Extending Cook Time For Smoking Lots of Ribs

[BHopkins]

We are having a rib cook-off for a church party tomorrow, and I volunteered to cook ribs. When my friend came by yesterday to drop off the ribs, he asked me if I would smoke ten racks of ribs. Although I have never cooked this many racks of ribs at the same time before, I said yes. Now, I'm starting to worry about how much time it may take to cook that many ribs.

My pellet smoker is a medium sized Green Mountain Grill. To cook that may racks at the same time, I'm going to have to stand them up, using rib racks. Either that, or I will use removable shelves, that I use to smoke beef jerky. Either way, I'm confident I can fit all ten racks of ribs in my smoker.

What I'm worried about is how much extra time to allow for that much meat in the smoker. I've cooked three racks at the same time, and only had to extend the time perhaps 30-45 minutes, over when I cook one or two racks. But this is different. Any experience here with cooking large amounts of ribs? How much time should I add for each additional rack of ribs? Is the formula linear, that is simply add a given amount of time for each additional rack? Or is it on a curve?

For this many racks, I'm not going to try to use the 3-2-1 method, but instead going to just power through the stall.

 

[tnt_motorsports]

FWIW I don't extend cook time regardless of the amount of food on the smoker. It is a byproduct of temperature and time. For ribs I use 3-2-1 every time. Shoot for 275 and in 6 hours you will have 10 racks of fall off the bone ribs.

 

[Urshurak776]

Seconded. @tnt_motorsports is spot on.

You shouldn't have a problem.

 

[BHopkins]

FWIW I don't extend cook time regardless of the amount of food on the smoker. It is a byproduct of temperature and time. For ribs I use 3-2-1 every time. Shoot for 275 and in 6 hours you will have 10 racks of fall off the bone ribs.

Thanks. Makes sense.

I was trying to apply what I remember about thermal load, from when I used to do thermal aging testing on automotive components. But what you say is correct. As long as the load is not excessive, so that the smoker can reach and maintain temperature, cook time should remain about the same. With the exception that it may take longer for the smoker to initially reach the set temperature.

Question about your cooking at 275°f, as opposed to 225°f. I've read a number of articles on this subject. The guys that adhere to the science of cooking swear by the 220° - 245°f range for the ideal breakdown of collagen, to tenderize otherwise tough meats. Others, including Myron Mixon, who has definitely won his share of cooking competitions, swear that ribs turn out fine when cooked at higher temperatures. He recommends cooking pork ribs between 250° (baby back) -275° (St. Louis). They don't provide any science to back up their method, only that it works.

(Frankly, I've always been a little suspicious of what Myron shares with us mere mortal outdoor cooking type. I get the impression that he shares enough to get himself a lot of attention, but is very guarded about how he actually cooks, and what wins him all those awards. I get that.)

I tried 275° once. I found the ribs acceptable, but they didn't seem quite as tender as when cooked at 225°.

Have you tried both? What is your experience? Can you tell a difference?

 

[#18FAN]

I’m a 225 to no more than 250 guy and I’m not a fall off the bone but must bite off the bone.

 

[Patman]

When I cook ribs I usually do one hour at 250 and the meats always slides off the bone so easily. I can’t imagine needing to cook them any longer than an hour actually.

 

[BHopkins]

I’m a 225 to no more than 250 guy and I’m not a fall off the bone but must bite off the bone.

Exactly. This is one thing that every competition cook that I have read up on, all agree on. If the meat falls off the bone, you have overcooked and ruined it. Ideal doneness is when the meat cleanly comes off the bone when you bite into the rib.

When I cook ribs I usually do one hour at 250 and the meats always slides off the bone so easily. I can’t imagine needing to cook them any longer than an hour actually.

I'm having a hard time wrapping my mind around this. Even the time I experimented with cooking a St. Louis cut rack at 275°, it still took almost 2 hours.

 

[tnt_motorsports]

Thanks. Makes sense.

I was trying to apply what I remember about thermal load, from when I used to do thermal aging testing on automotive components. But what you say is correct. As long as the load is not excessive, so that the smoker can reach and maintain temperature, cook time should remain about the same. With the exception that it may take longer for the smoker to initially reach the set temperature.

Question about your cooking at 275°f, as opposed to 225°f. I've read a number of articles on this subject. The guys that adhere to the science of cooking swear by the 220° - 245°f range for the ideal breakdown of collagen, to tenderize otherwise tough meats. Others, including Myron Mixon, who has definitely won his share of cooking competitions, swear that ribs turn out fine when cooked at higher temperatures. He recommends cooking pork ribs between 250° (baby back) -275° (St. Louis). They don't provide any science to back up their method, only that it works.

(Frankly, I've always been a little suspicious of what Myron shares with us mere mortal outdoor cooking type. I get the impression that he shares enough to get himself a lot of attention, but is very guarded about how he actually cooks, and what wins him all those awards. I get that.)

I tried 275° once. I found the ribs acceptable, but they didn't seem quite as tender as when cooked at 225°.

Have you tried both? What is your experience? Can you tell a difference?

This is about as opinionated as what's the best oil... temperature, on bone, off bone, sauce etc...

I use 250 to 275F but I have a charcoal/wood Oklahoma Joe's Bandera. My wife does not pick food up including ribs and pizza. My ribs slide off the bones on purpose. I smoke with hickory and charcoal spritzing with apple juice and cider vinegar. When I wrap them I use pats of butter and brown sugar or maple syrup. I finish with sauce on some and no sauce on others.

If you want meat on the bone cook lower at 225 to 250F