Higher Rib Temp - Quick Q

viggysmalls · 01-27-2013, 10:01 AM

After watching a few of the pitmasters, I've decided to smoke my ribs at a higher temp today (like 260-275). Anyone have any idea how long St. Louis spare ribs should stay on the grill at that temp before they're done?

Thanks!

Bbq Bubba · 01-27-2013, 10:14 AM

3 ish hours if you dont peek!

cameraman · 01-27-2013, 10:23 AM

I'd do a bend test at 3 hours and take it from there. Could go 3.5 to 4.

JLStout · 01-27-2013, 10:33 AM

I usually do mine at 275-300. 2-1-1. Unfoiled, foiled, unfoiled.

HeSmellsLikeSmoke · 01-27-2013, 10:38 AM

Start the bend test after you see about 1/2" of pullback from the bone ends.

Ole Man Dan · 01-27-2013, 10:46 AM

I like to do ribs at 275° and check them after 2 1/2 hours.
Good time to glaze them...
When they pass the bend test, they are done.
I seldom foil mine.

AustinKnight · 01-27-2013, 10:50 AM

Kick it up to 300* and 3.5 -4 hours done.

Sent from my SGH-T999

Bludawg · 01-27-2013, 12:16 PM

I'm in the AK camp one they pass the bend test shut down the pit hit 'em with the glaze ( if thats the way you roll) give it 15 min to set.

01-27-2013, 10:01 AM	#1
viggysmalls Is lookin for wood to cook with. Join Date: 11-17-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	Higher Rib Temp - Quick Q After watching a few of the pitmasters, I've decided to smoke my ribs at a higher temp today (like 260-275). Anyone have any idea how long St. Louis spare ribs should stay on the grill at that temp before they're done? Thanks!

01-27-2013, 10:14 AM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	3 ish hours if you dont peek! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

01-27-2013, 10:23 AM	#3
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	I'd do a bend test at 3 hours and take it from there. Could go 3.5 to 4. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

01-27-2013, 10:38 AM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Start the bend test after you see about 1/2" of pullback from the bone ends. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-27-2013, 10:50 AM	#7
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	Kick it up to 300* and 3.5 -4 hours done. Sent from my SGH-T999 __________________ \|HOOK'EM UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\| Last edited by AustinKnight; 01-27-2013 at 03:27 PM..

01-27-2013, 10:33 AM	#4
JLStout Found some matches. Join Date: 05-18-12 Location: Redding Ca Downloads: 0 Uploads: 0	I usually do mine at 275-300. 2-1-1. Unfoiled, foiled, unfoiled.

01-27-2013, 10:46 AM	#6
Ole Man Dan Take a breath! Join Date: 07-24-11 Location: Gadsden, Alabama Downloads: 0 Uploads: 0	I like to do ribs at 275° and check them after 2 1/2 hours. Good time to glaze them... When they pass the bend test, they are done. I seldom foil mine.

01-27-2013, 12:16 PM	#8
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I'm in the AK camp one they pass the bend test shut down the pit hit 'em with the glaze ( if thats the way you roll) give it 15 min to set. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC