BB Rib time

[BB-que]

Anybody have an estimate of how long a large rack of BB will take at 275? They’re damn near 4 LBs - bigger then I’d like but that’s what they sent me. I always have wrapped but gonna go naked this go. Any estimates? Cooking on a RT. Thanks in advance folks

 

[bauchjw]

It’s hard to say, but always best to go conservative and if needed let them rest wrapped in foil or B paper, then towels in a cooler. Very conservative 6 hrs? It’s been a while since I’ve done BB, you’ll get more advice soon!

 

[gmc2003]

If they have a big chunk of loin meat on top. Then they're gonna be harder and take longer to get right. Your probably looking at 4 to 6 hrs.

Chris

 

[sandyut]

If they have a big chunk of loin meat on top. Then they're gonna be harder and take longer to get right. Your probably looking at 4 to 6 hrs.

Chris

4-6 is fairly safe estimate. Most average BB's i have made take 5ish hours at 250

 

[gmc2003]

4-6 is fairly safe estimate. Most average BB's i have made take 5ish hours at 250

Yup, depends on that dang loin meat on top.

Chris

 

[Sven Svensson]

Be sure to post pictures.

 

[Nefarious]

For BB that weigh that much, as said above. The loin is typically on one end. I usually cut that end off and do it as two different cooks, pull at different times. It has been impossible for me to get both sides done correctly as one rack.

 

[BB-que]

If they have a big chunk of loin meat on top. Then they're gonna be harder and take longer to get right. Your probably looking at 4 to 6 hrs.

Chris

I can’t tell, they’re alot bigger than I was hoping for - but they had good reviews from Wild Fork so we’ll see if it’s a lot of loin meat

 

[BB-que]

For BB that weigh that much, as said above. The loin is typically on one end. I usually cut that end off and do it as two different cooks, pull at different times. It has been impossible for me to get both sides done correctly as one rack.

Is there a way to tell loin meat from rib meat? Starting to regret buying these things, had no idea they were that big and probably bunch of loin meat

 

[Nefarious]

I just cut off the ribs that have the thicker meat. Alternatively, I suppose you could cut the meat off the thick end to make them all the same thickness.

I'm assuming that one end is normal ribs and the other end is thick loin meat.

 

[912smoker]

Pics of the ribs would help give you a better answer

Keith

 

[Nefarious]

Anybody have an estimate of how long a large rack of BB will take at 275? They’re damn near 4 LBs - bigger then I’d like but that’s what they sent me. I always have wrapped but gonna go naked this go. Any estimates? Cooking on a RT. Thanks in advance folks

Could you post a pic?

 

[BB-que]

Could you post a pic?

I cooked ‘em and posted last night the finished product, meant to add to this thread but was busy and forgot - don’t know how to link a thread or would. They were fine, everybody enjoyed them but no doubt about it quite a bit or loin mean making up that weight. Ill go back to shopping in person getting the smaller ones without all that loin.