Originally Posted by ronjohn55
When I cook them on the smoker here at the house they generally take from 4 to 6 hours. Of course, I use an approach that probably isn't practical for a business model - They're done when they're done.
Kind of hard to tell that to a paying customer who's showing up for lunch or dinner.
I saw something on the Food Network show Unwrapped about this the other day! It was the process by which Chilis does their famous baby back ribs (can anyone hear that and not have the song go through their head?). Anyway, here is the process.
1. Apply dry rub to ribs (by the way, I think they said the ribs were from Portugal or Spain, supposedly the best)
2. Smoke ribs for several hours, then refridgerate
3. When customers order ribs, they finish them on the grill with a super-secret bbq sauce
4. Serve with plenty of wet naps for clean up!