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wormdrink67
04-25-2011, 09:03 PM
I've managed to fail miserably in my first two comps of the year in my rib scores. Both times they have been underdone and chewy. I always try to cook ribs that are between 2.25 and 2.75 lbs and I also foil my ribs. How long do you guys cook yours?? Thanks in advance.

Sledneck
04-25-2011, 09:07 PM
I've managed to fail miserably in my first two comps of the year in my rib scores. Both times they have been underdone and chewy. I always try to cook ribs that are between 2.25 and 2.75 lbs and I also foil my ribs. How long do you guys cook yours?? Thanks in advance.

3 hours open, 1 hour in foil, 1/2 hour out of foil and glazed

chromesporty
04-25-2011, 09:38 PM
2 hours open, 1 1/2 hours in foil, 1/2 hour out of foil to glaze

JD McGee
04-25-2011, 09:40 PM
3-3 1/2 hours...no foil...

Dan - 3eyzbbq
04-25-2011, 10:02 PM
Test cook them at home. Cook at your desired temp until a toothpick slides easily in the meat. Or another way is if they bend in the middle, look like they are going to break, but don't. Note that time and adjust for comps. Each persons pit cooks different, so no easy answer.

cbagby64
04-25-2011, 10:07 PM
We cook on WSMs and go 2.5hrs, 1.5 in foil, 30 minutes to set the glaze

Svenmac
04-26-2011, 10:42 AM
People keep posting their times but without a temp the times posted mean nothing.

We cook at 275 for 2 hours in smoke and 2 hours in foil. Then glaze and put back on for 15 minutes.

At about 3 hours and 30 minutes into the cook we start checking the tenderness with the thermopen or a toothpick. If they are cooking too fast we move them to a cooler place on the pit.

Carnivorous Endeavors BBQ
04-26-2011, 11:08 AM
Wow! Don't want to hijack the thread but it is along the same subject. I am not sure what I am doing wrong, but cooking 2-3lb rib racks @250F on my WSM 22.5" with no water in the pan. If i cook 2-3 hours uncovered or until the ribs have a good visual appearance, then foil for any more than 1 hour with a 1/4 cup of liquid the bones are usually starting to fall out of the meat. Could it be the liquid or are you guys leaving the membrane on the back?

AZScott
04-26-2011, 11:38 AM
If you are short time the solution is to add time to your cook or increase the temperature. Another thing to consider is putting your ribs in a Cambro once they are done. We had the same issue as you so we bumped the temp up 25 degrees, put them on an hour earlier, and then put them in the cambro to stay warm. The ribs scored really well and we didn't have the stress worrying about are our ribs going to finish in time. The only meat we cook to the last minute is chicken and we know exactly what those thighs are going to do and how fast they will increase in temperature. Ribs, brisket, and pork is all a crapshoot if you only use times in my opinion.

G$
04-26-2011, 01:10 PM
Wow! Don't want to hijack the thread but it is along the same subject. I am not sure what I am doing wrong, but cooking 2-3lb rib racks @250F on my WSM 22.5" with no water in the pan. If i cook 2-3 hours uncovered or until the ribs have a good visual appearance, then foil for any more than 1 hour with a 1/4 cup of liquid the bones are usually starting to fall out of the meat. Could it be the liquid or are you guys leaving the membrane on the back?

How are you measuring that temperature?

Carnivorous Endeavors BBQ
04-26-2011, 01:17 PM
G$,

I'm measuring 250F grate temperature with the CyberQ II pit temp, checked it against a Maverick ET73 and even put the thermapen probe through the open rivet used for my temp sensor entry. all are with in a few degrees of each other.

G$
04-26-2011, 01:55 PM
G$,

I'm measuring 250F grate temperature with the CyberQ II pit temp, checked it against a Maverick ET73 and even put the thermapen probe through the open rivet used for my temp sensor entry. all are with in a few degrees of each other.

Hmmmm, Interesting. If I were to cook at 250 on my WSM22 the bones would not be "falling out" quite so severely. I asked about the temp because (as I am sure you know) that dome therm is ...off.

Southern Home Boy
04-26-2011, 02:35 PM
3 hours open, 1 hour in foil, 1/2 hour out of foil and glazed
^^^X2^^^ @250 degrees

Ford
04-26-2011, 02:43 PM
FBA has forced me to make some minor changes and right now I cook 3 hours at 250 then foil for 1.5 then sauce and drop temp a bit if they appear to be nearly done. They stay in for an additional 1.25 hours. I don't use liquids but do use solids and semi solids when wrapping. They do liquefy. I cook ST Louis cut spares.

