Ribs in a UDS

cmwr · 03-16-2013, 03:05 PM

My ribs in my masterbuilt electric smoker always turned out yummy and the meat flaked off the bone. I made my first set of ribs today in my UDS. I maintained 200-245 degrees for 6 hours today. They were yummy but they were not as tender. The meat didn't fall off the bone as usual. In the electric smoker I always had a small waterpan. In my UDS it was just a dry smoke but the moisture dripping off the lid was immense so I doubt that contributed to anything.

Only thing I wonder is we bought these ribs at the local grocer and in the past we always bought ribs from wal mart. Different brands. This batch I made today were a lot fattier than I normally get. They were pretty fatty pork ribs.

Could it be the poor fatty cuts of meat or is there something I need to do different in a UDS compared to my old electric? Hams and birds have been great in this UDS. I have never pre boiled ribs for the record.

hamiltont · 03-16-2013, 03:15 PM

Well, the ribs you bought at Walmart were prolly from Tyson and enhanced with X% solution. These prolly weren't, and were prolly the real deal... Cheers!!!

prodano · 03-16-2013, 03:29 PM

May want to try smoking in the 250 - 275 range. Also, ribs may have been slightly undercooked? Did they pass the bend or toothpick test? You could also try foiling your ribs until you break in the UDS a little more and get a feel for how it cooks.

HeSmellsLikeSmoke · 03-16-2013, 03:29 PM

You need to cook the ribs until they are tender, not by time. If you like fall off the bone you can twist a bone and to see when it pulls out easily.

cmwr · 03-16-2013, 03:42 PM

The bones fell out if you pulled on them but the meat just wasn't falling off. I mean you couldn't just take a fork and flake it apart like normal. They weren't horrible just a little more chewy than normal. Definitely not my best.

Wampus · 03-16-2013, 03:42 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

You need to cook the ribs until they are tender, not by time. If you like fall off the bone you can twist a bone and to see when it pulls out easily.

^^^THIS^^^^

If they're not as tender as you like....let em roll.

And TECHNICALLY....ribs that are so tender that you can eat em with a fork and they sluff off the bone are overcooked. Not saying that's WRONG...many people like em that way. It's just that anyone can get that tenderness, they just have to cook em longer. If you want to try and add a water pan in the UDS on the bottom rack, try it and see if you like the results better.

cmwr · 03-16-2013, 03:42 PM

Quote:

Originally Posted by prodano

May want to try smoking in the 250 - 275 range. Also, ribs may have been slightly undercooked? Did they pass the bend or toothpick test? You could also try foiling your ribs until you break in the UDS a little more and get a feel for how it cooks.

Explain those tests please?

jmoney7269 · 03-16-2013, 03:47 PM

If you pick them up in the middle with a pair of tongs, and they bend over real limp or break they are done. Or stick a toothpick between the bones in the middle of the rack and if it slides through like buttah it's done also. This video Should help a little, bend test is @3:25

HeSmellsLikeSmoke · 03-16-2013, 03:49 PM

Quote:

Originally Posted by cmwr

Explain those tests please?

The bend test works for bite off the bone doness, not fall off the bone. The rack will fall apart if you try it at falling off the bone doneness.

prodano · 03-16-2013, 04:00 PM

Quote:

Originally Posted by jmoney7269

If you pick them up in the middle with a pair of tongs, and they bend over real limp or break they are done. Or stick a toothpick between the bones in the middle of the rack and if it slides through like buttah it's done also. This video Should help a little, bend test is @3:25
J$ BBQ vault ribs with charcoal - YouTube

Couldn't have said it better myself

Bludawg · 03-16-2013, 04:03 PM

I have found that 275-300 is a great temp for not just ribs but all BBQ Try them a little hotter the next time. A water pan in a UDS isn't needed all it dose is limit your temps and wasted charcoal.

Bend test

HeSmellsLikeSmoke · 03-16-2013, 04:38 PM

Bluedawg is spot on with the temps IMO. The bend test he shows is also just what you want to see for bite off the bone ribs; however, as you can see, fall off the bone will break apart and, well, fall off the bone if you try that.

