Smoked ribs

[Greg Gilliland]

So how long should I smoke ribs on my electric smoker? I know the air temp and that will all  make a difference, just wanting to get a general idea. I will be doing 4 racks of pork ribs.

Thanks Greg

[swp]

Usually takes me 2 to 2.5 hours on my wood smoker. Wouldn't know about an electric smoker hope they taste good though.

[Mint]

When I do mine on my Brinkman propane smoker it takes me 5 or 6 hours but I do them real slow at 200 degrees and they come out great.

[Bobby Urban]

@ 225 there is a formula of 1x1x1 hours.  1 hour in the open, 1 hour wrapped in foil, 1 hour back in the open and done.

I go with an hour or so in the open then about 30-40 minutes wrapped with added juice to really moisten them up and them another hour open on the rack to cook in all the flavor.  Ribs are done when the bend real easy with tongs - over done when the meat is falling off the bones.  

Perfect ribs will have enough texture to need you to pull the meat with your teeth but should come clean from the bone.  If it is falling off or not coming clean you have not hit it perfect.  

If you prefer them another way that is ok too - the above requirements are what judges are looking for in the BBQ championships.

I personally like to fall on the "a little tougher side" as apposed to over cooked falling apart side if I am going to er.  Just my oppinion

Bob Urban

[Missing Impossible]

Baby back or spares?  I've heard of the 3,2,1 method but not 1x1x1.  Baby backs with my WSM usually take 5-6 hours @230 top grate temp.

[Kyle Lancaster]

What Bobby said...

[Bobby Urban]

3x2x1 is the standard that is posted all over the net but I find that if I foil them for 2 hours I end up with mushy, overcooked ribs.  I do agree, depending on temps inside the cooker, that 1 hour on the front end can be  bumped up a bit.  If I am not getting them hot enough I go longest on the front end with a 2x1x1 or so.  This is all just a starting point to get you in the game. You will have to play with it on your own cooker to get the ribs you want.  Also, I only cook spares - Baby backs are resturaunt gimicks that are smaller, less meaty and more expensive per pound.  If you are going to cook ribs - cook ribs and not some cut down version of the real thing.  JMO

Bob Urban

[Dave Bulla]

Usually, the meat will shrink back and the bones will start to protrude from one end.  An inch or better of bare bone sticking out usually means done ribs.  Time is relative.

[Tsalagi]

A good marinade for smoking pork is Wicker's.