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As with all traditional Barbecue, pork ribs should be cooked low and slow with a good dose of smoke. This process will require a smoker of some kind, although you can do it with a kettle charcoal grill. You will need a 200 degree temperature, smoke, and patience.I full rack of ribs can be smoked in about 4 hours but, if you have the time try and go the distance. The longer you smoke the more flavor it will produce. The first step in making pork ribs is to prepare the rack.ou will need a 200 degree temperature, smoke, and patience. I full rack of ribs can be smoked in about 4 hours but, if you have the time try and go the distance. The longer you smoke the more flavor it will produce. The first step in making pork ribs is to prepare the rack.
rest) Average Recommended Cooking Time (min. per pound OR total min.) Roasting/Baking Roast at 350Â° F. unless otherwise noted. Roast in a shallow pan, un-covered. Ham, fully cooked 5-6 lbs. 140Â° F. 20 min. per lb.Pork Belly (roast at 325Â° F. + 450Â° F.) 21/2-3 lbs. Tender45 min. per lb. at 325Â° F. + 15 min. browning at 450Â° F. RibsPork Back Ribs 11/2-2 lbs. per rack Tender 11/2-2 hrs.Country-Style Ribs 3-4 lbs. Tender 1-11/4 hrs.Spareribs (St. Louis Style) 31/2- 4 lbs.