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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.


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Unread 03-12-2013, 12:06 PM   #16
HeSmellsLikeSmoke
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Quote:
Originally Posted by Vision View Post
But the ribs have already passed the bend test, right? So the hold period it to ensure or inch them that extra amount up to the perfect temp?
The way I see it, the middle has passed at the weakest point. The thicker parts haven't. Also, resting allows the juices to redistribute and 170 degrees prevents them from cooling down or over cooking.
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Unread 03-12-2013, 12:40 PM   #17
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Cooking at those temps, you should of left them in for 2 or 3 more hours. That is a silly low temp range. Meat renders better at higher cooking temps.

With ribs, I'll go first hour at 250ish, then crank up the heat to 300ish till done (pass bend test, toothpick test, or bone tug test). I do this so I get an hour in at a lower temp to get some smoke on the meat, then crank up the heat to power through rest of cook.

When doing ribs like that, spares are usually done in about 4 hours, and loin backs are done in around 3.25 hours or so. IMO, the trick to making a hotter cook work is to keep the cooker closed the whole time. Don't open it for anything till you hear the sizzling start to calm down. You can place your ear close to pit or exhaust and hear the sound the meat is making. No need to peek. When that sound starts to get a bit quieter, they are probably about done, but I'd check at 3.75 hours anyways for spares depending on how meaty they are.
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Unread 03-12-2013, 12:50 PM   #18
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Quote:
Originally Posted by El Ropo View Post
Don't open it for anything till you hear the sizzling start to calm down. You can place your ear close to pit or exhaust and hear the sound the meat is making. No need to peek. When that sound starts to get a bit quieter, they are probably about done, but I'd check at 3.75 hours anyways for spares depending on how meaty they are.
That's one drawback to an insulated cabinet smoker like a Backwoods or FEC-100. You can't hear the sizzling. :D
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Unread 03-12-2013, 01:13 PM   #19
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If you can't hear the sizzling does that rule out the pig honey method? I started using it this summer and will never go back.

So simple, put em on the smoker 275-300 leave em alone, hear 'em sizzle, take a quick look, turn down the heat, come back when the sizzling stops and give them a bend.
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Unread 03-12-2013, 01:17 PM   #20
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Now I want ribs!
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Unread 03-12-2013, 01:21 PM   #21
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I agree with the higher temp advice as well. Spritzing with apple juice every so often also helps keep em moist as well as adds some extra flavor.
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Unread 03-12-2013, 01:28 PM   #22
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At that temp I would have guessed it should have taken about 8 hours to get them tender done.
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Unread 03-12-2013, 01:30 PM   #23
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Default Hey HeSmellsLikeSmoke

Jim, I think your method with wrapping ribs and holding at 170 is a good idea and logical. How many times have you done it this way and for how long ? I have a G2 Party and was thinking about putting ribs on very bottom rack in a covered pan with a little AJ just to hold them. I think the temp could be close to that 170 but I have to experiment Thanks
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Unread 03-12-2013, 01:39 PM   #24
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Default Re: ribs w/o foil

If people would look at there smokers as a oven the world of bbq would be a better place.

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Unread 03-12-2013, 02:06 PM   #25
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I usually cook ribs 275-300. Yesterday I cooked a St Louis rack at 225/230, because that's where the temp dropped to and held when I closed the bottom vents after I put the rack on at 270 (dome). I decided to see how long it would hold and to cook the ribs that low for the first time. (Sorry, no pics).

After 5 hrs I boosted the temp to 260 (dome) and they finished (bend test) 1hr 45 mins later.

They were juicy w/ nice bark and chew. No foil or spritzing. All I did was rub them w/ Mrs. Dash Garlic and Herb seasoning and refrigerate for 24 hrs. I had my own BBQ sauce on the side.

I probably won't do em that low again, for time purposes, but it's nice to know it works.
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Unread 03-12-2013, 02:29 PM   #26
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Default ribs w/o foil

Thank to all the brothers for this great thread!
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Unread 03-12-2013, 02:47 PM   #27
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Good thread. I almost always don't use foil but I learned a few new tricks today to try out.
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Unread 03-12-2013, 02:51 PM   #28
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Quote:
Originally Posted by dwfisk View Post
^^^ +1 on what these brothers are sayin!

On my last cook, did 6 racks and wrapped in BP at 3-1/2 hours to limit the smoke and keep them from getting too dark, they were done an hour later and the moisture was great. Doing 9 racks the same way this weekend (along with 3 briskets and 30 chicken halves) for a little family party.
I thought with butcher paper they will still take on smoke?
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Unread 03-12-2013, 03:24 PM   #29
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Great rib cooking thread!

275 for 3.5-4 hrs seems to be the magic number! Look for that pig honey and your close!
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Unread 03-12-2013, 03:29 PM   #30
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Quote:
Originally Posted by EJHOFFY View Post
Jim, I think your method with wrapping ribs and holding at 170 is a good idea and logical. How many times have you done it this way and for how long ? I have a G2 Party and was thinking about putting ribs on very bottom rack in a covered pan with a little AJ just to hold them. I think the temp could be close to that 170 but I have to experiment Thanks
Here is Gig'em99's thread on brisket secrets which convinced me to try the concept on my last two rib cooks, both of which were spot on. The ribs whose picture I posted above were held for two hours, the last ones were held for three. I am going to try the same concept on a couple of butts this Friday.

http://www.bbq-brethren.com/forum/sh...d.php?t=154329
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