Smoking ribs of a variety of sizes

[dfbahr]

In support of my university I picked up a mix of back ribs and spare ribs from the Boiler Butcher Block (Boiler Up!). Yes, it's great the students in animal science are gaining experience and you certainly know where the meat is from. But in this case, I have a batch of portions that range from a back rib rack about the size of my hand and pretty thin between the bones from what had to be a pretty small hog, to 3 bones of spare ribs that is quite thick, to a much more "normal" sparerib rack. I usually just follow the last-meal ribs, but I'm expecting I'll have to pull them off the vertical pellet smoker at different times to get each at the best point of being done. Anyone have experience or suggestions in a "mix-n-match" sort of cook with a wide variety of sizes on the ribs? I'm planning to start them all, and figure there will be eating throughout the day rather than aim to get them all to finish at the same time.

[58limited]

Welcome to the forum. Assessing and pulling the ribs as needed is the best way in this case. You might also check out the Blasphemy Ribs method by mgaretz , he is a member of The Pit: https://blasphemyribs.com/

[Ace]

+1 👍

[RonB]

Welcome to the posting side of The Pit. I was thinking the same thing as the post above.

[Sweaty Paul]

Salutations from Hays, Kansas!

[RichieB]

Welcome from Western Massachusetts. The blasphemy method might be the best solution. You'll still have to keep an eye out but the finish should be more uniform in time.

[cruiseplanner1]

Or if you want to do traditional way just keep an eye on each meat and when it is where you feel it is done wrap in butcher paper and keep warm in the oven on a baking sheet until the other cuts are finished, they should not be that far behind.

[jlazar]

Heath Riles won 1st place in Ribs at Memphis in May. Here is an interesting video where he cooks Baby Back, SLC, and
Spare ribs side by side using the same technique.

https://www.youtube.com/watch?v=XdoVv-Rn238

BTW - 1970 Grad.

[dfbahr]

Thanks everyone. Did them as cut, pulled at different times, and kept warm is closed oven that was off. Was about a 90 minute difference on them. Going to keep swinging by the student butcher shop so I'm sure I'll get to try this again.