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Smoking baby backs

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cprew11
cprew11 Posts: 45
in EggHead Forum
they say about 1.5 hours per lb, correct?  
St. Louis, MO 

Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • bodiac
    bodiac Posts: 7
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    I just recently started doing turbo cooks for my ribs.  You'll be eating ribs in less than 2 hours.  Some good posts on here reference turbo ribs. Good luck brother.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    Should be interesting.  I don't recall ever seeing rib cooking times based on weight.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • cprew11
    cprew11 Posts: 45
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    jtcBoynton said:
    Should be interesting.  I don't recall ever seeing rib cooking times based on weight.

    I just figured because is was pork. I'll know when they are done, I've smoked ribs plenty on the Weber bullet. This is round 2 on the egg. My first batch weren't great. 


    St. Louis, MO 

    Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
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    At 250 it should always be in the ballpark of 5-6 hours, depending on type of ribs.
    Stillwater, MN
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    cprew11 said:
    jtcBoynton said:
    Should be interesting.  I don't recall ever seeing rib cooking times based on weight.

    I just figured because is was pork. I'll know when they are done, I've smoked ribs plenty on the Weber bullet. This is round 2 on the egg. My first batch weren't great. 


    Cooking times depend on the thickness of the meat.  Weight is used as a surrogate for this for roundish thick cuts.  The thickness of ribs doesn't vary significantly for estimating cooking times.  Cooking time will not change significantly wether you cook one rack or five.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • lousubcap
    lousubcap Posts: 32,406
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    As above, the key is the tooth-pick test.  No resistance in the thick meat and you are there.  250-260*F on the calibrated dome and you are in the time-frame above.  Within reason you cannot truly overcook BB's on the BGE-you may have been aiming for some "pull off the bone" and if you go too far you will get "fall off the bone" but great regardless.  Enjoy.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • cprew11
    cprew11 Posts: 45
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    Thanks dudes. Go Blues!!
    St. Louis, MO 

    Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • jetman96
    jetman96 Posts: 127
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    bodiac said:
    I just recently started doing turbo cooks for my ribs.  You'll be eating ribs in less than 2 hours.  Some good posts on here reference turbo ribs. Good luck brother.
    This. Turbo ribs any night of the week. One hour to dry-brine, rub, and get the egg up to a steady 350, just under 2 hours until toothpick ready. 
    Cincinnati, OH
    Large BGE
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  • paqman
    paqman Posts: 4,670
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    The key for me has been to wrap in foil at one point during the cook for about 45 minutes with a few tablespoons of liquid (cider vinegar or apple juice).

    I usually go for 2-3 hours indirect @ 250F, 45 minutes wrapped in foil and 30-60 indirect without foil.

    Good luck!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Hans61
    Hans61 Posts: 3,901
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    really depends more on the temp you cook at 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • pgprescott
    pgprescott Posts: 14,544
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    cprew11 said:
    they say about 1.5 hours per lb, correct?  
    I go about 3.5 - 4 naked, bones down til they pass the toothpick test. In and out like butter, done. Lots of ways to get there though. Pick one and go. 
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  • cprew11
    cprew11 Posts: 45
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    I find all of the different opinions/methods intriguing. Obviously there is no right way. I'm at 4 hours 20 minutes at a steady 250, no foil.  About to do the toothpick test. Will report back. 
    St. Louis, MO 

    Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • lousubcap
    lousubcap Posts: 32,406
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    @cprew11- quite to the contrary-what you have been exposed to is "there are many right answers" and you just need to go with one and if it doesn't meet your desires go with another.   The BGE is not a digital operation.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • StillH2OEgger
    StillH2OEgger Posts: 3,748
    edited April 2017
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    Once you figure how you prefer your ribs (taste, texture, etc.) you can start narrowing down a preference and then fine tune from there. The only way to really ruin ribs is to undercook them, or torch beyond recognition.
    Stillwater, MN
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  • Principalchef
    Principalchef Posts: 15
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    2nd try at ribs today. 90 minutes at 300, then 90 minutes covered in foil with some apple cider. I let it sit and steam for another 45 minutes.  Going without the steam next time. Great taste, but falling off the bone a little too much. 
    Love cooking on my XL BGE for 2, 12, or 100!
    www.principalchef.com

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  • sumoconnell
    sumoconnell Posts: 1,932
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    lousubcap said:
    @cprew11- quite to the contrary-what you have been exposed to is "there are many right answers" and you just need to go with one and if it doesn't meet your desires go with another.   The BGE is not a digital operation.  
    Agreed.  Many paths to the top of the mountain, but the view is the same. 
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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