The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 06-18-2012, 06:14 AM   #1
gapabral
Got Wood.
 
Join Date: 09-29-10
Location: St. Louis, MO
Default Rib Foiling Question

I could use some help as it relates to smoking ribs. Yesterday, I smoked 3 slabs on my WSM at 275 for 2.5 hours. I then foiled them using a 1/4 cup of apple juice and put them back on for 1 hour at 275. All 3 slabs just fell apart. I was sure disappointed.

The bark looked really good.

Was a 1/4 cup of the apple juice too much to add to the foil or was foiling for one hour the problem?

1 hour of foiling does not seem like a long time.

Sure appreciate any thoughts?
gapabral is online now   Reply With Quote


Old 06-18-2012, 06:20 AM   #2
BruceB
is one Smokin' Farker
 
BruceB's Avatar
 
Join Date: 12-09-04
Location: Utica, MI
Default

1 hour at 275º was probably the problem. I do mine (spares) at 250º for 3 hours then foil for 1 hour maybe 1 hour and 15 minutes with the usual suspects added to the foil.
__________________
Good Talkin' With You

Bruce


22 1/2" WSM
2 18 1/2" WSM's
Weber 22 1/2" Kettle
Weber Smokey Joe Platinum
Weber Genesis Gasser
Treasurer, Great Lakes BBQ Association
Member Rubbed, Smoked and Sauced BBQ Team
KCBS/CBJ #55356
BruceB is offline   Reply With Quote


Old 06-18-2012, 06:27 AM   #3
Crash
is One Chatty Farker
 
Crash's Avatar
 
Join Date: 10-29-08
Location: Kailua, HI (Oahu)
Default

What type of ribs were you cooking?
__________________
Crash - HIBarbeque.com
Crash is offline   Reply With Quote


Old 06-18-2012, 06:30 AM   #4
dosvans
Full Fledged Farker

 
dosvans's Avatar
 
Join Date: 04-18-11
Location: Madison, AL
Default

At that temp, you need no more than 2 hours before you wrap.
__________________
Smoke Me Silly BBQ Team
- Champion Smoker
- 4 - 22.5" WSMs
- 18.5" WSM
- Yoder YS640
- 22" Weber Kettle w/Smokenator
dosvans is offline   Reply With Quote


Old 06-18-2012, 06:52 AM   #5
gapabral
Got Wood.
 
Join Date: 09-29-10
Location: St. Louis, MO
Default

thank you guys for your input. I cooked spares.
gapabral is online now   Reply With Quote


Old 06-18-2012, 07:01 AM   #6
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

Slightly different angle, because I'm not certain 275 for 3.5 hours is your issue. Shoot, I do BB's at 270 for 4 or 4.25 hours and they're not falling apart, not just yet. Very close, but not.

When you say you're cooking at 275, tell us more there. Where are you measuring your temps? How are you measuring your temperature. To me it's looking like you were probably cooking much closer to 300 than 275.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 06-18-2012, 08:24 AM   #7
TRS
On the road to being a farker
 
Join Date: 01-09-10
Location: Nashville Tennessee
Default

Was the WSM thermometer calibrated? Always good to check the thermometer periodically for accuracy then troubleshoot from there. As Lake Dogs said you may have been cooking at a higher temp.
__________________
www.thunderroadsmokehouse.com - Stump's Prince - Peoria Cookers Meat Monster - Lang 36
TRS is offline   Reply With Quote


Old 06-18-2012, 08:28 AM   #8
mobow
is one Smokin' Farker
 
Join Date: 12-11-09
Location: Marshall MO
Default

Agree with above. My grate temp is about 20 degrees higher than thermometer reads on the dome of my WSM. keith
__________________
WSM 22.5, MCBJ, In The Key Of Que
mobow is offline   Reply With Quote


Thanks from:--->
Old 06-18-2012, 08:33 AM   #9
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Default

There will be many variables when you foil. You can get different results went you mix liquid & temperature & time. Each can make a difference in the outcome. Probably not what you want to hear, but pratice will be about the only true answer...
__________________
Certified Master Judge #5382


What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."
Bentley is offline   Reply With Quote


Old 06-18-2012, 08:33 AM   #10
Lake Dogs
Quintessential Chatty Farker
 
Lake Dogs's Avatar
 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

^^^ That was what I was thinking... Darned if that doesn't put it right at 300+-.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 06-18-2012, 08:36 AM   #11
gapabral
Got Wood.
 
Join Date: 09-29-10
Location: St. Louis, MO
Default

that may be the problem. I was just measuring off the WSM dome thermometer, which I kept between 270 and 280( or tried my hardest to) throughout the cook.

have not had the WSM too long and was looking for a grate thermometer over the weekend and could not find one.

If it is around 20 degrees hotter, that would explain it.

For some reason, I was thinking there was not a huge difference in temp between the dome thermometer and grate but actually I went back and reread some older posts and it was that there was not a huge difference in temp between the top and bottom grate.

thank you
gapabral is online now   Reply With Quote


Old 06-18-2012, 08:37 AM   #12
gapabral
Got Wood.
 
Join Date: 09-29-10
Location: St. Louis, MO
Default

there are some pretty "fart smellers" around here
gapabral is online now   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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 07:56 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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