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cooking guidelines - simple control • 37
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED PORK
PRODUCT >
HAM RIBS
ITEM/AMOUNT
Pork Fresh Ham:
14 to 17 lb (6 to 8 kg)
Spareribs or Pork Loin, Back Ribs (baby back ribs):
1-1/2 down (38 mm or less)
INSTRUCTIONS
Season as desired and place directly on wire shelves. Ribs can be cooked frozen or thawed. Season as desired.
Place ribs on sheet pans, slightly overlapping or use rib
rack shelves for more even smoke penetration. If desired,
barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
SUGGESTED PAN
None
Sheet pan
NO. OF SHELVES
767, 1767
1000
2 per compartment
3 per compartment
2 rib racks or 3 flat wire shelves, 13 slabs per rib rack shelf
3 rib racks or 5 flat wire shelves, 13 slabs per rib rack shelf
(per compartment)
ITEMS PER SHELF
767, 1767
1000
3 to 4 hams
3 hams
14 to 18 slabs per flat wire shelf
14 to 18 slabs per flat wire shelf
MAX. CAPACITY
767, 1767
1000
6 to 8 hams - up to 100 lb (45 kg) per compartment
9 hams - up to 100 lbs (45) kg per compartment
60 lb (27 kg) per compartment
60 lb (27 kg) per compartment
WOOD CHIP
CONTAINER
Full Full
VENT POSITION
Closed Closed
COOK TEMP
250° to 275°F (121° to 135°C) 250°F (121°C)
HOLD TEMP
160°F (71°C) 160°F (71°C)
COOK TIME
12 minutes per pound for the first ham (26 minutes per
kilogram) plus add 30 minutes for each additional ham.
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
SMOKE TIME
3 TO 4 SMOKING CYCLES
*
1 hour for each smoking cycle
*fill wood chip container for each cycle
1 hour for medium smoked flavor
MIN. HOLD TIME
2 hours 1-1/2 hours
MAX. HOLD TIME
10 hours 12 HOURS: At the end of the hold cycle, heated barbecue
sauce can be added to the ribs immediately before serving.
OVERNIGHT
COOK/HOLD
Optional Optional
FINAL INTERNAL
TEMPERATURE
100°F (71°)
160° to 170°F (71° to 77°C)
Well Done
ADDITIONAL
INFORMATION
— —
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures. Due to
variations in product quality, weight and desired degree of doneness, the cooking timer may need to be adjusted accordingly. Always
follow local health (hygiene) regulations for all internal temperature requirements.