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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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12-02-2012, 04:30 PM | #1 |
On the road to being a farker
Join Date: 01-03-12
Location: york,pa
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Rib issue
So I had a frozen st.louis style rack in the freezer Saturday so I took them out and thawed them over night. I lit the grill , prepped the ribs and put them on at 12:00 on the dot. I usually do the 3-2-1 method so three hrs in I pull them put some apple jelly on them and wrap them in the foil. Temp is steady at 270 the entire cook. At 5 I go to pull them so I can sauce them up for the final hour....... And when I go to lift them they just fall apart tender as a babies butt. I didn't do anything different besides the ribs were frozen and the apple jelly. Can someone shed some light to as what I might have done wrong
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12-02-2012, 04:38 PM | #2 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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They could have been smaller ribs. Also are you doing 321 @270-275, if so that's way too much foil time. Are you taking readings from the grate or dome temp? Cooking In that temp range, 4 hrs is the max you need. 30-45 min max in foil
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12-02-2012, 04:45 PM | #3 |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Wish i could help Smoker J, fact is i can't imagine cooking st.louis ribs
for 5-6 hour's @ 270 the entire cook..sound's like it's worked for you though. As alway's just my |
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12-02-2012, 05:02 PM | #4 |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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I'm thinking you just over cooked them. I did a St. Louis style rack yesterday on the uds. I do the bend test, so I don't pay much attention to time. But it was a good 4-4.5 hrs. with no foiling. In my opinion, 5 hrs, 2 of that being foiled, is too much. :)
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12-02-2012, 08:41 PM | #6 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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"PatioDaddio" nailed it.
BBQ is an art, I get touchy feely with my meat (another Wood Pile straight line). For ribs, a toothpick is a good thing. Bob
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12-02-2012, 08:44 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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270 for 5 hrs = over cooked without wrapping they would have been perfect between 3-4 hrs
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12-03-2012, 05:44 AM | #8 | |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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Quote:
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12-03-2012, 06:22 AM | #9 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I'm thinking the jelly turned to liquid and you steamed the ribs for two hours at a pretty high temp of 270.
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12-03-2012, 06:26 AM | #10 |
Full Fledged Farker
Join Date: 12-08-10
Location: Maryville Tn
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Agree...6hrs at 270 is much longer than I would cook them!!!
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12-03-2012, 06:27 AM | #11 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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