Lake Dogs
04-26-2011, 02:44 PM
No membrane, 250 degrees, 1.5 hours on smoke, foil with a good spritzing, 2.75 - 3.0 hours, then remove. Depending on the quality when we open them, we may add a thin layer of glazing/sauce that is pre-warmed and allow it to set for about 5 minutes in a warmer. They're MBN ribs, so they pull cleanly from the bone, just before they're falling off the bone. If we run more towards the 240-245 range it'll be 4.5 hours total, if we're running closer to 260 most of the time it'll be closer to the 4.0 hour mark. Oh, these are thick BB's.

FltEng
04-26-2011, 02:50 PM
1/4 of a cup of liquid in the foil pack is braising the ribs and is the reason that they are cooking in such a short time and having the meat fall off the bone.

smokincracker
04-26-2011, 02:51 PM
FBA has forced me to make some minor changes and right now I cook 3 hours at 250 then foil for 1.5 then sauce and drop temp a bit if they appear to be nearly done. They stay in for an additional 1.25 hours. I don't use liquids but do use solids and semi solids when wrapping. They do liquefy. I cook ST Louis cut spares.

Sounds good....

Carnivorous Endeavors BBQ
04-26-2011, 02:53 PM
So..from the responses here time and temp aren't my culprit. I would have to guess that i am probably using too much liquid in the foil and/or foiling too loosely (i try to foil as tight as possible) which is making too much steam and causing the meat to rapidly retract/tense up causing bones to expose.

Thanks all. Your assistance is appreciated!

wormdrink67
04-26-2011, 02:54 PM
If you are short time the solution is to add time to your cook or increase the temperature. Another thing to consider is putting your ribs in a Cambro once they are done. We had the same issue as you so we bumped the temp up 25 degrees, put them on an hour earlier, and then put them in the cambro to stay warm. The ribs scored really well and we didn't have the stress worrying about are our ribs going to finish in time. The only meat we cook to the last minute is chicken and we know exactly what those thighs are going to do and how fast they will increase in temperature. Ribs, brisket, and pork is all a crapshoot if you only use times in my opinion.

I'm going to look into the cambro thing. Seems like a great idea and I'd never thought about it for ribs. I had been cooking at 230 degrees, 2.5 hours open, 1.5 hours juiced and wrapped, and 30 minutes to glaze. I did this exact procedure 24 times from Novemeber to April in preparation for our first comp and it worked stellar everytime. Now that comps are here, it isn't working and I don't know what's going on. Thanks for the info.

Carnivorous Endeavors BBQ
04-26-2011, 02:56 PM
Shawn,

I was typing my last post when you posted...sounds like you nailed it...

Thanks!!!

wormdrink67
04-26-2011, 02:56 PM
So..from the responses here time and temp aren't my culprit. I would have to guess that i am probably using too much liquid in the foil and/or foiling too loosely (i try to foil as tight as possible) which is making too much steam and causing the meat to rapidly retract/tense up causing bones to expose.

Thanks all. Your assistance is appreciated!

You're spot on I think. I cooked 4 racks this past sunday because I was furious with how mine had turned out in comp on saturday. I didn't put any liquid in my foil when I wrapped on sunday and they turned out to be the best ribs I've cooked yet. I won't be juicing my ribs anymore, they create enough steam and put out enough juice on their own to get the desired pull back effect.

Fatback Joe
04-26-2011, 02:59 PM
. I did this exact procedure 24 times from Novemeber to April in preparation for our first comp and it worked stellar everytime. Now that comps are here, it isn't working and I don't know what's going on. Thanks for the info.

Just curious, in the comps are you cooking anything else in the cooker with the ribs that you didn't when you practiced? Just wondering if you were maybe in and out of the cooker at the comp and leaving it alone at home.

FamilyManBBQ
04-26-2011, 03:00 PM
3-3 1/2 hours...no foil...

No foil?? Squeeze butter?? Tiger sauce!?:becky:

Sledneck
04-26-2011, 03:00 PM
3 hours open, 1 hour in foil, 1/2 hour out of foil and glazed

250 on a wsm

AZScott
04-26-2011, 03:03 PM
I'm going to look into the cambro thing. Seems like a great idea and I'd never thought about it for ribs. I had been cooking at 230 degrees, 2.5 hours open, 1.5 hours juiced and wrapped, and 30 minutes to glaze. I did this exact procedure 24 times from Novemeber to April in preparation for our first comp and it worked stellar everytime. Now that comps are here, it isn't working and I don't know what's going on. Thanks for the info.

