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I know they are done when they are tender—not at a set number of hours. But we need to eat at about 6pm for logistical reasons.

Was thinking of putting them in at 4am so 13h total cook time + 1h rest.

Anyone done this before? Want to smoke at 225 degrees Fahrenheit.

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  • Welcome to the site. I don't see a question, you seem to have a plan already. Asking for opinions is off-topic, are you asking whether your cooking time is about right? – GdD May 21 '20 at 7:30
  • That sounds like a really long time. Spare rib, baby back, or country ribs? Just the ribs, or are they still attached to the belly? – moscafj May 21 '20 at 11:34
  • @moscafj They are still attached to the belly. – Derek Fulton May 22 '20 at 8:08
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Based on your comment, you are basically barbecuing pork belly with the ribs still attached. I like the approach these folks take. You will want to maintain your smoker temperature at 225F (107C). You will also want to use a probe thermometer. They suggest treating the belly almost like one would treat brisket; that is, when the internal temperature reaches about 165F (74C), to wrap it in foil. Then, continue until the internal temperature reaches 200F (93C). Their belly took 8 hours using this method. Given that yours still has the ribs attached it will likely take a bit longer. It's hard to estimate time beyond this. You will want to monitor temperature. If it is done early, just keep it wrapped and place it in a cooler.

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