The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-10-2012, 09:15 AM   #1
Unfathomable Bastid
On the road to being a farker

 
Unfathomable Bastid's Avatar
 
Join Date: 09-23-10
Location: Commerce Township, Michigan
Downloads: 0
Uploads: 0
Default I'm a convert: High-heat Ribs

Hi Brethren:

I've been a "low and slow" guy for virtually everything I make. 225-240 has been my go-to range for brisket to pork bellies. And that will continue for the larger cuts of meat I smoke.

After talking to some of my BBQ mentors, however, (and watching this season's BBQ Pitmasters), I realize that most competition crews cook their ribs in the 275-300 range. I've run a few test cooks since then, and the results have been pretty dramatic. My ribs have always been good. But these are the next level.

Two hours @ 275 over apple wood
45 mins wrapped
30 mins back on direct

These are "slight tug" off-the-bone. Extremely tender and flavorful with the perfect smokiness I'm looking for.

I'll run 225'ish for everything else. Ribs I'm making the switch based on my results.

-Bastid

ImageUploadedByTapatalk1341929673.836319.jpg


-----------
22.5" WSM (with a DigiQ DX2)
UDS (She's mean and ugly)
22.5 Weber Performer
Weber Gas
__________________
WSM 22.5"/DigiQ DX2 (I cheat )
UDS Smoker (built myself though I'm a moron)
Weber Performer 22.5" - Charcoal
Weber Genesis E-310 - Gas
Weber Smokey Joe (A RED one!)
Unfathomable Bastid is offline   Reply With Quote


Thanks from:--->
Unread 07-10-2012, 09:25 AM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Fantastic!
__________________
Chris Baker
Join the BBQ Brethren Throwdowns
Sole recipient of the Silverfinger and fingerlickin Awards!
Yes, I own a whole bunch of BBQ crap also.
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 07-10-2012, 09:28 AM   #3
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Heck. I started off doing ribs at ~275 after joining this site and have never gone lower. Beautiful rack!
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Unread 07-10-2012, 09:32 AM   #4
daninnewjersey
is One Chatty Farker

 
Join Date: 01-01-11
Location: Southern NJ
Downloads: 0
Uploads: 0
Default

I cook at 300 minimum. As long as you keep an eye on them they turn out great and cook a lot faster.....
__________________
Proud owner of 4 VERY ugly drum smokers....and a soon to be created Greasy Hill reverse flow....
daninnewjersey is online now   Reply With Quote


Unread 07-10-2012, 09:39 AM   #5
Sunra
is one Smokin' Farker
 
Join Date: 06-10-09
Location: New York, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by daninnewjersey View Post
I cook at 300 minimum. As long as you keep an eye on them they turn out great and cook a lot faster.....
Agree
__________________
Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520
Sunra is offline   Reply With Quote


Unread 07-10-2012, 09:44 AM   #6
Craig0648
Is lookin for wood to cook with.
 
Join Date: 03-07-12
Location: Frederick, MD
Downloads: 0
Uploads: 0
Default

Awesome.
Craig0648 is offline   Reply With Quote


Unread 07-10-2012, 09:45 AM   #7
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by Sunra View Post
Agree
+ a million. Everything can be cooked at a higher temp than 225. I usually don't go lower than 250 for anything and that's just for the first hour to get some smoke and color to the meat. Then the heat get cranked up to the 300 range. Works great for the large cuts too.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 07-10-2012, 09:49 AM   #8
bbqsmoke
Got Wood.
 
Join Date: 01-16-12
Location: ga
Downloads: 0
Uploads: 0
Default

looks great. I cook everything at 300 or higher to and it turns out great
bbqsmoke is offline   Reply With Quote


Unread 07-10-2012, 09:50 AM   #9
cirk
is One Chatty Farker
 
Join Date: 12-15-11
Location: Madison, MS
Downloads: 0
Uploads: 0
Default

Gonna give this a run as well. My last low and slow ribs were just not good at all. Tasted great just not tender.
__________________
Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie)
Weber OTG
cirk is online now   Reply With Quote


Unread 07-10-2012, 09:55 AM   #10
CarolinaQue
is Blowin Smoke!
 
Join Date: 06-23-07
Location: North Berwick, ME
Downloads: 0
Uploads: 0
Default

I find that the higher heat renders the fat much better and produces a more tender rib. I have also found that there is less pull back on the bone also.

Good job on those!!!
__________________
Tim

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote


Unread 07-10-2012, 09:57 AM   #11
Lake Dogs
Quintessential Chatty Farker

 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by El Ropo View Post
+ a million. Everything can be cooked at a higher temp than 225. I usually don't go lower than 250 for anything and that's just for the first hour to get some smoke and color to the meat. Then the heat get cranked up to the 300 range. Works great for the large cuts too.
+1 more.

Also, to the Op, many of us have forever defined low and slow, basically, as anything under 300. 300+ would be hot-n-fast... So, you're still doing low-n-slow, just not unnecessarily-too-low-and-too-slow. IMHO.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Unread 07-10-2012, 10:00 AM   #12
neuyawk
is one Smokin' Farker
 
neuyawk's Avatar
 
Join Date: 03-15-12
Location: Flushing, Queens NYC
Downloads: 0
Uploads: 0
Default

Nice! Is the foil still necessary? I did mine the "weeping" method and fired pretty hot. done in 3.5hrs and no foil needed.
__________________
Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com
neuyawk is offline   Reply With Quote


Unread 07-10-2012, 10:04 AM   #13
Unfathomable Bastid
On the road to being a farker

 
Unfathomable Bastid's Avatar
 
Join Date: 09-23-10
Location: Commerce Township, Michigan
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Lake Dogs View Post
+1 more.

Also, to the Op, many of us have forever defined low and slow, basically, as anything under 300. 300+ would be hot-n-fast... So, you're still doing low-n-slow, just not unnecessarily-too-low-and-too-slow. IMHO.
Fair point, Dogs..

I guess 275-300 should be considered a "mid-range." It's interesting since I've been hooked on 'Q, half my battle has been the pursuit of keeping consistent low temps for long periods of time. Don't get me wrong -- I'm producing high-quality stuff at the neighborhood-level. But I'm realizing I have to unlearn some of my temp rules if I plan to take it to the next level. This rib method makes that clear to me.

As with anything, experimentation yields advancement....

-Bastid
__________________
WSM 22.5"/DigiQ DX2 (I cheat )
UDS Smoker (built myself though I'm a moron)
Weber Performer 22.5" - Charcoal
Weber Genesis E-310 - Gas
Weber Smokey Joe (A RED one!)
Unfathomable Bastid is offline   Reply With Quote


Thanks from:--->
Unread 07-10-2012, 10:05 AM   #14
Fire_Mgmt
Knows what a fatty is.
 
Join Date: 04-10-12
Location: Waterdown, ON
Downloads: 0
Uploads: 0
Default

Great looking ribs, my friend!

Thanks to the brethren here, I've totally gone away from sub-250 temps and cook everything around 275 and don't fret if temps rise to 325. It's all a matter of feel and not so much about the numbers. If they feel done, they're done.

Learning to use my probe and checking for doneness that way has provided me with the best results by far.
Fire_Mgmt is offline   Reply With Quote


Thanks from:--->
Unread 07-10-2012, 10:31 AM   #15
Leopardstripes
Knows what a fatty is.
 
Leopardstripes's Avatar
 
Join Date: 05-21-10
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Thanks for sharing- still trying to hit that sweet spot with ribs. They look great!
__________________
~Weber OTS~Charbroil 2-Burner~antique Luhr-Jensen Lil' Chief~
Leopardstripes is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:08 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts