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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 11-19-2013, 11:42 AM   #16
Fwismoker
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Quote:
Originally Posted by Pigs on Fire View Post
7 hours???
That kind of surprised me also....275 takes 3-4 hours tops. Good looking chow though!

Agree with Blu...lose the spritz and let them cook
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Unread 11-19-2013, 12:56 PM   #17
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Very nice! I love dry ribs. I don't spritz, and I bet the constant cooling by doing that is why they took 7 hours.
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Unread 11-19-2013, 02:51 PM   #18
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Quote:
Originally Posted by Dave M View Post
Very nice! I love dry ribs. I don't spritz, and I bet the constant cooling by doing that is why they took 7 hours.
while spritzing every 20 minutes may be a little too frequent, i'm not sure you can atribute the 7-hour cook time to that alone unless the dome was open for an extended period of time. the motto "let it cook and don't look" is a pretty good way to go if you're comfortable with your cooker.

bobm - where do you have your thermometer mounted?
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Unread 11-19-2013, 02:54 PM   #19
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Awesome looking racks, well worth the wait.
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Unread 11-19-2013, 03:07 PM   #20
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Great looking ribs!!!!!
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Unread 11-19-2013, 03:47 PM   #21
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Bob, those don't look dry; they look tender and juicy. I rarely put sauce on my ribs.
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Unread 11-19-2013, 04:08 PM   #22
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Fantastic ribs Sir!
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Unread 11-20-2013, 07:23 AM   #23
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I have always been a sauce guy. After reading and seeing yours I will be sure to try no sauce and not foiling. Thanks for the pics.
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Unread 11-20-2013, 07:46 AM   #24
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Great looking ribs, Thanks for sharing the experience.

KC
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Unread 11-20-2013, 08:10 AM   #25
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Quote:
Originally Posted by RichardF View Post
while spritzing every 20 minutes may be a little too frequent, i'm not sure you can atribute the 7-hour cook time to that alone unless the dome was open for an extended period of time. the motto "let it cook and don't look" is a pretty good way to go if you're comfortable with your cooker.
I always heard it said as, "if you're lookin', you ain't cookin'."
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Unread 11-20-2013, 08:31 AM   #26
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Those look awesome! I always dry rub, have never foiled, and stopped spritzing a few years ago. And always hope they turn out looking as great as those!
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Unread 11-20-2013, 08:50 AM   #27
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Quote:
Originally Posted by Pigs on Fire View Post
7 hours???
The constant opening and closing of the lid must have caused the average cook temp to fall way below 250F.

Quote:
Originally Posted by RichardF View Post
bobm - where do you have your thermometer mounted?
I had my ET-732 pit probe hanging about 4 inches below the top grate. I'm always careful to make sure the meat doesn't drip on it.
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