Pork rib cooking temp/time?

[cobble]

Hey guys, just bought my MES 40 and I've got a rack of ribs rubbed up, but the MES manual says 225 for 5 1/2 hours. I thought the standard method was 6 hours on 250 using the 3/2/1? Help!

 

[SmokinAl]

Cobble, Don't go by the MES manual. Use the 3-2-1 method at 225, not 250. These are spare ribs,. right? If they are baby backs do 2-2-1. 

 

[cobble]

Cobble, Don't go by the MES manual. Use the 3-2-1 method at 225, not 250. These are spare ribs,. right? If they are baby backs do 2-2-1. 

The manual did say 225. So 225 is the correct temp? I thought it was 250. When all is said and done, what internal meat temp am I looking for? Or am I just watching for it to pull off the bone? Spare ribs

 

[cobble]

Err..., correction...they are babybacks. Odd thing though, I added wood chips, and I'm not getting much smoke. Just a slight whiff. I'm guessing that its taking time for the chips to dry out. Not sure

 

[dirtworldmike]

You should  normally wait until your smoker is up to temp and your getting smoke before you put the ribs in. You don't need billowing smoke. You want what is called TBS (thin blue smoke)  You just want to barely see the smoke coming out. Also if you can smell smoke, your getting  smoke even if it's hard to see.

Like Al said, babybacks 2-2-1

Good luck. And don't forget the Q-View!

 

[ellymae]

Don't smoke by time - the meat is done when it's done. Back ribs typically take around 4-5 hours, look for pull back and the bend test. I have never worried about taking the temp of ribs, it's all feel.

Good luck!

 

[SmokinAl]

Don't smoke by time - the meat is done when it's done. Back ribs typically take around 4-5 hours, look for pull back and the bend test. I have never worried about taking the temp of ribs, it's all feel.

Good luck!

I agree Elly, but for someone doing his first rack of ribs, the 2-2-1 method is pretty foolproof. After a few racks & he has the feel for what he's looking for, then he can go by sight.