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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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04-09-2013, 07:53 PM | #1 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Ribs to tender
I did my first St. Louie hot n fast cook today in my 22.5 WSM. The temp at grate level was between 275 and 300*. I started the cooker with RO lump using the Minion method with the coffee can in the middle. Started about a half chimney of lump and waited till they were ashed over. I dumped them in the coffee can and waited till the cooker came up to temp. I prepped the ribs removed the membrane and slathered with mustard and then rubbed with my homemade rub. The cooker settled in at 291* for about an hour and was blowing sweet blue. I put 3 racks of St. Louies on the top rack and the temp dropped to 273 and was soon stabilized at 282* I use the foiled pizza pan method over the dry water pan and the ribs were on at 1:15 pm. No spritz, no peeking or nothing until 4:15. Temp was always in between 275 and 300. At 4:15 the ribs did not pass the probe our the bend test though there was about 1/4 inch of pull back on the bones. The ribs were getting there but, not there yet. I checked again at 5:00 pm and the ribs were probe tender and when picked up in the middle were bending nicely and the meat was starting to crack a little. When slicing they had a nice smoke ring ( I used pecan and cherry) and were some of the juiciest. The ribs I have cooked yet. The only thing was they were very tender and when we bit into them their was very little pull and the meat was falling of the bone. The flavor was very good and and over all I was happy with them, I 'm just wondering why they went from not being ready to falling of the bone within a 45 minute period. What could I have done differently?
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-09-2013, 07:57 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You waited too long between checks, but, that is an experience thing. Next time, you will know to check back sooner at that stage.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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Thanks from: ---> |
04-09-2013, 07:59 PM | #3 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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The only advice for that is to pull them just a tad earlier.
You really didn't do anything wrong. Maybe it was just the ribs.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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04-09-2013, 08:14 PM | #4 | |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Quote:
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-09-2013, 08:29 PM | #5 | |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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04-09-2013, 08:39 PM | #6 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Sounds like you did a great job. If indeed they were to tender for your taste, check them more often. I am guessing with the higher cook temp they are going t change that much quicker.
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BWS Fatboy |
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04-09-2013, 08:59 PM | #7 | |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Quote:
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-09-2013, 09:00 PM | #8 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Some of the juiciest ribs ever and they were cooked hot and fast with no foil... hmmm.. The foil gods are rolling over in their grave.
I wouldn't change a thing!
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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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04-09-2013, 09:10 PM | #9 |
Full Fledged Farker
Join Date: 02-29-12
Location: Long island, Ny
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Cook for you and your feasters you could cook perfect comp q but if its not what the people you are serving like really don't make sense
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* PRIMO OVAL XL*MINI WSM*SMOKEY JOE*JUMBO JOE*AKORN *GOOD GRILLIN ALL* |
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04-09-2013, 10:42 PM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I guess I'm an uncaring SOB I cook ribs the way I like 'em if they aint to your liking 30 mi up the road is a MacDonald s C'ya. In my limited 30 yr experience of cookin BBQ St Louis trim usually are to my liking ( bite through little tug yielding to a clean bone) in 3.5- 4 hrs at those temps, I don't foil and I use the bend test.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-09-2013, 10:56 PM | #11 | |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Quote:
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-09-2013, 11:04 PM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Like I said 3.5 up to 4 hrs
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-09-2013, 11:19 PM | #13 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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I'll start checking them every 15 minutes after the 3.5 hrs mark and maybe that will make a difference. I'm not trying to nit pick, I just want to make the best ribs (Q!) I can.
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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04-09-2013, 11:22 PM | #14 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I'd ask what YOU thought of them. If you think they were too tender, check and pull them earlier next time.
In comps, we let the ribs rest in a loose foil tent to tighten up, which they always do. Perhaps that might help as well. You could just put them on a tray/sheet and cover that to let em hang out for 15-20 minutes if you think they feel too loose. This, however, is a "feel thing" and comes with experience too. I've just had racks of ribs come off the smoker (foiled mind you) and be really tender feeling, then we'll sauce and let them rest for a bit, covered and when I go to slice, they've tightened up.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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04-09-2013, 11:37 PM | #15 | |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Quote:
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Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm. |
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