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.

  • 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
    Commented May 21, 2020 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
    Commented May 21, 2020 at 11:34
  • @moscafj They are still attached to the belly. Commented May 22, 2020 at 8:08

1 Answer 1


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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.