Dry, No Foil Spares (pr0n) - Page 2

Fwismoker · 11-19-2013, 11:42 AM

Quote:

Originally Posted by Pigs on Fire

7 hours???

That kind of surprised me also....275 takes 3-4 hours tops. Good looking chow though!

Agree with Blu...lose the spritz and let them cook

Dave M · 11-19-2013, 12:56 PM

Very nice! I love dry ribs. I don't spritz, and I bet the constant cooling by doing that is why they took 7 hours.

RichardF · 11-19-2013, 02:51 PM

Quote:

Originally Posted by Dave M

Very nice! I love dry ribs. I don't spritz, and I bet the constant cooling by doing that is why they took 7 hours.

while spritzing every 20 minutes may be a little too frequent, i'm not sure you can atribute the 7-hour cook time to that alone unless the dome was open for an extended period of time. the motto "let it cook and don't look" is a pretty good way to go if you're comfortable with your cooker.

bobm - where do you have your thermometer mounted?

dport7 · 11-19-2013, 02:54 PM

Awesome looking racks, well worth the wait.

RT · 11-19-2013, 03:07 PM

Great looking ribs!!!!!

slow-smoker · 11-19-2013, 03:47 PM

Bob, those don't look dry; they look tender and juicy.

I rarely put sauce on my ribs.

Happy Hapgood · 11-19-2013, 04:08 PM

Fantastic ribs Sir!

Bigr314 · 11-20-2013, 07:23 AM

I have always been a sauce guy. After reading and seeing yours I will be sure to try no sauce and not foiling. Thanks for the pics.

code3rrt · 11-20-2013, 07:46 AM

Great looking ribs, Thanks for sharing the experience.

KC

tnjimbob · 11-20-2013, 08:10 AM

Quote:

Originally Posted by RichardF

while spritzing every 20 minutes may be a little too frequent, i'm not sure you can atribute the 7-hour cook time to that alone unless the dome was open for an extended period of time. the motto "let it cook and don't look" is a pretty good way to go if you're comfortable with your cooker.

I always heard it said as, "if you're lookin', you ain't cookin'."

JerBQ · 11-20-2013, 08:31 AM

Those look awesome! I always dry rub, have never foiled, and stopped spritzing a few years ago. And always hope they turn out looking as great as those!

BobM · 11-20-2013, 08:50 AM

Quote:

Originally Posted by Pigs on Fire

7 hours???

The constant opening and closing of the lid must have caused the average cook temp to fall way below 250F.

Quote:

Originally Posted by RichardF

bobm - where do you have your thermometer mounted?

I had my ET-732 pit probe hanging about 4 inches below the top grate. I'm always careful to make sure the meat doesn't drip on it.

11-19-2013, 02:54 PM	#19
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Awesome looking racks, well worth the wait. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

11-19-2013, 03:47 PM	#21
slow-smoker is one Smokin' Farker Join Date: 04-05-12 Location: Charlottesville, VA	Bob, those don't look dry; they look tender and juicy. I rarely put sauce on my ribs. __________________ __ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732

11-19-2013, 04:08 PM	#22
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Fantastic ribs Sir! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

11-20-2013, 07:23 AM	#23
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	I have always been a sauce guy. After reading and seeing yours I will be sure to try no sauce and not foiling. Thanks for the pics. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

11-20-2013, 07:46 AM	#24
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Great looking ribs, Thanks for sharing the experience. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

11-19-2013, 12:56 PM	#17
Dave M On the road to being a farker Join Date: 09-25-05 Location: Dexter, MI	Very nice! I love dry ribs. I don't spritz, and I bet the constant cooling by doing that is why they took 7 hours.

11-19-2013, 03:07 PM	#20
RT Full Fledged Farker Join Date: 07-27-13 Location: Shreveport LA	Great looking ribs!!!!!

11-20-2013, 08:31 AM	#26
JerBQ On the road to being a farker Join Date: 09-09-11 Location: Wellsville, NY	Those look awesome! I always dry rub, have never foiled, and stopped spritzing a few years ago. And always hope they turn out looking as great as those! __________________ JerBQ Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill