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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.


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Unread 12-02-2012, 04:30 PM   #1
smoker jayson
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Default Rib issue

So I had a frozen st.louis style rack in the freezer Saturday so I took them out and thawed them over night. I lit the grill , prepped the ribs and put them on at 12:00 on the dot. I usually do the 3-2-1 method so three hrs in I pull them put some apple jelly on them and wrap them in the foil. Temp is steady at 270 the entire cook. At 5 I go to pull them so I can sauce them up for the final hour....... And when I go to lift them they just fall apart tender as a babies butt. I didn't do anything different besides the ribs were frozen and the apple jelly. Can someone shed some light to as what I might have done wrong
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Unread 12-02-2012, 04:38 PM   #2
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They could have been smaller ribs. Also are you doing 321 @270-275, if so that's way too much foil time. Are you taking readings from the grate or dome temp? Cooking In that temp range, 4 hrs is the max you need. 30-45 min max in foil
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Unread 12-02-2012, 04:45 PM   #3
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Wish i could help Smoker J, fact is i can't imagine cooking st.louis ribs
for 5-6 hour's @ 270 the entire cook..sound's like it's worked for you though.

As alway's just my
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Unread 12-02-2012, 05:02 PM   #4
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I'm thinking you just over cooked them. I did a St. Louis style rack yesterday on the uds. I do the bend test, so I don't pay much attention to time. But it was a good 4-4.5 hrs. with no foiling. In my opinion, 5 hrs, 2 of that being foiled, is too much. :)
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Unread 12-02-2012, 05:44 PM   #5
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And, sadly, herein lies the folly of using time for anything other than a rough guideline.

Sorry,
John
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Unread 12-02-2012, 08:41 PM   #6
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"PatioDaddio" nailed it.
BBQ is an art, I get touchy feely with my meat (another Wood Pile straight line).
For ribs, a toothpick is a good thing.

Bob
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Unread 12-02-2012, 08:44 PM   #7
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270 for 5 hrs = over cooked without wrapping they would have been perfect between 3-4 hrs
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Unread 12-03-2012, 05:44 AM   #8
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Quote:
Originally Posted by smoker jayson View Post
So I had a frozen st.louis style rack in the freezer Saturday so I took them out and thawed them over night. I lit the grill , prepped the ribs and put them on at 12:00 on the dot. I usually do the 3-2-1 method so three hrs in I pull them put some apple jelly on them and wrap them in the foil. Temp is steady at 270 the entire cook. At 5 I go to pull them so I can sauce them up for the final hour....... And when I go to lift them they just fall apart tender as a babies butt. I didn't do anything different besides the ribs were frozen and the apple jelly. Can someone shed some light to as what I might have done wrong
i love my ribs to fall apart at home but not in the comps, the longer you foil , the more they are gonna fall apart. i normally cook mine 3 to 4 hours unrapped, then wrap them the final hour. cooking at 250. never thought about apple jelly, thats sounds like a good idea!
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Unread 12-03-2012, 06:22 AM   #9
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I'm thinking the jelly turned to liquid and you steamed the ribs for two hours at a pretty high temp of 270.
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Unread 12-03-2012, 06:26 AM   #10
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Agree...6hrs at 270 is much longer than I would cook them!!!
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Unread 12-03-2012, 06:27 AM   #11
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Quote:
Originally Posted by PatioDaddio View Post
And, sadly, herein lies the folly of using time for anything other than a rough guideline.

Sorry,
John

Well said ......
But we all have learned from our mistakes, we just try to educate others not to make the same errors as they hone their BBQ skills.
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