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FAQ Subject: How much time per pound of ribs?
I will be smoking about 20 lbs of country ribs using my two electric smokers. (Brinkman) How much time for pound should I give them. The same question applies to chicken breast - no bones or skin. All I can find for recipes are either whole chickens, halved or quartered or in the case of port - bone in ribs.
Thank you for your help
Sorry to be tardy. Was in KC, MO judging the American Royal Barbecue Contest..
I hope that you clicked into "According to Smoky" and read the "Glossary" to find what you meant when you wrote "smoking," and then read "Burning Wood & Blowing Smoke."
The next thing you need to do is get an accurate thermometer so you can tell what the temperature inside the cooker/smoker is. Time is a function of temperatures ---- the meat at the start, the temperature inside the cooker, the ambient temperature at the time.
If you cook at roasting temperatures (350°) the time will be 25-30% of the time for barbecuing temperatures (210°)
I recommend that you click into the Barbecue Store from www.barbecuen.com and check out "The Great American Barbecue & Grilling Manual" which can turn you from a tyro to a pro easily and pleasantly.