Weber Kettle Ribs

amv81 · Feb 6, 2012

Here are some pics from my 2nd attempt at ribs on the Weber. If anyone has any tips from past experience, i will take them. Over all they weren't too bad but needed to go just a little longer.

JMSetzler · Feb 6, 2012

Looks pretty good from here... why do they need to go longer?

amv81 · Feb 6, 2012

They didn't pull off the bone as easily as they usually do. I have read that if they don't pull off very easy the aren't cooked long enough, and if they slide right off they are over cooked. Is that right?

Ron_L · Feb 6, 2012

amv81 said:
They didn't pull off the bone as easily as they usually do. I have read that if they don't pull off very easy the aren't cooked long enough, and if they slide right off they are over cooked. Is that right?

Overcooked is subjective

But, the general idea is right. If the meat was sticking to the bone and you had to pull it off with your teeth, then they needed more time. If the meat falls off the bone with little effort then for some folks they are just right, but for others they were cooked too long. If the meat has a mushy texture then they were overcooked by almost anyone's standards.

tish · Feb 6, 2012

Well, they look really good from where I'm sitting! My one and only attempt at ribs should have gone longer, too. And pretty much everyone has been telling me the same thing. They should come off the bone without too much resistance, but if they're falling off the bone, they're overdone. Practice makes perfect! :wink:

SirPorkaLot · Feb 6, 2012

Ron_L said:
Overcooked is subjective But, the general idea is right. If the meat was sticking to the bone and you had to pull it off with your teeth, then they needed more time. If the meat falls off the bone with little effort then for some folks they are just right, but for others they were cooked too long. If the meat has a mushy texture then they were overcooked by almost anyone's standards.

:tape: :becky:

+1 ^^ What he said

duelin j · Feb 7, 2012

Ron_L said:
Overcooked is subjective But, the general idea is right. If the meat was sticking to the bone and you had to pull it off with your teeth, then they needed more time. If the meat falls off the bone with little effort then for some folks they are just right, but for others they were cooked too long. If the meat has a mushy texture then they were overcooked by almost anyone's standards.

+2 ^^^^ :thumb: Practice, practice, practice!! You'll find your own way soon enough!

LT72884 · Feb 7, 2012

man, i like overcooked ribs then cuz i like them to fall off the bone, like i pick them up and its like eating pulled pork sorta speak. haha.

those look pretty good though. not sure how you feel BUT you could foil for 45 min to just get some extra help. look at this thread. i love these ribs.

http://www.bbq-brethren.com/forum/showthread.php?t=108103

Skidder · Feb 7, 2012

There's really nothing wrong with liking ribs that "fall off the bone". Yes they would be considered overcooked if it were in a competition setting but that is the way most consumers are told pork ribs are supposed to be cooked. And that is the way most get them in a restaurant. There you might get steamed or boiled ribs that are thrown on a grill or flattop and smothered in a sweet bbq sauce. And this is where the mushy part comes in to play. If you've ever had ribs like this you'll know they are almost inedible. I usually cook mine till I can tear the smallest rib easily then sauce and cook 20 to 30 more minutes. I look for that slight "pull off the bone" texture myself.

Dragonfly · Feb 7, 2012

Those look very nice, practice..practice..practice! Good job!

NS Mike D · Feb 7, 2012

very nice

I agree with done is subjective

If you have any doubt, a tip from the virtual bullet guy is to cook three slabs at a time and pull them off in half hour increments so that you can compare different degrees of done for yourself.

It will also give you an idea who you weber cooks.

Keep a cheap oven thermometer on the grate and take note of the temp any time you have to open the lid (this too helps you understand how your weber cooks)

lastly, a tip I got from here is to use a toothpick to check for done.

Smoking Bruin · Feb 7, 2012

I've made ribs on my 26.75" inch countless times. It's all about getting used to the set-up and controlling the temps. With my bottom vents closed and the top vents wide open, I can maintain 250* for hours on end. Just have to re-fuel every once and awhile. Once you figure out how long to cook them, you're golden.

Big Bears BBQ · Feb 7, 2012

I think they look pretty good also .......

Randbo · Feb 7, 2012

They look wonderful! I like mine to be tender and hang on the bone but I would rather have them fall off than not tender enough. It is hard to over cook them unless you are not paying any attention at all. I just cut one off when I think they are done and try it. If it is not as I like I cook them longer. You are going to cut the up any how. So when you go to cut them pay attention to how easily they bend that is a good indicator also. When you go to do the bend test and it breaks in half you know they are done also. I also will intentionally tear a rack in half to test them. You will figure out what works best for you. So to sum it up in this case it is good to play with your food. : )

Wampus · Feb 7, 2012

Look good to me! I'd say over/undercooked is up to YOU! If you thought they were too tough, go longer next time. If next time you go longer and think they are overcooked, then this time was perfect!

The only "bad" thing is that you'll have to cook ribs again!:becky::thumb:

LT72884 · Feb 7, 2012

Hmm intersting. I have had some that were rotissed for bout 3 hours and then put into a steam chamber and they were pretty good. I have had ribs from T's place up here called q4u and they are cooked in electric smoker but are mostly fall of but with a small pull. I like those to. Haha. I think im gonna try 3-1-1 and then finish with a sauce over direct to crisp the bark. Haha.
Thanks

Weber Kettle Ribs

amv81

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