On 18-Sep-2004, BubbaBob > wrote:

> "tranch728" > wrote:
>
> > Cleaned out the freezer today and found a 4 pound pork roast
> > and some
> > large pork ribs (loin ribs?) hiding in the back. Thought I'd
> > smoke 'em for friends coming over tomorrow as a surprise.
> > Got some nice apple wood the other day from an orchard near
> > the house so
> > I thought I'd smoke the ribs and roast at as close to 225
> > degrees as I could get but not quite sure how long to smoke
> > each. I know the roast should go in first and take, maybe 4 - 6
> > hours? How about the meaty ribs?
> >
> >
> >
>
> Until the meat breaks when you fold the rack. You can't barbecue by
> the clock.

What BubbaBob said, but if you can hold your 'cooking' temp at 225°F,
a 4# roast and big ribs should get done near the same time. I'd guess
over 6 hours up to 8 or more. Use the crack test on the ribs and a meat
thermometer on the roast. Get the center of the roast to 190° or better if
you want to pull it. Near 160° if you want to slice it. Don't sweat the small
stuff and remember that it's all small stuff.

--
Brick(DL5BF, WA7ERO, HS4ADI)


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