BBQ Tips
Cooking Temperature Guide
*All temperatures are Fahrenheit.
Baby back ribs
1 to 1 1/2 lbs. 3 to 5 hours. The rack will bend when you pick up one end and the meat will pull away from the bone. If your fire's too hot, the meat will shrink and expose bone on the sides. Maintain a pit temperature of 200° to 210°
Loin back ribs
1 3/4 to 2 lbs. 4 to 6 hours
Spareribs
2 1/4 to 3+ lbs. 5 to 7 hours
St. Louis-style Ribs
2 1/4 to 3+ lbs. 5 to 7 hours
Pork shoulder
12 to 16 lbs. 18 to 20 hours 185° to 195° to pull, 165° to 180° to slice
Boston Butt
6 to 8 lbs. 12 to 16 hours 185° to 195° to pull, 165° to 180° to slice
Beef brisket flap
8 to 12 pounds 12 to 18 hours 185° to 195°
Beef brisket nose
12 to 16 pounds 14 to 18 hours 185° to 195°
Sausage
1 1/2-inch to 2 1/2-inch diameter 1 to 2 hours 165°
Keep it low and slow. Real barbecue is about cooking at a low temperature. My magic numbers are temperatures between 210° to 225°. Cooking at this temperature until the meat is cooked through will also provide enough time for the meat to become very tender and absorb flavor from the smoke, the wood chips, marinades, rubs, and other seasonings.