עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-22-2013, 04:53 PM   #16
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Motley Q View Post
Not one poster asked you what temp you cooked your ribs and most told you their cooking times but left off the temp they cook at.
And... No one has asked if the spares were trimmed or untrimmed, and how much they weighted. All of these things will effect cook time until done.

There is no magic formula that is right for every temp, pit, rib type and weight. 3-2-1 was developed as a guideline for untrimmed spares. Trimmed spares or baby backs will require less time and that can change for each rack and pit temp.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote


Unread 02-22-2013, 05:34 PM   #17
benniesdad
Full Fledged Farker
 
Join Date: 09-26-12
Location: Locust Grove, GA
Downloads: 0
Uploads: 0
Default

Thanks much to everyone for the comments. I guess I was not really clear in my question. What I was asking was for the techniques of how those of you who are experienced foiling ribs use to monitor their doneness while they are still foiled. Obviously 3-2-1 was not the right forumula for these ribs.

For everyone who asked I trimed these to St Louis cut and smoked them right at 225. I got a call shortly before I foiled them and had to take care of something so I was gone almost the entire time they were in foil so they got the full two hours. When I got back it will still stable and running right at 225. I normally do both spares and baby back straight on the grates at 275 so 6 total hours of cooking time.

Lots of good discussion. Appreciate all the ideas for the next time.
__________________
WSM, 99 & 09 Performers, 2-OTG, SJG mini WSM, Summit 420, Q100, Akorn, and Schwenkgrill
benniesdad is offline   Reply With Quote


Unread 02-23-2013, 04:51 AM   #18
TomB
Full Fledged Farker

 
TomB's Avatar
 
Join Date: 02-07-10
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

I don't check when I'm foiling. I have just learnd through experience how long they should stay wrapped. Everyone will be different based on pit and temp. For my WSM at 275 dome temp it is 2-1-.5 or 1.
__________________
Tom
Red Nose BBQ
WSM 22.5" x 2
Weber Smokey Joe
Weber Mini-WSM
Weber Genesis gas grill
Smokey Mountain gas smoker
TomB is offline   Reply With Quote


Unread 02-23-2013, 07:42 AM   #19
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Quote:
I normally do both spares and baby back straight on the grates at 275 so 6 total hours of cooking time
Something is not right with those times at that temp. St louis spares should only take around 4 hours at 275, and loin backs around 3+ hours. Maybe you like rib jerky?

I'd verify that temps at cooking grate are what you think they are.

If you hang around here for a while, you will see some spectacular ribs that were done in less than 4 hours cooked naked. No spritz, mop, foil, or peeking. Just let 'em rip till the sizzling sound starts to quiet down.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 02-23-2013, 08:15 AM   #20
sdbbq1234
is One Chatty Farker

 
sdbbq1234's Avatar
 
Join Date: 02-11-10
Location: Northern VA
Downloads: 1
Uploads: 0
Default

I agree with El Ropo; something don't sound right.

BUT, I have learned that for me, I need to leave the foil loose so some of the steam can get out. Otherwise, I end up with overlooked and almost boiled ribs.

wallace
__________________
- Life Is Good But BBQ Is Better
- BWS - Fat Boy
- WSM 22.5
- A bunch on other outdoor cooking stuff.
- KCBS CBJ# 58657
- MABA Member

"Take luck!"
sdbbq1234 is offline   Reply With Quote


Unread 02-23-2013, 08:53 AM   #21
jonheld
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 02-20-13
Location: Verona
Downloads: 0
Uploads: 0
Default

I have found that rib "done-ness" varies from region to region.
Most folks in the northeast feel that ribs should fall off the bone. I've always felt that was a sign of overcooked ribs. It's pretty subjective, depending on your audience.

I like to smoke at low temps, usually never above 220 for at least 2 hours. After that, the smoke no longer permeates the meat. I wrap in foil with just a touch of mop and leave the foil open on both ends. Another 2 hours or so at 220 or so and they should have a decent amount of give. The meat will tear clean from the bone, but not fall apart on you either.

It's all about experimentation and compromise between time and temperature. It's also relative to the fat content of the meat and thickness, etc.

Suddenly I'm drooling on my keyboard.
jonheld is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:00 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.