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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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Old 06-24-2013, 10:36 AM   #16
El Ropo
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I agree with Bludawg. Raise cooking temp, leave the foil in the pantry, and cook them till they are done. Try to leave the cooker closed the whole time. I'll sometimes never peek once during a rib cook, and when I hear the sizzling sound start to die down, I'll open up the cooker for the first time to check for "done". Often times, they are perfect at that point. I do like to cook ribs at 300ish, so it's easy to hear that sizzling sound I speak of. This usually takes about 3.75- 4 hours of total cook time for st louis cut spares. Now if you are gonna keep opening up the cooker to spritz etc. that timeline might jump up to 5.5 hours or so, depending on your cooker I guess.

If you want to lay more smoke on the meat, start the cook at 250ish for first hour, then crank up the temps to 300-325 till they are done. This works great for me and ribs.
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Old 06-24-2013, 12:29 PM   #17
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If i dont foil them would i still be able to put my butter and honey and Brown sugar on them?
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Old 06-24-2013, 01:43 PM   #18
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Originally Posted by tx_hellraiser View Post
If i dont foil them would i still be able to put my butter and honey and Brown sugar on them?
You don't like Pork? What did that rack of ribs do to make you want to turn it in to a Desert menu item? Put down the remote and back away from the BBQ PIT MASTER re-runs. Great BBQ aint Candy coated meat!!
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Old 06-24-2013, 01:44 PM   #19
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I agree with cooking hotter until they pass the bend test. But I am venturing a guess that your grate temperature was not an accurate 225 degrees from the looks of things. 3/2/1 at 225 deg grate temp will get ribs way more done looking than that.

Have you calibrated your therm? Did you take temp at grill level? Did you open the cooker a lot to peek or baste?
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Old 06-24-2013, 01:47 PM   #20
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Quote:
Originally Posted by Bludawg View Post
You don't like Pork? What did that rack of ribs do to make you want to turn it in to a Desert menu item? Put down the remote and back away from the BBQ PIT MASTER re-runs. Great BBQ aint Candy coated meat.
Amen.
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Old 06-24-2013, 01:51 PM   #21
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Quote:
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You don't like Pork? What did that rack of ribs do to make you want to turn it in to a Desert menu item? Put down the remote and back away from the BBQ PIT MASTER re-runs. Great BBQ aint Candy coated meat!!
lol holy crap that made me laugh well my family loved the flavor of it. So i want to still used that on my pork. But i will also make them other ways on my pit The main thing is getting them done
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Old 06-24-2013, 01:52 PM   #22
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thanks you to everyone that helped me in this thread I love this place
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Old 06-24-2013, 01:53 PM   #23
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Quote:
Originally Posted by Bludawg View Post
You don't like Pork? What did that rack of ribs do to make you want to turn it in to a Desert menu item? Put down the remote and back away from the BBQ PIT MASTER re-runs. Great BBQ aint Candy coated meat!!
To each his own.
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Old 06-24-2013, 03:10 PM   #24
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^^^ He likes candy coated ribs lol
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Old 06-24-2013, 03:12 PM   #25
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I would suggest:

1. Make sure your cooking surface is at least 225 degrees. The grill surface can vary from your temp dail in the door.

2. After about 1.5 hours wraped I would probe in between the ribs with a tooth pick to check for tenderness. The tooth pick should go in like it is going into butter. Don't be afraid to go longer.

The best advice I can give is to just keep cooking - I don't know anyone who just walked up and started putting out consistent Q.
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Old 06-24-2013, 03:29 PM   #26
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Time is like the Pirates Code "it's more of a guideline"
After a few racks you'll learn to cook by sight and touch.
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Old 06-24-2013, 03:37 PM   #27
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I figure you really wanna keep the foiling cause the flavor was what everybody liked.

So, the best advice I can give is to go 250ish and try the 321 again but when you take them out for the last hour DO NOT take them off until they pass the bend test like bludawg posted.


I like my ribs 275 till they are done with no foil, but I do spritz and add some fine ground rub towards the end. To be honest though....that Johnny Trigg method you're using does make for some tasty ribs.

As far as candy vs savory......hell I eat'em all!!
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Old 06-24-2013, 03:38 PM   #28
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more time or more temp.. is your answer... you didn't cook them high enough.. probly needed another hour..
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Old 06-24-2013, 03:49 PM   #29
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What part of town are you in hellraiser? I'm off hudson bend.
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Old 06-24-2013, 04:48 PM   #30
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I am up in pflugerville by ghrams central station Nice you are on lake travis then
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