Alto-Shaam MN-29492 manual Smoked Pork, HAM Ribs Pork Butt

				SMOKED PORK
	PRODUCT SPECIFICATIONS AND PREPARATION
PRODUCT >	HAM	RIBS		PORK BUTT
ITEM/AMOUNT	Pork Fresh Ham:	Spareribs or Pork Loin, Back Ribs (baby		Pork Butt, 8-10lbs
	14 to 17 lb (6 to 8 kg)	back ribs):
		1-1/2 down (38 mm or less)
INSTRUCTIONS	Season as desired and place directly on	Ribs can be cooked frozen or thawed.		Season as desired.
	wire shelves.	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		Full-Size Hotel Pan
NO. OF SHELVES
767, 1767	2	2 rib racks or 3 flat wire shelves,		2
		13 slabs per rib rack shelf
1000, 1200	3	3 rib racks or 5 flat wire shelves,		3
		13 slabs per rib rack shelf
ITEMS PER SHELF
767, 1767	3 to 4 hams	14 to 18 slabs per flat wire shelf		2
1000, 1200	3 hams	14 to 18 slabs per flat wire shelf		2
MAX. CAPACITY
767, 1767	6 to 8 hams - up to 100 lb (45 kg)	60 lb (27 kg)		8 full-size pans
1000, 1200	9 hams - up to 100 lbs (45) kg	60 lb (27 kg)		4 full-size pans
WOOD CHIP	Full		Full	Full
CONTAINER
VENT POSITION	Closed	Closed		Closed
COOK TEMP	250° to 275°F (121° to 135°C)	250°F (121°C)		250°F (121°C)
PROBE TEMP	148°F (64°C)	Not Recommended		160° to 170°F (71° to 77°C)
HOLD TEMP	160°F (71°C)	160°F (71°C)		160°F (71°C)
COOK TIME	12 minutes per pound for the first ham	THAWED RIBS:	2-1/2 to 3-1/2 hours	20 minutes per pound for the first roast
	(26 minutes per kilogram) plus add 30	FROZEN RIBS:	3-1/2 to 4-1/2 hours	(33 minutes per kilogram) plus add 15
	minutes for each additional ham.			minutes for each additional roast.
SMOKE TIME	3 TO 4 SMOKING CYCLES	1 hour for medium smoked flavor		1 hour for medium smoked flavor
	1 hour for each smoking cycle
	fill wood chip container
	for each cycle
MIN. HOLD TIME	2 hours	1-1/2 hours		2
MAX. HOLD TIME	10 hours	12 HOURS: At the end of the hold		12
		cycle, heated barbecue sauce can
		be added to the ribs immediately
		before serving.
OVERNIGHT	Optional	Optional		Highly Recommended
COOK/HOLD
FINAL INTERNAL	100°F (71°)	160° to 170°F (71° to 77°C)		160°F (71°C)
TEMPERATURE		Well Done
OVERRIDE	12°F (7°C)		—	20°F (11°C)
ALLOWANCE
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.

cooking guidelines - deluxe control • 45