Ribs are one of many meats you can cook on a smoke barbecue.
The United States Department of Agriculture (USDA) makes recommendations on long to smoke meat. Thaw frozen, raw meat completely in the refrigerator. If you pre-cook meat in a microwave or conventional oven, don't allow lag time between the pre-cooking and smoking. Use both an oven thermometer to test the heat of the smoking barbecue, and an internal meat thermometer to see that you have the smoking process hot enough. Add this to my Recipe Box.
Steaks, Roasts and Chops
The USDA recommends cooking raw beef, pork, lamb and veal steaks, chops and roasts to a minimum internal temperature of 145 degrees Fahrenheit. Expert barbecue smokers recommend cooking brisket and pork butt at 225 degrees for 90 minutes per pound. Aim for the finished internal temperatures for sliced brisket at 180 degrees, pulled brisket at 195 degrees, sliced pork butt at 175 degrees, and pulled pork butt between 190 and 205 degrees. Cooking times may vary with the size of the meat.
Ground Meat
Cook all raw, ground meat to an internal finished temperature of 160 degrees. A meat loaf with the barbecue smoking temperature between 250 and 300 degrees takes 3 hours to cook. For spare ribs, get the temperature of the barbecue smoke anywhere from 225 to 240 degrees. Cook spare ribs for 6 hours with a finished internal temperature of 175 degrees. Baby back rips require heat from 225 to 240 degrees. Cook them for 5 hours to a finished internal temperature of 168 degrees.
Chicken
A safe minimum internal temperature for chicken is 165 degrees. To smoke-barbecue a whole chicken, plan on 4 hours of cooking time at 250 degrees. A large roasting chicken may take longer. Your finished internal temperature for a whole chicken is 167 degrees, with the thermometer pushed in the thickest part of the chicken breast. Chicken thighs require your smoke barbecue heat at 250 degrees for 90 minutes with an ending internal temperature of 167 degrees. Chicken Quarters also cook at 250 degrees. Quarters need 3 hours with 167 degrees internally at finish.
Turkey
When cooking turkey, your smoking barbecue should be big enough for the bird. The USDA cautions against using non-cooking canisters for smoke barbecuing turkeys. Residual chemicals in non-cooking containers can transfer to food. An average 12-lb. turkey takes 6 1/2 hours at 240 degrees, with a finished internal temperature of 170 degrees taken from the thickest part of the turkey breast. A turkey leg cooks in 4 hours at 250 degrees, with an ending internal temperature of 165 degrees.
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