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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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Old 09-15-2017, 09:40 AM   #31
sleebus.jones
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Interesting take on the membrane. I do remove mine but never really gave much thought to leaving them on and letting the heat "Melt" them off! Mac
Well, it doesn't melt, since it's not fat...it's made of elastin, not collagen. However, it does crisp up nice, and with a high temp cook it makes for a nice crunchy bark when the rub cooks on there.
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Old 09-15-2017, 12:12 PM   #32
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265 degrees is my target temp for ribs, hell pretty much everything except chicken.

I'm really just commenting to say I like your name Smoke Ninja.
Wecomle the the brethren fellow ninja

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I really like his (her?) avatar............
Sarah jean is my yoga instructor
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Old 09-15-2017, 12:32 PM   #33
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Sarah jean is my yoga instructor
Tantric?
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Old 09-15-2017, 12:43 PM   #34
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280 dome temp for ribs all the time. Pork loins take 3 hours, 2 bare and 1 wrapped with red wine. Nice texture!
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Old 09-15-2017, 12:49 PM   #35
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I try to do ribs around 250 deg, but I don't worry if it gets to 300 deg.
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Old 09-15-2017, 01:23 PM   #36
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I cooked a rack of babybacks last night at 300-325. Naked for 2 hours, wrapped with water the last hour. Some of the best I have ever cooked. The water obviously did not add any flavor, but it sure seemed to help with a short braise for tenderizing purposes.
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Old 10-02-2017, 01:47 PM   #37
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We cook our ribs at 275-300 at comps.

We only have two first places, so maybe we should start backing down

Then again, only about ten comps

Seriously though, charring the bottoms can be a problem with ceramic cookers with HnF, even with indirect plate setter (unless you want to flip as suggested). That is pretty much the only time I could/would use a water pan on a smoker, it will help with the bottom charring.
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Old 10-02-2017, 02:14 PM   #38
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My first thought is to find where your specific pit likes to run that gives you a nice, stable, clean fire. My WSM liked 275*, my LSG Cabinet likes 250* better. Once you figure that out, learn the amount of time it takes *whatever* at that temp. Now, maybe one day you don't have an hour per pound at 275* to cook that 8 pound pork butt. Bump the temp up to 300* and just know that it will take less time.
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Old 10-02-2017, 02:30 PM   #39
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With my kettle, I start it and set the vents where they usually will provide 250 deg. Depending on the day, it might stabilize at 225 deg. Other days it settles at 300 deg. This is what I call "Letting the cooker decide". I then put the spareribs on and ignore them for about 4 hours if 225, 3 1/2 if 300. I then see if a toothpick goes in and out easily. Yes-they're done. No- have another beer, then check again. Repeat if needed.
Unless you are cooking baby backs. Which I don't.
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