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 01-01-2013, 05:04 PM   #1
cb4004
Knows what a fatty is.
 
cb4004's Avatar
 
Join Date: 12-05-12
Location: Escondido, CA
Downloads: 0
Uploads: 0
Default Need some help......

First cook on my UDS, just finished it this weekend. Cooking spare ribs, my question is what temp am I looking for. Sorry for such a dumb question this is my first go at smooking. This is were im at so far.
Attached Images
File Type: jpg DSC_0414.jpg (75.1 KB, 78 views)
File Type: jpg DSC_0415.jpg (78.1 KB, 77 views)
cb4004 is offline   Reply With Quote


Unread 01-01-2013, 05:18 PM   #2
Missed-Em
Is lookin for wood to cook with.
 
Join Date: 02-19-12
Location: Dorchester, Il
Downloads: 0
Uploads: 0
Default

Ribs look good . My UDS seems to want to run at 245-250 so I let it do it. Only sugestion I'd make is to fully open top vent.
Missed-Em is offline   Reply With Quote


Unread 01-01-2013, 05:24 PM   #3
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
Downloads: 0
Uploads: 0
Default

My UDS seems to fall right to about 240 with one valve open, I like to cook a little higher so I open another about 1/2 way and get to about 275( that also depends on outside temp). you will also discover that it runs hotter with lump compared to briquettes, and I use a combo to acheive the temp I want. Smoke on Brother!!! THE UDS IS THE BOMB!!!
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
smokeyokie is offline   Reply With Quote


Unread 01-01-2013, 05:27 PM   #4
smokeyokie
is one Smokin' Farker
 
Join Date: 04-26-11
Location: Vinita, OK
Downloads: 0
Uploads: 0
Default

I may have answered the wrong question.... If you are talking about meat temp? dont worry about that, use the bend test if you grab one end of the rack and they bend toward 90 degrees they are done. Or you can poke between the bones with a toothpick and if it goes in like butter your done!!
__________________
[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
[SIZE=3]_____________________[/SIZE]
[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
smokeyokie is offline   Reply With Quote


Thanks from:--->
Unread 01-01-2013, 05:37 PM   #5
cb4004
Knows what a fatty is.
 
cb4004's Avatar
 
Join Date: 12-05-12
Location: Escondido, CA
Downloads: 0
Uploads: 0
Default

I's been sitting at 220--230 solid for the last three hours, this thing is amazing. I've done alot of grilling this is my first go at smoking. crossing my fingers.
cb4004 is offline   Reply With Quote


Unread 01-01-2013, 05:46 PM   #6
Sammy_Shuford
is One Chatty Farker

 
Sammy_Shuford's Avatar
 
Join Date: 05-17-09
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cb4004 View Post
I's been sitting at 220--230 solid for the last three hours, this thing is amazing. I've done alot of grilling this is my first go at smoking. crossing my fingers.
You are going to love that UDS! I'm on number 2 UDS now.
__________________
22 WSM; Yoder YS640; Brick Red Weber Performer Platinum.
Purple Thermapen
CBJ SCBA
Carolina Pit Master
http://patio-q.com/
Sammy_Shuford is offline   Reply With Quote


Unread 01-01-2013, 05:47 PM   #7
Sammy_Shuford
is One Chatty Farker

 
Sammy_Shuford's Avatar
 
Join Date: 05-17-09
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

OBTW, my wife saw the Ribs, said looks likes you have a handle on it!
__________________
22 WSM; Yoder YS640; Brick Red Weber Performer Platinum.
Purple Thermapen
CBJ SCBA
Carolina Pit Master
http://patio-q.com/
Sammy_Shuford is offline   Reply With Quote


Unread 01-01-2013, 06:04 PM   #8
cb4004
Knows what a fatty is.
 
cb4004's Avatar
 
Join Date: 12-05-12
Location: Escondido, CA
Downloads: 0
Uploads: 0
Default

Did somthing wrong, they came off way to early 3 hr. im thinking my therometer was way off. not bad not good....
cb4004 is offline   Reply With Quote


Unread 01-01-2013, 06:18 PM   #9
jrn
Full Fledged Farker
 
Join Date: 07-30-12
Location: Quitman, Ms
Downloads: 0
Uploads: 0
Default

You just pulled them early is all. The bend test never lies! Most people use it for ribs, me included. In my opinion, at the temps you were at, they needed more like 5-6 hrs. They looked really nice, you'll nail it next time! Bend test!!! :)
__________________
UDS, mini wsm, 22.5" weber kettle
jrn is offline   Reply With Quote


Unread 01-01-2013, 07:36 PM   #10
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

dual post
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 01-01-2013, 07:39 PM   #11
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by cb4004 View Post
Did somthing wrong, they came off way to early 3 hr. im thinking my therometer was way off. not bad not good....
I cook mine between 275-350 and they pass the bend test in 3-4 hrs. If you are reading temp by the thermo on the side of the drum it is going to read 40-50 deg cooler than the temp n the center of the drum about. So 220 -230 is more like 260- 280 actual grate temp in the middle. That is the reason they finished in 3 hrs Welcome to the Dark side ..... Hot & Fast ! Learn to cook where the pit wants to run just roll with it
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg 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 05:58 AM.


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