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Time Question?

post #1 of 14
Thread Starter 
I am new to the forums and man there is some great information on here. I have a quick question for everyone. I have been "smoking" on a grill for a while and just bought my first real smoker. I have read on here for ribs it takes 5 to 7 hours for a good out come, does the time change for the more meat you add? Thats to say is it 5 hours for 1 rack but if you do 5 racks it will take longer? Thanks in advacne for you help.
post #2 of 14
Slightly, yes. Hard to tell...it can vary with a few factors. Stop by the Roll Call forum and let us know what yer runnin' and other stuff. moreinfo = better answers! Welcome to SMF!

And on edit...time is only an approximation. You DO have a good thermometer, right?
post #3 of 14
Thread Starter 
Wow thaks for the quick answer. I am using a bbq grill ware vertical propane smoker. I do have a thermometer but i have read on here that for ribs its better to use the "bend test" over a thermometer because of the bones and such.
post #4 of 14
The bend test is a good way to tell. As time goes on, you'll be able to tell by looking. As to the time difference, it won't amount to much. What kind of ribs are you doing? That will matter on your cooking times and techniques. Please take pictures, if you can. We enjoy that.

Welcome to the forum. We're glad you're here!
post #5 of 14
Thread Starter 
I bought some baby backs from sams club (man what a deal). I will be doing about 6 racks monday for some co-workers. Ive got my test rack smoking as we speak. Its been on for about 45 minutes and its all i can do to not open the door to see how pretty they are.

I have had good luck in the past with ribs on a grill but this is my first run with them on the smoker. Ive done a few chickens and what not on it but not much else, cant wait for the results.
post #6 of 14
true dat...I was wondering about the cooking temp. It takes ALOT longer at 200.
post #7 of 14
Thread Starter 
Im trying to keep the temp around 220 but its hard because ive not figured out all the tricks to the new smoker. It seems like a very little turn of the knob make a big difference in temp. I guess that comes with use.

I see on here most people do their ribs with a rub and add sauce only in the last few minutes. Can you put sauce on to early? When i do them on the grill with indirect heat i use sauce from the start, never used a rub but i am this time.
post #8 of 14
Sauce is for after. Maybe the last few min, but you don't want it burning up on the meat...especially if yer a sweet sauce fan. Warm a pot of itup, and serve on the side. Sugar burns like crazy. Made some rocket fuel the other day with it. Yes, really.
post #9 of 14
Due to the high sugar content in sauce, it's not the norm to put it on too early. If you do, you tend to get a caramel like texture on the outside that some don't care for. Sugar burns very easily too. I think you'll find with the rub you're using is that you won't need any sauce at all. You might have it handy at the table though, just in case. This is only my opinion though. I tend to like the flavor without the sauce, but that's just me.
post #10 of 14
Thread Starter 
I've never thought about the sugar burning. I just always put a lot of sauce on it because thats all I knew, see thats why i joined this forum you folks are a fountain of information. Thanks for all the help.
post #11 of 14
Thread Starter 
Man the ribs turned out GREAT. 5 hours and they are perfect. Has anyone used rib racks and do they make a difference?
post #12 of 14
Well done! Congrats!I use rib racks once in a while..I can fit B.B's on my ECB, but spares I gotta cut. Usually 3 or more slabs and I gotta go with the racks.

HINT: those long steel skewers for kabobs can be finagled to stand up ribs in yer machine. Use 6- 3 top, 3 bottom. Just slip 'em thru the rib near a bone and stand 'em up!
post #13 of 14
Fasttakintn -

I have a guide sheet for times and temperatures you can download.

post #14 of 14
Thread Starter 
Thats a great link thanks.

Im doing 6 racks of ribs and 12 chicken quarters monday. My smoker isnt big enough to do it all at the same time so would i be better off to do the ribs or the chicken first? Which one will warm up with the best results? This is my first smoke for a crowd and I would like it to be great.

Also the ribs I did the other night had little if any pull back form the end of the bone, did I do something wrong or is this a hit and miss thing?
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