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
Ive ground and mixed 60 + pounds of meat so far in 20-25 lbs batches. 1st, it does a much better job than I did manually with out over working the meat. I need to work on my setup a bit to make the...
So I purchased a GMG Jim Bowie prior to owning my Blaz'n Grill GridIron. I had problems from the start and eventually sold it after owning it for a little over 3 months. I paid more than double for...
I have smoked ribs, beer can chicken, pork butts, chicken breasts, all have turned out great. I just turn it on set the temp and forget it.
I agree with everything yamafx4dude said. The box itself is great. Well insulted and large enough for a large family I need to smoke for. However the electronics in this unit suck… DO NOT depend...
This is a nice set it and forget it type of thing. One thing I do want to mention on it...lump coal is not easy to work with on this. Stay with Kingsford. Well made and works like a charm. I am not...
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
- › A meat head from Indiana 4 minutes ago
- › Small Smoker & Pizza Oven 5 minutes ago
- › first try curing - buckboard bacon 8 minutes ago
- › First brisket in Masterbuilt electric smoker 11 minutes ago
- › Hi, from Sunny Texas! 14 minutes ago
- › Gringo Smoker Guatemala 16 minutes ago
- › Insulate or not? 21 minutes ago
- › How much Red Pepper? 21 minutes ago
- › Stump's STRETCH Vertical Smoker: How Do You Transport It? 22 minutes ago
- › Australian Brisket - with Q-View! 47 minutes ago
- › 7-Gal. Mixer Attachment with Tilt by TripleQ
- › Blaz'n Grill Works "Gridiron" by FBI Van Outside
- › Pit Boss Grills 71820 Wood Pellet Grill by miked945
- › Masterbuilt 30" Black 20070511 by Vajinyan
- › Slow 'N Sear by ammaturesmoker
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by Dabnet795
- › Char Broil Offset Smoker American Gourmet Deluxe Grill by Face
- › Weber 7416 Rapidfire Chimney Starter by Cornman
- › Weber 781001 26.75-Inch One-Touch Gold Charcoal Grill by jesse624
- › Camp Chef SmokePro LUX Pellet Grill by Mohole15
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine
- › Seasonings & Marinades
- › Tying a Butcher's Knot