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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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04-20-2015, 07:47 PM | #1 |
Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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rib problem
I'm having a minor rib cook problem & trying to get some ideas to try on it. I've got an OC Pecos & try to keep temps around 275ish (maybe a bit under at times especially when ribs first start) as I'm doing chicken at the same time as ribs for contests (at least for a time both are on the smoker). Problem is my ribs get burned on the bone side yet I've had the ribs cooking on the far side of the smoker away from the firebox & it's little heat deflector. Would a pan of water right at the deflector do anything as far as the burning on the bone side of the ribs? Other ideas??? Not using a high sugar rub & it's before saucing
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Old Country Pecos, Old Country Smokehouse, BDS 2336, Weber OTG, WSM14", ??? |
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04-20-2015, 10:41 PM | #2 |
Babbling Farker
Join Date: 06-21-12
Location: Sacramento CA
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This is just backyard goofiness, but I set then on foil for the late part of the cook....not sealed or covered at all, just on top so he bottom doesn't get torched....it's help a lot......might work in your situation?
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04-20-2015, 10:51 PM | #3 |
Full Fledged Farker
Join Date: 01-22-14
Location: olathe, KS
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I put a sheet of steel on top of the baffle extending it to the bottom of the cooking chamber. It protects from the hot blast underneath and pushes the heat towards the sides then up. 275 cooker here too. In my opinion I'd go with no waterpan. Tried it and didnt like how much wood I used or trouble of making sure to keep the pan filled.
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Humphrey's pint "Gretch" ~ Hog Diesel BBQ |
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04-21-2015, 04:47 PM | #4 |
Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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Buckie - that was also on my list but wasn't sure it'd do anything. I'm debating the Trigg/Texas crutch wrap vs not wrapping at all
Sas - so you're doing more a tuning plate kinda thing extending the plate already there much farther into the chamber? I've been lining the chamber w/ tin foil but more just to aid in cleanup than anything else
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Old Country Pecos, Old Country Smokehouse, BDS 2336, Weber OTG, WSM14", ??? |
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04-21-2015, 06:02 PM | #5 |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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I'd get a few cans of biscuits and spread them out uniformly over your entire cooking surface. Fire up your smoker and bring it to 275. Then just watch and see where your hotspots are. Once identified, that's where I'd cook the chicken, moving the ribs to the spots that aren't as hot.
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04-21-2015, 06:30 PM | #6 | |
Full Fledged Farker
Join Date: 05-10-12
Location: B'ham, AL
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Quote:
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Old Country Pecos, Old Country Smokehouse, BDS 2336, Weber OTG, WSM14", ??? |
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04-21-2015, 08:27 PM | #7 |
Full Fledged Farker
Join Date: 01-22-14
Location: olathe, KS
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Yeah it just extends a good portion on the baffle to the bottom. That along with wrapping keeps the purdy color on my ribs
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Humphrey's pint "Gretch" ~ Hog Diesel BBQ |
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