Ribs>>>>ribs ......ribs - Page 2

Yakfishingfool · 05-14-2013, 08:14 AM

Cook the meat not the clock. These are GUIDLEINES...just ideas at times. Each rack i s different and each cooker is different. Cook the meat and stop looking at the clock. I cook until pull back and good color, foil until bendy, pull and finish glaze over direct heat. Cook the meat. Not the clock.

Texas Turtle · 05-14-2013, 11:45 AM

My "standard" is 2 - 1.5 - 1 at 275, but my last cook, I had one rack that wouldn't cooperate and it went 3-2-1.5 before it got done. The other one right beside it on the WSM was "break in half when you pick it up" at the normal time. You just have to keep an eye on it, especially when it gets close.

05-14-2013, 08:14 AM	#16
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	Cook the meat not the clock. These are GUIDLEINES...just ideas at times. Each rack i s different and each cooker is different. Cook the meat and stop looking at the clock. I cook until pull back and good color, foil until bendy, pull and finish glaze over direct heat. Cook the meat. Not the clock. __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

05-14-2013, 11:45 AM	#17
Texas Turtle Take a breath! Join Date: 05-26-09 Location: Fulshear, Texas	My "standard" is 2 - 1.5 - 1 at 275, but my last cook, I had one rack that wouldn't cooperate and it went 3-2-1.5 before it got done. The other one right beside it on the WSM was "break in half when you pick it up" at the normal time. You just have to keep an eye on it, especially when it gets close. __________________ BBQ Apprentice - Old Country Brazos offset, 22.5 WSM, Various gassers, portable grills, etc.