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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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02-27-2014, 02:30 PM | #1 |
On the road to being a farker
Join Date: 12-30-13
Location: Chicago Suburbs, IL
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Ribs rolling at over 300...
I'm doing two slabs of St. Louis style spares today. Got a new maverick for my birthday and figured I'd monitor the temp of the smoker to see what it does (previously just using the "ideal" range on the ECB thermo).
So, I've got it settled in same place I always do, right in the middle of "ideal" and the maverick is reading 315 and holding steady. I think this has just led to new paranoia. Any thoughts? Should I just let it roll at 315 or do I need to try to choke it back some? Last ribs I did were at the same spot in "ideal" but I have no clue how consistent that gauge is. The maverick is holding steady for the last hour and a half...
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- ECB (charcoal grate added), Crimson Weber OTG 22.5, Charmglow Gasser |
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02-27-2014, 02:31 PM | #2 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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let it roll! lol
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02-27-2014, 02:37 PM | #3 |
On the road to being a farker
Join Date: 12-30-13
Location: Chicago Suburbs, IL
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It's sad how easy it is to get inside your own head in these situations. Last ribs were amazing with the exact same conditions, and yet now that I know it's running "too hot" I'm second guessing. Thanks for the reassurance - gonna crack a beer and let it run
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- ECB (charcoal grate added), Crimson Weber OTG 22.5, Charmglow Gasser |
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02-27-2014, 02:41 PM | #4 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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You were cooking hot and Fast and didn't even know it! Ribs do great at 300ish, sounds like you're good to go
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Matt Come Join the fun in the Throwdowns! Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio 2016 Official BBQ Brethren Ribeye Master |
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02-27-2014, 02:45 PM | #6 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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let it go. I cook ribs above 300 degrees all the time. Just keep an eye out on the color of the bark. If it starts getting too dark for you, wrap them up.
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~Ren~ Fat Kids Club Founding Member |
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02-27-2014, 02:52 PM | #7 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Let 'em ride!!!
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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02-27-2014, 03:05 PM | #9 |
is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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Agreed! I was afeared of hot and fast until I was having issues with getting my temps under 300°, so I just let it roll at around 300° for the cook. I was then convinced it was the way to go. Dang, you makin' me hungry.
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22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone" |
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02-27-2014, 03:06 PM | #10 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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What are you cooking on? I typically like to be around 275 on ribs, but I don't worry if it shoots up on me. Depending on the cooker though, 300+ could char a little bit. Wrap if they start to get too dark.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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02-27-2014, 03:09 PM | #11 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Ask peeps - my cooks are in a temp range .........240-420* back n forth up n down - don't worry 'bout it.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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02-27-2014, 03:11 PM | #12 | |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Quote:
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- [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B] |
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02-27-2014, 04:02 PM | #13 | |
On the road to being a farker
Join Date: 12-30-13
Location: Chicago Suburbs, IL
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Quote:
cooking over royal oak lump and cherry chunks. temps settled down to about 275 after about the first 90 minutes, too. planning to let 'em go another hour or so, then yank 'em and throw some wings on. thanks for all the quick replies - you guys rock!
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- ECB (charcoal grate added), Crimson Weber OTG 22.5, Charmglow Gasser |
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02-27-2014, 05:11 PM | #14 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Sounds like it is working out just fine. Make sure to post some pics.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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02-27-2014, 05:14 PM | #15 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Wow 420!? :P
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18.5" WSM and 22.5" OTG. |
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