When you were practicing what other meats were in the smoker? What meats are in the smoker at a comp? I found my "practice at home rib" times were skewed opening the door to pull a pork but, then pull another pork but, the brisket flat, the point, and then adding the chicken. Toss in the spritzing of the ribs and your cooker is under entirely different conditions than it was at home. Add time and don't fret about holding them in the cambro for an hour.

wormdrink67
04-26-2011, 03:06 PM
Just curious, in the comps are you cooking anything else in the cooker with the ribs that you didn't when you practiced? Just wondering if you were maybe in and out of the cooker at the comp and leaving it alone at home.


No sir, I do my ribs on the same wsm everytime and nothing else goes in the cooker. good question though.

Carnivorous Endeavors BBQ
04-26-2011, 03:06 PM
Wormdrink67,

We are both cooking WSM 22.5's. Out of curiosity, are you running a dry water pan? I was running an empty water pan then switched to a little sand for a heat sink and now just put a few bricks in it as it seems to keep the temps a little more steady.

wormdrink67
04-26-2011, 03:09 PM
When you were practicing what other meats were in the smoker? What meats are in the smoker at a comp? I found my "practice at home rib" times were skewed opening the door to pull a pork but, then pull another pork but, the brisket flat, the point, and then adding the chicken. Toss in the spritzing of the ribs and your cooker is under entirely different conditions than it was at home. Add time and don't fret about holding them in the cambro for an hour.

I do my ribs on the same wsm everytime and nothing else goes in the cooker. good question though.

wormdrink67
04-26-2011, 03:11 PM
Wormdrink67,

We are both cooking WSM 22.5's. Out of curiosity, are you running a dry water pan? I was running an empty water pan then switched to a little sand for a heat sink and now just put a few bricks in it as it seems to keep the temps a little more steady.

I'm using a nearly full water pan every time. 2.5 gallons to be exact. I've never tried using a dry pan....I'm curious to though.

Carnivorous Endeavors BBQ
04-26-2011, 03:16 PM
I started doing ribs with a dry pan because it seemed to me that it was taking much longer to get the ribs to bark over to the color i was looking for prior to foiling with all the humidity the WSMs produce. Just my opinion.

Ford
04-26-2011, 03:47 PM
Sounds good....
Only works on an older model FEC100 without the IQ4 controller. :heh:

You going to Ocalla?

MilitantSquatter
04-26-2011, 08:56 PM
People keep posting their times but without a temp the times posted mean nothing.



it might also be helpful if they noted if spares or babybacks were being used :wink:

JD McGee
04-26-2011, 09:41 PM
No foil?? Squeeze butter?? Tiger sauce!?:becky:

Perhaps...but then again...maybe not...:twisted:

NorthwestBBQ
04-26-2011, 10:32 PM
it might also be helpful if they noted if spares or babybacks were being used :wink:

You read my mind. 3 pages and I think most folks are assuming we are cooking spares. 1.5-2.5 hours in foil could only mean spare ribs. Even one hour in foil will turn Baby Backs to mush. I'm with JD, 3-3.5 hours, no foil for BB's. The secret is in the technique. :becky:

http://farm6.static.flickr.com/5268/5656795316_2540df4fbb_b.jpg

Just kidding, there is no secret. K.I.S.S!!! :thumb:

roksmith
04-27-2011, 08:31 AM
Timely thread..
We've been having some issues lately with the doneness of our ribs. I'm not even 100% sure what I'm looking for at this point. The best our ribs have placed was a 2nd place finish last year with ribs we didn't think were really done.
We cooked 6 slabs and struggled to find 6 bones to turn in that were done. And I still think that entry was borderline undercooked.
What we've always shot for was as tender as we can get but short of falling off the bone. Always a clean bite with a quickly drying bone after the bite. But since the 2nd place, we've always finished middle of the pack.

I guess my question is.. was the 2nd place an anomaly, or do we need to leave the ribs with a little more bite to them?

The cooking process was the same all year long...

wormdrink67
04-27-2011, 03:30 PM
Northwest BBQ, I'm not saying you are wrong because the results may vary depending on a number of factors, but I can assure you that foiling my back ribs for 1 hour does not turn them to mush. I have never turned in spares until this weekends comp and will probably never turn them in again. Cooking at 230 degrees, a variation of the 3/1/1 method works just fine for me most of the time, if anything I'll be foiling my ribs longer....

wormdrink67
04-27-2011, 03:32 PM
And another thing....how are you guys getting done back ribs in 3 or 3 1/2 hours?? My back ribs are barely up to a safe eating temp at that time, let alone being done for competition cooking....