Time and temp?
 

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?

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?
>
>

Loin backs might only be a couple of hours. Spares 3-6 hours and
probably closer to the 6 then the 3.

BBQ

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?
>
>

Loin backs might only be a couple of hours. Spares 3-6 hours and
probably closer to the 6 then the 3.

BBQ

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?
>
>

Loin backs might only be a couple of hours. Spares 3-6 hours and
probably closer to the 6 then the 3.

BBQ

"BubbaBob" > wrote in message
0...
> "tranch728" > wrote:
>
> > snip <<
> > 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.

I know the meat will only be done when it begins to come away from the
bone. I was just looking for a "general" time to begin so dinner wasn't to
terribly late.

"BubbaBob" > wrote in message
0...
> "tranch728" > wrote:
>
> > snip <<
> > 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.

I know the meat will only be done when it begins to come away from the
bone. I was just looking for a "general" time to begin so dinner wasn't to
terribly late.

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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"Brick" > wrote in message
...
>
> On 18-Sep-2004, BubbaBob > wrote:
>
> > "tranch728" > wrote:
>
> 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)
>

Did the roast and ribs today and they came out just great. Had a bit of
a time trying to keep the heat at 220 - 225 but over all did a pretty good
job. I'm beginning to know how many coals to throw on to keep a temp
constant and how many not to put on cause it'll raise the temp.Temp got up
to 325 for a bit, but just opened the lid for 15 minutes or so until it came
back down and things were fine. Used 2 small 1 inch round by 8 inch long
pieces of wood and they gave just enough smoke flavor for taste and didn't
overpower the food.
Maybe because of the few higher temps the roast and ribs were done in
about 4 - 41/2 hours. Roast was 160 degrees for slicing and was tender and
juicy. The ribs were "almost" done. Probably could have stayed another 30 -
45 minutes longer, but were tender and almost falling off the bone. Everyone
complimented the chef, so I'd do this again most likely, ate well and left
me with the dishes!!! Thanks to all who helped with information, the dinner
was a success!!!

"Brick" > wrote in message
...
>
> On 18-Sep-2004, BubbaBob > wrote:
>
> > "tranch728" > wrote:
>
> 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)
>

Did the roast and ribs today and they came out just great. Had a bit of
a time trying to keep the heat at 220 - 225 but over all did a pretty good
job. I'm beginning to know how many coals to throw on to keep a temp
constant and how many not to put on cause it'll raise the temp.Temp got up
to 325 for a bit, but just opened the lid for 15 minutes or so until it came
back down and things were fine. Used 2 small 1 inch round by 8 inch long
pieces of wood and they gave just enough smoke flavor for taste and didn't
overpower the food.
Maybe because of the few higher temps the roast and ribs were done in
about 4 - 41/2 hours. Roast was 160 degrees for slicing and was tender and
juicy. The ribs were "almost" done. Probably could have stayed another 30 -
45 minutes longer, but were tender and almost falling off the bone. Everyone
complimented the chef, so I'd do this again most likely, ate well and left
me with the dishes!!! Thanks to all who helped with information, the dinner
was a success!!!

tranch728 wrote:

> "Brick" > wrote in message
> ...
>
>>On 18-Sep-2004, BubbaBob > wrote:
>>
>>
>>>"tranch728" > wrote:
>>
>>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)
>>
>
>
> Did the roast and ribs today and they came out just great. Had a bit of
> a time trying to keep the heat at 220 - 225 but over all did a pretty good
> job. I'm beginning to know how many coals to throw on to keep a temp
> constant and how many not to put on cause it'll raise the temp.Temp got up
> to 325 for a bit, but just opened the lid for 15 minutes or so until it came
> back down and things were fine. Used 2 small 1 inch round by 8 inch long
> pieces of wood and they gave just enough smoke flavor for taste and didn't
> overpower the food.
> Maybe because of the few higher temps the roast and ribs were done in
> about 4 - 41/2 hours. Roast was 160 degrees for slicing and was tender and
> juicy. The ribs were "almost" done. Probably could have stayed another 30 -
> 45 minutes longer, but were tender and almost falling off the bone. Everyone
> complimented the chef, so I'd do this again most likely, ate well and left
> me with the dishes!!! Thanks to all who helped with information, the dinner
> was a success!!!
>
>

Happy to hear it was a success. Most around here don't want ribs
falling off the bone. Yes, that is tender, but I like to think of ribs
as finger food. How can you eat ribs when you pick up the bone and all
the meat falls off? :-)

Sounds as though you learned something and had a terrific meal. Great
combination. Now you gotta figure out how to cook a terrific meal and
not get stuck with the dishes too. :-)

BBQ