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Pork baby back ribs time and temp help.

wepinsf
wepinsf Posts: 49
in EggHead Forum
Have about a three and a half pounds of baby back ribs.  Egg at about 250 and wanted to do them as slow as possible but still be cooked in about three hours.  Any recommendations for final temp and time?  As always thanks for the help!
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    3 hrs at 250 is not gonna happen unless you Turbo them. Turbo is 350 degrees for an hr and 40 minutes. Ribs at 275 will put you at approx 4.5 hrs.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Little Steven
    Little Steven Posts: 28,817
    I would do them low and slow to absorb some smoke for an hour and a half and then foil for an hour at 375* and then grill hotter for half an hour. Still tight but you can do it.

    Steve 

    Caledon, ON

     

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  • wepinsf
    wepinsf Posts: 49
    Thank you, I guess I better start cooking. Is 200 about the right temperature for being done?
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  • PASmoke
    PASmoke Posts: 279
    @wepinsf --  It's going to be hard to get them done at 250* in three hours. That temperature is usually going to take 4 to 5 hours to finish ribs depending on your preferred texture and size of the ribs. I would suggest that you give yourself a little more time and let them go for an hour 1/2 unwrapped at 250*.....then wrap them in tinfoil for an hour 1/2.....then place them back on for an hour + unwrapped again. The extra hour to 90 minutes will greatly reward you with perfect ribs.

    Adding some apple juice, brown sugar & honey in the tinfoil when you wrap them won't hurt either. 

    Of course, you could also just go 325-350 indirect for an hour unwrapped, hour 1/2 wrapped and 30 minutes unwrapped again if you HAVE to get them done in 3 hours. 

    Let us know what you ended up doing....post pics!
    Atlanta, GA - Large BGE x 2

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  • SoCalTim
    SoCalTim Posts: 2,158
    While you can cook to temp on ribs, the normal rule of thumb is the 'bend' test. Grab your ribs on one end and when they bend in a 45 degree angle, they are done.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited August 2015
    I did a rack last week in about 40 minutes. 20 minutes at 15PSI in the pressure cooker (in about a quaet of apple cider) followed by 20 minutes (sauced) on the egg ar 400° raised direct. Smoke wood of choice.

    Not the best I've ever had, but not too bad. Definitely quick! :)

    EDIT: Sorta like this... except with the egg.
    https://www.youtube.com/watch?v=L-YtBqH_j9Y

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Carolina Q said:
    I did a rack last week in about 40 minutes. 20 minutes at 15PSI in the pressure cooker (in about a quaet of apple cider) followed by 20 minutes (sauced) on the egg ar 400° raised direct. Smoke wood of choice.

    Not the best I've ever had, but not too bad. Definitely quick! :)

    EDIT: Sorta like this... except with the egg.
    https://www.youtube.com/watch?v=L-YtBqH_j9Y

    Boiled ribs? I hear Fresca is a great boiling liquid.

    Steve 

    Caledon, ON

     

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  • Mikee
    Mikee Posts: 897
    For a quicker cook, I would get the temperature up to something at 350* indirect then back down the heat after an hour.
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