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