Captain Dave · 03-16-2013, 05:34 PM

I'm no expert, but to me falling off the bone is over-cooked and over-rated. I want a little tug. I want ALMOST falling off the bone. Just my opinion. Probably from all those years when I grilled ribs in an hour and a half and one had to chew the meat off.

cmwr · 03-16-2013, 06:44 PM

so I should try upping the temps and cutting the time back? I always thought smoking was about super low temps and extra long times. I thought this made meat tender not higher temps and shorter times. I will try this next time.

Bludawg · 03-16-2013, 06:46 PM

At 275 a rack of St Louie bones will take 3.5-4 hrs on average to pass the bend test.

03-16-2013, 03:05 PM	#1
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	Ribs in a UDS My ribs in my masterbuilt electric smoker always turned out yummy and the meat flaked off the bone. I made my first set of ribs today in my UDS. I maintained 200-245 degrees for 6 hours today. They were yummy but they were not as tender. The meat didn't fall off the bone as usual. In the electric smoker I always had a small waterpan. In my UDS it was just a dry smoke but the moisture dripping off the lid was immense so I doubt that contributed to anything. Only thing I wonder is we bought these ribs at the local grocer and in the past we always bought ribs from wal mart. Different brands. This batch I made today were a lot fattier than I normally get. They were pretty fatty pork ribs. Could it be the poor fatty cuts of meat or is there something I need to do different in a UDS compared to my old electric? Hams and birds have been great in this UDS. I have never pre boiled ribs for the record.

03-16-2013, 03:15 PM	#2
hamiltont is One Chatty Farker Join Date: 05-24-10 Location: Lincoln, NE Name/Nickname : hamiltont	Well, the ribs you bought at Walmart were prolly from Tyson and enhanced with X% solution. These prolly weren't, and were prolly the real deal... Cheers!!! __________________ If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

03-16-2013, 03:29 PM	#3
prodano On the road to being a farker Join Date: 08-25-07 Location: Oro Valley, AZ	Ribs in a UDS May want to try smoking in the 250 - 275 range. Also, ribs may have been slightly undercooked? Did they pass the bend or toothpick test? You could also try foiling your ribs until you break in the UDS a little more and get a feel for how it cooks. __________________ Kamado Joe Classic II, WSM 22, Weber Spirit E-310, Weber Q120

03-16-2013, 03:29 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	You need to cook the ribs until they are tender, not by time. If you like fall off the bone you can twist a bone and to see when it pulls out easily. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-16-2013, 04:03 PM	#11
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I have found that 275-300 is a great temp for not just ribs but all BBQ Try them a little hotter the next time. A water pan in a UDS isn't needed all it dose is limit your temps and wasted charcoal. Bend test __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

03-16-2013, 03:42 PM	#5
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	The bones fell out if you pulled on them but the meat just wasn't falling off. I mean you couldn't just take a fork and flake it apart like normal. They weren't horrible just a little more chewy than normal. Definitely not my best.

03-16-2013, 03:47 PM	#8
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	If you pick them up in the middle with a pair of tongs, and they bend over real limp or break they are done. Or stick a toothpick between the bones in the middle of the rack and if it slides through like buttah it's done also. This video Should help a little, bend test is @3:25 J$ BBQ vault ribs with charcoal - YouTube

03-16-2013, 04:38 PM	#12
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Bluedawg is spot on with the temps IMO. The bend test he shows is also just what you want to see for bite off the bone ribs; however, as you can see, fall off the bone will break apart and, well, fall off the bone if you try that. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-16-2013, 05:34 PM	#13
Captain Dave is one Smokin' Farker Join Date: 07-29-09 Location: Luling, Texas 78648	I'm no expert, but to me falling off the bone is over-cooked and over-rated. I want a little tug. I want ALMOST falling off the bone. Just my opinion. Probably from all those years when I grilled ribs in an hour and a half and one had to chew the meat off. __________________ Thanks for noticing

03-16-2013, 06:44 PM	#14
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	so I should try upping the temps and cutting the time back? I always thought smoking was about super low temps and extra long times. I thought this made meat tender not higher temps and shorter times. I will try this next time.

03-16-2013, 06:46 PM	#15
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	At 275 a rack of St Louie bones will take 3.5-4 hrs on average to pass the bend test. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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