Loooong cook on Baby Back Ribs

[Twist]

My usual manner of cooking pork ribs is the 3-2-1 method at 275* though I rarely get to a hour after unwrapped and sauced. I'm going to experiment today with a much longer cook and I'm wondering what the collective wisdom is here for cooking at, say 200 - 225, with super smoke on and just letting them go unwrapped?

I recently had some ribs cooked on a Oklahoma Joe pellet cooker that were done practically all day at 185* and they turned out pretty awesome. I would have never thought to cook at that low temp for that long.

Thoughts?

 

[JamesB]

My usual manner of cooking pork ribs is the 3-2-1 method at 275* though I rarely get to a hour after unwrapped and sauced. I'm going to experiment today with a much longer cook and I'm wondering what the collective wisdom is here for cooking at, say 200 - 225, with super smoke on and just letting them go unwrapped?

I recently had some ribs cooked on a Oklahoma Joe pellet cooker that were done practically all day at 185* and they turned out pretty awesome. I would have never thought to cook at that low temp for that long.

Thoughts?

Long before I even heard about the 3-2-1 method, I was cooking ribs on a stick burner (never wrapped) at 225-250, and they nearly always took 6 hours, give or take 30 minutes. Always cooked them until they looked and felt done. Never had any complaints…

 

[Twist]

I've set this cook at 215 degrees with SuperSmoke on. On at 10a and don't need them done until 6ish. I guess we'll see

 

[PriceMP5]

Some of best ribs i Have made actually came from a tip in one of Michael Symons books. He does his ribs at 300 for roughly 3-4 hours on a stick burner. I did 1 hour at 200 super smoke, then did 300 the rest of the way and they were fantastic and I will post a picture later

 

[JamesB]

Matt Pittman cooks his at 275 for about 4.5 hours. Wrapping for the last two.
@Twist I don’t know how much you have read here, but the Traeger ambient temp probe is notoriously inaccurate. Suggest you measure your pit temp with a known accurate probe. As for the Traeger meat probe…almost worthless…

 

[Big Man Dan]

Always cooked them until they looked and felt done.

Hey James, what tips can you give me on how to check the doneness of ribs by feel? I made some ribs this weekend that were 'done' by temperature but not done in terms of optimal consumption.

 

[arzoumanian]

I did ribs this weekend, 180 for 3 hours with super smoke on, 225 for 2 hours wrapped, 1 hour directly on the gril still at 225 super smoke on. They were perfect!