Help for a novice - Page 3

Muscrat · 05-22-2011, 11:22 AM

I have cooked several smaller racks of ribs on my uds, also finally done an awsome brisket and what I have noticed about the uds is the cook times are shorted. Ribs are usually done in 2.5 hrs, brisket was done in 9 and fatties are done in 90 minutes. Cooking temp usually stay around 260.

Has anyone else noticed this about a uds?

Al Czervik · 05-22-2011, 11:32 AM

Quote:

Originally Posted by The_Kapn

3-2-1 is only a guideline and needs a temp in the area of 225-235 or so.
Cook hotter and it will take a lot less.

I cook Baby (Loin) Backs at 260-270ish for about 1.5-1.75 hours, foil them for .75-1.0 hours, then sauce and put back in the smoker just long enough to set the sauce--maybe 15 minutes or so.

You will need to experiment with them so see just how they cook up on your cooker to get the results you want.

Good Luck.
Keep us posted--OK?

TIM

TIM,

Thank you for the advice... It's greatly appreciated.

I'll make sure to follow up with how it goes... I'm also going to give MOINKs a trial run today as well.

I have a feeling I'll be popping the top button of my pants once we are done feasting today...

Al Czervik · 05-24-2011, 06:31 AM

To follow up, the ribs and the MOINKs turned out great! I took lots of pics, but am having a heck of a time figuring out how to upload them into a new thread.

I've asked for technical assistance and once I get the help I need I'll post the results.

Thanks for all your help!

FatDaddysBBQ · 07-08-2011, 11:34 PM

How long you had that UDS have been thinking about making one myself. Actually had a guy tell me today that he had a drum that I could get and I immediately asked if it was lined or fixed lid. I think I have been reading too much the amount of information might make my head explode.

05-22-2011, 11:22 AM	#31
Muscrat is one Smokin' Farker Join Date: 09-15-10 Location: Tuscola Texas	I have cooked several smaller racks of ribs on my uds, also finally done an awsome brisket and what I have noticed about the uds is the cook times are shorted. Ribs are usually done in 2.5 hrs, brisket was done in 9 and fatties are done in 90 minutes. Cooking temp usually stay around 260. Has anyone else noticed this about a uds? __________________ Its Si-intistic, Jack! LIL' Shananay-backyard cooker Coming soon- micro smoker!!!

05-24-2011, 06:31 AM	#33
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	To follow up, the ribs and the MOINKs turned out great! I took lots of pics, but am having a heck of a time figuring out how to upload them into a new thread. I've asked for technical assistance and once I get the help I need I'll post the results. Thanks for all your help! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

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07-08-2011, 11:34 PM	#34
FatDaddysBBQ Found some matches. Join Date: 06-20-11 Location: Baltimore, MD	How long you had that UDS have been thinking about making one myself. Actually had a guy tell me today that he had a drum that I could get and I immediately asked if it was lined or fixed lid. I think I have been reading too much the amount of information might make my head explode.