1 Place the ribs in the smoker and smoke for 3 hours if they are spareribs and 2 hours if they are back ribs. 2  After the ribs have been in the smoker for 3 hours, take them out and wrap each rack with aluminum foil. 3  Pour a Â¼ cup of beer or apple juice with each rack of ribs.
Hot Food. When a source of heat is available, hold hot foods at 135 degrees Fahrenheit or higher and check the temperature every four hours. If the temperature of the food at four hours is less than 135 degrees Fahrenheit, the food must be discarded.
Chart #5 â HACCP 6 Hour Safe Cooling Chart -- Use this chart for recording and monitoring the cooling. time and temperature of soups, sauces, roasts, beans, or rice that is prepared in advance & cooled for later.