Ribs Cook Time

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Buckeye1

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Original poster
Apr 23, 2020
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I was reading an article about how Rodney Scott makes his ribs. So in short, spare ribs cooked between 220-250 for about 2.5 -3 hours. I know ribs don’t cook to time. But does 3 hours or less make sense? I also realize he can’t give his exact methods away. So just looking the opinions of the SMF pros!

See screen shot from article.
 

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But doesn’t 3 hours or less make sense?
Ribs methods are very subjective with both the type and amount of seasoning / sauce... and the tenderness of the finished rib. And full spares take more time than a St Louis rack.

For me, I usually make the call between 3 and 4 hours with regards to color. And then I decide to let them ride it out, or if I want to wrap for an hour and then evaluate the tenderness. My total time would be 5 to 6 hours with some wrap time, and my tenderness is bite-thru, but not fall-off-the-bone. My rub is not overly heavy, and I don't put much sweet or too many goodies for the wrapped step.
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Ribs methods are very subjective with both the type and amount of seasoning / sauce... and the tenderness of the finished rib. And full spares take more time than a St Louis rack.

For me, I usually make the call between 3 and 4 hours with regards to color. And then I decide to let them ride it out, or if I want to wrap for an hour and then evaluate the tenderness. My total time would be 5 to 6 hours with some wrap time, and my tenderness is bite-thru, but not fall-off-the-bone. My rub is not overly heavy, and I don't put much sweet or too many goodies for the wrapped step.
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That’s been my experience also.
 
Technically they're safe to eat at 145*.


Chris
 
Technically they're safe to eat at 145*.
Yes, but spares will be chewy since they are from the belly.

Meanwhile, the "higher on the hog" back ribs often have a strip of loin meat that is fine at 145°ish, but I like to take the rib meat farther until it's at least probe tender. It's funny, but when you cook a crown roast, the ribs aren't bad at 145°.

You can see that strip of loin meat on these. When it's overly thick, I just fillet it off because it's going to dry out.
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Yes, but spares will be chewy since they are from the belly.

Sorry Wayne, I should have used an emoji. I was being a little sarcastic with my answer. After all I don't remember the OP saying the ribs were good --> just done. LOL

Chris
 
Generally accepted:
3-2-1 for sides
2-2-1 for backs

meaning:
no wrap/wrap/unwrap

BUT as we all know, they can take longer/they can take shorter.
I usually wrap, but find 2-2-1 to be the sweet spot for spares. Tender, but still with a little "bite".
 
I was being a little sarcastic with my answer.
Sarcasm can actually be a sign of intellect.... no wonder I didn't get it. 😄😄😄
Generally accepted:
3-2-1 for sides
The cook-by-the-number rib technique(s) are great when explaining to someone the particular steps you used.

I think the 3-2-1 method began with cooking slabs of spares. But it can kill St Louis or loin ribs.
 
I did some more digging on the Rodney Scott method and it leads to soma more thoughts. He uses Accent in his rub and mops the ribs with a vinegar / citrus sauce twice during the 3 hours. My guess is the msg and sauce acts like a tenderizer. I’m gonna try this after the holiday to see how it turns out.
 
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