ಚಿಕನ್
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 05-04-2014, 10:28 AM   #1
Hdhead
Got Wood.
 
Join Date: 05-03-14
Location: Onalaska, WI
Downloads: 0
Uploads: 0
Default First Weber Smoking Experience

I'm new here. Looks like a great forum. So, I smoked some ribs yesterday on the Weber using the indirect, pan with water under the ribs method. Monitored the temperature closely and was able to control between 220-240. Thought it would be done in 4 hours, but checked meat temp with thermapen and was only 135. Since it was close to dinner time opened the air flow and finished them off with a hot temperature. When removed from Weber the meat temp was 165. So they were delicious and moist, but not fall off the bone tender probably because I didn't get the temp to the 180 range.

Anyway, what is the best method, temperatures, etc. to get the ribs done in a 4 hour timeframe? Thanks in advance for any help.
Hdhead is offline   Reply With Quote


Unread 05-04-2014, 10:37 AM   #2
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Lots of questions...

What type of ribs (I assume pork). Baby back? Full slab spares? St. Louis trimmed spares?

How big were the racks?

That all matters.

I try to get baby backs that are around 2.5 lbs per rack and cook them at 260-ish. They are usually done in 4 1/2 hours if I don't foil and about 4 hours if I do foil. St. Louis trimmed spares in the same size range usually take about 1/2 hour longer.

Forget about the meat temperature. There isn't enough meat on ribs to get a reliable reading. It your probe is off by 1/8" the temp could change by quite a bit. Most folks here use the bend test to see if the ribs are done. Pick up the rack from one end and it should bend easily and the bark will start to crack. You can also use a toothpick between the bones and when it goes in with no resistance then they are done.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

**** In the Greater Chicago Area? Join us for the Annual Northern Illinois Brethren Mid Winter Gathering - Jan. 24th, 2015

The Naked Fatty!

Equipment list temporarily removed
Ron_L is offline   Reply With Quote


Unread 05-04-2014, 10:48 AM   #3
Hdhead
Got Wood.
 
Join Date: 05-03-14
Location: Onalaska, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Lots of questions...

What type of ribs (I assume pork). Baby back? Full slab spares? St. Louis trimmed spares?

How big were the racks?

That all matters.

I try to get baby backs that are around 2.5 lbs per rack and cook them at 260-ish. They are usually done in 4 1/2 hours if I don't foil and about 4 hours if I do foil. St. Louis trimmed spares in the same size range usually take about 1/2 hour longer.

Forget about the meat temperature. There isn't enough meat on ribs to get a reliable reading. It your probe is off by 1/8" the temp could change by quite a bit. Most folks here use the bend test to see if the ribs are done. Pick up the rack from one end and it should bend easily and the bark will start to crack. You can also use a toothpick between the bones and when it goes in with no resistance then they are done.
Thanks for the reply, they were pork and was about 4 pounds, St Louis trim. I'm thinking should step the temp up to 260 like you do.
Hdhead is offline   Reply With Quote


Unread 05-04-2014, 12:39 PM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I do my Bonz at 275-300 on the grate indirect no water pan St' Louis Trim 3.5-4 hrs until they pass the bend test I have never temped a rib in my life. Back Bonz take 3-3.5 hrs Full spares 4-4.5 hrs
The bend test.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 05-04-2014, 12:41 PM   #5
dadsr4
is Blowin Smoke!

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

At those temps, they were not done. If you were taking the grill temp anywhere but at grill level, your cooking temps were lower. 250 degrees at grill level for SL spares takes at least 5 hours for bite through.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 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 03:56 AM.


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.