you've done them before, the same basic timing will apply. If you haven't, then pick a recipe or method that looks good to you and use the same timing. Since ribs are so thin and the meat is nestled between bones, the length of the rack has no impact on when the meat is done.
For what it's worth, I like to smoke at 275° until I like the color, usually 2 hours or so then foil for just under an hour, then back on the grate unwrapped for 20-30 minutes to set any sauce or glaze I might apply after they come out of the foil. Total time is usually just under 4 hours.
post #3 of 6
They take, pretty much, the same time and temp.... I cook mine nekkid.... seasoned, and about 140 to form the pellicle... add smoke... cook at 190-200 for 4-5 hours....
post #4 of 6
Thread Starter 

Thanks for a quick and perfect answer!

post #5 of 6
Thread Starter 

Almost an hour in, Smoker around 260 and meat probe @ 156

post #6 of 6
Thread Starter 
Around 4 hour mark. Coated with raspberry bbq sauce and opened the air a little.
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