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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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07-04-2011, 11:52 AM | #1 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Cooking BBQ Under 300 Degrees or Over Work Out Best For You?
I have only grilled baby backs at over 300 degrees and they came out very good.
I am planning on building a UDS soon and want to try doing ribs at 300 deg. or higher. What has worked for you? Foil or no foil? I have cooked butts and briskets at over 300 with good results and didn't foil but held in a cooler for several hours after done. Anyone get good results in butts or brisket with no foiling? |
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07-04-2011, 12:01 PM | #2 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I do ribs all the time in my UDS, start the cook at around 250, then after an hour or so, ramp up the heat to 300ish. Within 4 hours, they're done.
Did these last night, I never peek, spritz, mop, or foil during cook, just let 'er rip.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-04-2011, 12:13 PM | #3 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Those look very good indeed and certainly not dry or overcooked.
Do you use a no sugar rub? |
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07-04-2011, 12:17 PM | #4 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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I've also done many hot and fast cooks, esp ribs and smaller briskets, and they turned out great. However, I suspect that for larger pieces of meats that low and slow may be better for fat rendering.
For ribs, you'll be just fine, just don't go over 325...just my $.01.
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07-04-2011, 12:34 PM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I do ribs, brisket and butts at 275, chicken at 325-350. I don't foil a thing unless holding it at the end in a cooler.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-04-2011, 12:43 PM | #6 | |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Quote:
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07-04-2011, 12:44 PM | #7 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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07-04-2011, 12:48 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I've done higher heat for all of those yes. They turned out just fine, even great, but I prefer doing them at 275. I like the bark better at these temps, and I personally think the butts and brisket are more tender, but high-heat fans will disagree with me there. It all boils down in the end to what you find you like best.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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07-04-2011, 12:51 PM | #9 | |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Quote:
Funny thing is that of the many briskets and butts I have cooked I have gone either at 225-250 or at 325 or higher but not in between. |
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07-04-2011, 12:53 PM | #10 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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I cook everything at 325-350 thats just how we do it here in souther KS and whats this foil you speak of
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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Thanks from:---> |
07-04-2011, 12:57 PM | #11 | |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Quote:
Have you tried cooking it at 225-275 and found the higher heat better? If so do You find it more juicy than the lower heat cooks? |
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07-04-2011, 01:06 PM | #12 | |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
Don't remember the exact recipe, I always throw them together at the last moment, but It had a bit of this stuff: Granulated garlic Turbinado sugar Onion powder Paprika Chili Powder Cumin Low sodium Montreal chicken seasoning Thyme Tarragon Parsley flakes Fresh Ground 3 color peppercorns (A staple in any rub I make) I'll usually run my contraption through the spare coffee grinder several times to mix it up and get a consistent size.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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07-04-2011, 01:11 PM | #13 | |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Quote:
I have never used tarragon in ribs or parsley with pork. I have used tarragon with chicken but not often. |
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07-04-2011, 02:05 PM | #14 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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275-300 is a good temp.
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07-04-2011, 02:27 PM | #15 |
Is lookin for wood to cook with.
Join Date: 03-28-11
Location: Bloomington Ind
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Have all you fellows been smelling smoke too long? What ever happened to low (215 degrees) and slow (ribs 6 hours). and you call yourselves BBQ people.
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