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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-12-2013, 12:06 PM | #16 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-12-2013, 12:40 PM | #17 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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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03-12-2013, 12:50 PM | #18 | |
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03-12-2013, 01:13 PM | #19 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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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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03-12-2013, 01:17 PM | #20 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Now I want ribs!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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03-12-2013, 01:21 PM | #21 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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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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03-12-2013, 01:28 PM | #22 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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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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03-12-2013, 01:30 PM | #23 |
Got Wood.
Join Date: 01-30-13
Location: Morton Grove, IL
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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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03-12-2013, 01:39 PM | #24 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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Re: ribs w/o foil
If people would look at there smokers as a oven the world of bbq would be a better place.
Sent from my SGH-T999
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03-12-2013, 02:06 PM | #25 |
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Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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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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hopelessly, helplessly, happily addicted to a shipload of Webers Last edited by charrederhead; 03-12-2013 at 03:04 PM.. |
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03-12-2013, 02:29 PM | #26 |
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Join Date: 06-24-12
Location: Italy
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ribs w/o foil
Thank to all the brothers for this great thread!
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03-12-2013, 02:47 PM | #27 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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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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03-12-2013, 02:51 PM | #28 | |
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Join Date: 05-26-08
Location: Monroe, MI
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03-12-2013, 03:24 PM | #29 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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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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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 Last edited by Bbq Bubba; 03-23-2015 at 05:39 PM.. |
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03-12-2013, 03:29 PM | #30 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=154329
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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