Monster pork rib help please.

[808smokes]

long time lurker, first time poster.
got these bad boys this week. 10lbs and 12 ribs per pack.
going to use my go to pork rub (Sweet Rub O’ Mine)

any suggestions on cooking ribs this size? I was thinking to stick with the 3-2-1 formula but due to the size should I be cooking at 250-265? Maybe longer cooking time? Last question - should the fact that they are individual pieces impact my cooking?

 

[old sarge]

Those are some hefty ribs; which I could answer your question. I guess you could put a temp probe into one and check them all when the temp hits what you desire for an IT.

 

[808smokes]

Those are some hefty ribs; which I could answer your question. I guess you could put a temp probe into one and check them all when the temp hits what you desire for an IT.

Appreciate the check in Sarge.

 

[jcam222]

What kind of pork ribs are those??

 

[808smokes]

What kind of pork ribs are those??

I think just a really thick cut country rib but I honestly don’t know. Invoice said short rib but I don’t think so. I had my chef at the hotel order me a case (4 bags) because he served them once and they were decent and he and I thought they’d be great in my smoker.

 

[SmokinEdge]

I’d probably stick with the 3-2-1 process. I cook to IT not time, so give them a couple or three hours of smoke 225-250 (everyone’s pit runs a bit different) then I would probe temp, wrap them at about 155-160 IT. Take them to 185-190 IT then finish them how you like. Personally, I don’t take ribs over 200 IT.

 

[SmokinAl]

Never seen anything like that, they look like loin ribs, what did the package say?
Al

 

[jcam222]

Never seen anything like that, they look like loin ribs, what did the package say?
Al

I was thinking maybe like back ribs with the whole loin attached? If so pretty tricky to not dry them out. I struggle with most babybacks that have too much loin left on.

 

[808smokes]

Never seen anything like that, they look like loin ribs, what did the package say?
Al

I got them from Sysco and box just said pork ribs. Wholesale packaging so not a ton of info. I’m cooking today so I’ll post pics later and then check with the supplier monday to get more detail on the cut.

 

[808smokes]

I’d probably stick with the 3-2-1 process. I cook to IT not time, so give them a couple or three hours of smoke 225-250 (everyone’s pit runs a bit different) then I would probe temp, wrap them at about 155-160 IT. Take them to 185-190 IT then finish them how you like. Personally, I don’t take ribs over 200 IT.

Thank you. Sound advice.

 

[808smokes]

Stuck them in about 90 minutes ago. I’ll post a pic of the finished product. Spread them out over two racks rather than the pic below.

 

[pineywoods]

As big as those are I think I'd stick a probe in them when I took them out of the foil

 

[808smokes]

As big as those are I think I'd stick a probe in them when I took them out of the foil

Will do. At 2.5 hours now and about 158 IT, almost ready to foil.

 

[808smokes]

Done and delicious. Thanks for all the help guys.