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How long to smoke

Does it make a difference when you smoke them for six hours or more, as opposed to just one hour? I've heard it both ways. I've only had them when they've been smoked for several hours, but I've heard some say that's unnnecessary. Im interested to hear what you guys think.

Replies to This Discussion

Permalink Reply by Jeremy Flynn on May 29, 2009 at 1:39am

There is only one way to acheive a seriously good rib. That is smoke them for 4-6 hours at 225. To cook them in one hour you would need at least 350 degrees. This defeats the purpuse of smoking meat. You want them to cook down very slowly from the outside in. Be sure to research a good dry rub, mop, and finishing sauce.

Permalink Reply by Ryan Cate on June 2, 2009 at 12:21pm

I use my Weber Gold to charcoal cook and smoke the ribs about 4 hours with an off-set basket for the coals and wood (cured wild cherry wood). Sometimes I mop, but the last last 30 minutes I put my sauce on. I like to cook mine like I do in competition so that the ribs bite off the bone as opposed to fall off the bone, but they are both awesome options! I just try to keep cooking the same way I do in competitions so I don't have as much to remember!

Permalink Reply by Anthony Young on June 3, 2009 at 9:44am

This is my preferred choice for preparing my ribs as well.

Bob Hill said:

Bob Hill said:
I like to smoke babybacks for two or three hours and then wrap in foil for two hours at 250, that the way Momma likes em and if SHE is HAPPY all is right in the universe. And I have done ribs every which way you can think of and in my opinion this method works the best...Bob Hill

Permalink Reply by Denise Blouin on June 3, 2009 at 11:47am

Do you wrap them in foil at all? I have the Performer by Weber and I usually use a dry rub and place the ribs in a rib rack. I do indirect grill them for about 1 and a half to 2 hours. What does the wrappng in the foil do? And do you wrap each individual rack? Thanks so much!!

Paul Levin said:

I have to chime in here because there is some bad info going on here. I cook on a championship team. We compete in The Royal in Kansas City every year and have placed as high as 3rd. First of all lets talk temp. Ribs should be cooked at 225-250 for 4 to 5 hours. The meat should NOT be falling off the bone, this is a clear sign of overcooked ribs. Ribs absorb smoke quite easily so a modest amount of smoke will be sufficient. You must peel the membrane off the back of the ribs for penetration of smoke. A glaze of honey, mustard, and a touch of your favorite sauce will make your ribs come alive if applied lightly in the last hour of cooking. A great sign of a finished slab is when you pick them up from one side, the other side flops almost straight down and has no stifness. I hope this helps you folks, feel free to ask any questions if you wish.

Permalink Reply by mike malone on June 12, 2009 at 6:05pm

i like to smoke for 2 hrs....then place in foil..drizzle with honey all over...pour apple juice inside my foil tent..seal and bake in smoker for another 1-2 hrs

Permalink Reply by Joe Kovach on July 5, 2009 at 11:04am

I have used my pressure cooker to precook my ribs before I turn them over to the grill. Helps to make them fall off the bone and not have to cook as long on the grill. (for those days you can't spend all day on them).

Gary said:

I understand getting the smoke taste, however what about the tenderness, was is the best way to get the ribs tender, I am talking about fall off the bone tender

Permalink Reply by Mark Christopher Lawrence on July 8, 2009 at 11:14am

Ken, What temperature do you like to use for ribs?

Ken Chiatello said:

I agree with the responses so far, but more importantly is the temperature at which you smoke the ribs. Low and slow seems to work the best for me. It allows time for the smoke to permeate and flavor the meat without causing it to dry out.

Permalink Reply by Gordon Cameron on July 8, 2009 at 3:41pm

One thing to remember is that smoke is a spice. Just as it's possible to put on too much salt or too much pepper, it's possible to put on too much smoke. So the answer to your question really lies with your intended audience. How much smoke do they like? I personally like a good bit of it, but have family members who like it a bit less. How much I smoke depends on who I intend to feed.

Permalink Reply by Brian Denham on July 8, 2009 at 5:24pm

melissa gigax said:

Jake,
One hour will not infuse the smokey flavor that most of us are looking for. 2 hours minimum, but 3-4 is best. More than that, in my opinion (unless you are smoking a large quantity) is not necessary.