I'm going to smoke 16 pounds of pork spare ribs on a Brinkman Gourmet electric smoker for the first time. The book says to smoke for 45 min. per pound which would take about 12 hrs. It will be about 95 F in the shade and the wind will be about 5-10 miles per hr. and I plan to keep the water pan from going dry. I know the math is correct but do I really need to cook the ribs that long?
Related Forum Threads
- MES 40 electric smoking Ribs today. Water or not? Last post on 11/20/10 at 7:49pm in Pork
- My full MES Last post on 6/12/10 at 9:37am in Pork
- MES and Pork Shoulder/Butt Last post on 5/26/10 at 10:57pm in Electric Smokers
- First Ribs on New MES... Last post on 4/4/10 at 10:23pm in Pork
- First Chucks on New MES... Last post on 4/9/10 at 8:21am in Beef
Last edited: 9/29/13
- Blueberry-Cherry Dry Rub for PorkLast edited: 10/5/13
- Smoking RibsLast edited: 1/8/12
- Cherry & Balsamic Wet Rubbed Pork RibsLast edited: 8/26/11
- Hawg Heaven RubLast edited: 9/28/11
I was able to make half a burger before the press portion of the burger maker broke. Had to finish the burgers using the machine and my hands, pushing manually. Push down handle and clip broke...
I really enjoyed this smoker - It is being retired for a Old Country Pecos
The family got this for me for a birthday gift ( I chose it, they paid for it). I did not get the WIFI version. Got it home, assembled it (easy) and fired it up. The temp would not stabilize, it...
Bought my T. JR 5 years ago at a Costco roadshow. It made for an affordable start in the smoking and pellet cooker space. Easy setup, but on burn-in the controller and fan burned out. ...
Loving the extra room on the LUX. (Bought as Cabela's Magnum) Smoked 3 turkeys (at once) for thanksgiving and for SuperBowl did a 14lb brisket and 8 chicken quarters at the same time. I...
Smoking time for Spare ribs on an electric smoker?post #1 of 87/3/10 at 3:45pmThread Starter
SmokingMeatForums.com Top Pickspost #2 of 87/3/10 at 4:30pm
Throw the book out the window!!!If you cook ribs for 12 hours you will be able to use them for boot soles!!!!
Do your spares 3- 2 - 1 method and you'll be fine,
on the smoker w/ tbs for 3 hours ,foil and on the smoker for 2 hrs and then back on the smoker w/ no foil 1 hr to firm the ribs back up. if you want to sauce your ribs do it the last half hour of the 1 hour after foiling.
I do my ribs by sight ,When i think i have enough pull back they are allmost done.post #3 of 87/3/10 at 4:41pmpost #4 of 87/3/10 at 5:26pmThread Starter
3-2-1 it is--I'll wrap the slabs individually in foil after 3 hrs and put them back in the racks. I'm using a vinigar base marinade and I might or might not thicken some with corn starch and baste before the last hour. I'm having 20 people over for ribs on the roof to watch fire works tomorrow night and I'm thinking of wrapping the ribs in foil again and heating them on the grill just before serving. I'm worried they won't be cooked in time if I plan it to the minute. Thanks for the help!post #5 of 87/3/10 at 8:56pmThread Starterpost #6 of 87/3/10 at 9:49pm
yo jbetting, welcome to SMF.
It would do you good, to sit down 30 minutes, and read some of the posts and help files on cooking ribs. It will save you in heartache .
Yes allow at least 2 hours to for the ribs to be done prior to your event. They will keep just fine sealed in Tin Foil in a cooler stuffed with towels or newspapers, with some bbq sauce. Right before serving if you have a grill put them on the grill baste with sauce until has a nice glaze, and serve hot..
post #7 of 87/5/10 at 11:56amThread Starter
Wow!--3,2,1 worked like a charm. I ended up doing 19 lbs in 6 hr and 40 min-(took time to foil etc.). I put 12 oz of Kern"s Nector Mango in the smoker water and it really gave the ribs an interesting flavor twist. Got done about 2.5 hrs before service time. I packed the foiled slabs in a cooler after and they were still hot when I took them out for dinner--Lots of rave reviews and a good time was had by all. Thanks for all the help.post #8 of 810/13/14 at 10:16am
I realize it's been 4 years since your post but maybe somebody else will need the info.
As for the time, your Math was correct...sort of. 12 hours probably left you with briquets.
That 45 minutes per lb would be for each rack. Assuming each rack was about 4 lbs, then a good time would be about 3 hours.
Hope this helps.
- Smoking time for Spare ribs on an electric smoker?
SmokingMeatForums.com Top Picks
- Blueberry-Cherry Dry Rub for Pork
- › Cold smoke build 1 minute ago
- › Chuck roast first attempt (QView) 1 minute ago
- › In response to cranky's porkapolypse 11 minutes ago
- › Good starter smoke 17 minutes ago
- › wood vs. pellets? 26 minutes ago
- › Masterbuilt Sportsman Elite 44" propane smoker 27 minutes ago
- › More Canadian Bacon in "POPS BRINE" 36 minutes ago
- › VACUUM SEALING DISCOUNT FOR ALL MEMBERS 1 hour, 1 minute ago
- › Another VacuumSealersUnlimited thread plus VacMaster review 1 hour, 1 minute ago
- › Best Vacuum Sealer? 1 hour, 1 minute ago
- › STUFZ-ORIGINAL STUFFED BURGER MAKER by mstphrchrstphr
- › Brinkmann 805-2101-S Pitmaster Deluxe Smoke 'N Pit by cdpromo1
- › Davy Crockett by accunlmtd
- › Traeger Junior Pellet Grill by Joe Fenn
- › Camp Chef SmokePro LUX Pellet Grill by Joe Fenn
- › Black Maverick ET-733 Long Range Wireless Dual Probe BBQ Smoker... by Sauced
- › Nesco VS-02 Food Vacuum Sealer, Black/Silver by Sauced
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives