Pellet Fan
Recipe Section => Pork => Topic started by: Canadian John on January 11, 2021, 10:49:30 AM
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The following GUIDE should help anyone seeking a cook time for pork ribs. These data were compiled by a person on a another form. It may prove helpful if for whatever reason if a cook temperature and time
is sought.
St. Louis
225 5 to 6 hours
225 5 hours no foil
225º Allow 5 to 7 hours
250-275 for about 4-4.5 hours
275 3/2 (Franklin)
325 2 hours and 15 minutes
350 - 375 for 120 minutes
Baby backs
225 3 to 4 hours
250 for 5-5:30 hour range
250-275 for about 4 hrs, no foil
225º Allow 4 to 5 hours
250 for 5-530 hour
250-275 for about 4 hrs
275 indirect for 3 hrs. Do not open or flip
275 3 hrs (sauce the last 20 mins) . No foil needed and they will be perfect.
275 4.5 hrs and never foil. Perfect rib's everytime.
275 More like 3/.5/.5 (up to one) in an egg.
275 for 3 hrs.
275 for 3 hrs
275 for 4.5 hrs
350 indirect for 1hr 40 min. I like a little bite. Baby Back Turbo Ribs (No flip).
350 for 1hr 40 min
350 - 375 for 100 minutes
As a GUIDE, there are variables that must be considered such as: personal evaluation of the cooked ribs, rib weight, opening the pit during the cook, actual grate temperature...
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I am not trying to be a downer, and it is a good guide for someone who needs help, which I appreciate. But these number do not correspond to how I would cook ribs.
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I'm probably not understanding some entries, but there seems to be some contradictions (i.e., Baby Backs @ 275°).
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I'm probably not understanding some entries, but there seems to be some contradictions (i.e., Baby Backs @ 275°).
Same here. It seems more confusing than useful to me.
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The chart is much appreciated but the data is confusing and IMO, not exactly accurate. ???
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I respect all the comments. The reason the data may be confusing to some is that all of it came from individuals. There was o blending of numbers or adjustments made. I just thought this could help guide a newcomer or help someone wanting to cook at a different temperature.
IF IT'S THAT BAD I'LL DELETE IT.. It will be gone in 24 HRS if I don't hear anything positive by then. Thank you.
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Oh, John, I always look forward to your posts and have often thought of you as a really nice, helpful, guy. I didn't mean to dump on you. I just didn't know which entry to believe might be correct for my situation. If I don't know which one to "believe" then I really can't "believe" any individual one.
IDK if you should delete it. Maybe edit the last statement by adding something like people cook their ribs differently based on ...
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Don't delete. Big Brother does not live here. We are not Tweeter or Facebook. Differences of opinion should be seen here. I think a lot of the data depends on what time of year, how accurate the pit control, personal taste, and in particular the size and weight of the rib rack. I always look for 3lb or less because they indicate younger (sometimes) piggies and small round bones, which I prefer (more meat to bone size IMO.) A 4 lb baby back, or should I say senior back?, will be fatter and take longer to cook. Same with spares. Also, some like em chewy and some mushy, so time variation is expected. And--I may be all wet!
I will say that your presentation does not help me pick the right time without those other variables, but still is appreciated as always. :2cents:
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I wouldn't delete it either, but would suggest clarifying that it is a list of multiple answers provided by people on how they cook. Trying some of these suggestions until you get the desired level of texture you desire.
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I like to do my St. Louis ribs at 225 which allows for me to drink more beer while they cook. One thing that I noticed is the quality of the ribs makes a bid difference. Of course a thin rack will cook faster than a thick rack. Mine usually take between 4 and 5 hours.
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I do both at 275 for about 4 hours, no foil. which is about what the chart says.
Altitude does make a time difference.
I find the most cooks take at least 10 minutes longer here (~5600ft) than when I was in Texas.
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My brother was interviewed by an online radio station several years back as part of advertising for his BBQ business. The DJ asked him how long it took to cook ribs. His reply was something along the lines of - my brother taught me that they would be done after 12 beers. That was my rule of thumb when I was cooking on a 3 tiered Kenmore propane grill and moving ribs around over a pan of apple juice.
After I migrated to pellet grills, it has been 3.0-3.5 hours at 250°-275° for baby backs and about an hour longer for STL style ribs.
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IMO it should not be deleted. One should use as a guide.
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This is a useful general guide to those with little or no experience in smoking ribs. I think the numbers above(except for maybe the 350+ temp cooks) will get the cook 90% to where they need to be.
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I thank all of you for your kind words. I will leave this post open.... My thin skin gets the best of me at times.
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I thank all of you for your kind words. I will leave this post open.... My thin skin gets the best of me at times.
How can anyone from Canada have thin skin especially with the cold weather you all have up their. Just asking for a friend
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Thats an easy question: They just hibernate till spring :rotf: