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 03-04-2013, 10:51 AM   #1
wolfkeg
Knows what a fatty is.
 
wolfkeg's Avatar
 
Join Date: 02-06-13
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default BBR's turning out dry

Cooked a lot of ribs on other grills, but this was my first try on a new setup. Temp dropped to 175 for about 30 min while i had to leave. I quickly got it back up to 250 and finished them in 4 hrs. They turned out extremely dry. Could i have pulled them off too soon? Overcooked? I will provide more specific info if anyone is willing to try to help.

Thanks!
__________________
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote


Unread 03-04-2013, 10:54 AM   #2
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Airmont, NY
Downloads: 0
Uploads: 0
Default

Were they tough or mushy? 4 hours sounds slightly long on Baby backs but not overly long.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is online now   Reply With Quote


Thanks from:--->
Unread 03-04-2013, 10:55 AM   #3
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Need more info...

What type of cooker?
Were the thermos calibrated or verified for accuracy?
Direct or indirect heat?
Were the bones slightly exposed?
Were the bones slightly moveable when tugged?
Did the rack's crust crack when bent?
Any moisture (spritz) applied?
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 03-04-2013, 10:57 AM   #4
wolfkeg
Knows what a fatty is.
 
wolfkeg's Avatar
 
Join Date: 02-06-13
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default

not really tough or mushy, just really dry. Could I have not cooked them long enough to get the fat to render down and make them juicy?
__________________
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote


Unread 03-04-2013, 11:08 AM   #5
Bludawg
Quintessential Chatty Farker
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

175 is Jerky making temps.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is online now   Reply With Quote


Thanks from:--->
Unread 03-04-2013, 11:28 AM   #6
J-Rod
is One Chatty Farker
 
J-Rod's Avatar
 
Join Date: 08-15-12
Location: Irish Hills, MI
Downloads: 0
Uploads: 0
Default

First off welcome to the forum, and nice avatar, man! (The Dude Abides)
Four hours does sound a bit long for BB's, and did you spritz them during the cook? I usually get my BB's to finish in three+/_ hours or whenever they're done, and I always spritz with apple juice. I find that helps a lot since they're pretty lean to begin with. What cooker were you using? Method? We needs ta know!
__________________
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
J-Rod is offline   Reply With Quote


Thanks from:--->
Unread 03-04-2013, 12:10 PM   #7
wolfkeg
Knows what a fatty is.
 
wolfkeg's Avatar
 
Join Date: 02-06-13
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQ Bandit View Post
Need more info...

What type of cooker?
Were the thermos calibrated or verified for accuracy?
Direct or indirect heat?
Were the bones slightly exposed?
Were the bones slightly moveable when tugged?
Did the rack's crust crack when bent?
Any moisture (spritz) applied?
Big Steel Keg cooker
I have both keg and themo calibrated
bones slightly exposed, but not like I typically see from a good rib.
I would not say they were movable.
The crust did not crack like i would have liked.
Spritzed with some cider vinegar sauce.

Thanks!
__________________
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote


Unread 03-04-2013, 12:11 PM   #8
wolfkeg
Knows what a fatty is.
 
wolfkeg's Avatar
 
Join Date: 02-06-13
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default

even if it was only there for 30 minutes or so? You think that drop could have caused it?
__________________
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote


Unread 03-04-2013, 12:38 PM   #9
Crimson
Knows what a fatty is.

 
Join Date: 02-26-11
Location: West Saint Paul,MN
Downloads: 0
Uploads: 0
Default

I would say if your using a defuser on the babba most time the great would be like 25 degrees less.
If you were at 250 you would see the the pig candy coming to the top.
These were done on saturday char siu style naked.

Crimson is offline   Reply With Quote


Thanks from:--->
Unread 03-04-2013, 12:57 PM   #10
wolfkeg
Knows what a fatty is.
 
wolfkeg's Avatar
 
Join Date: 02-06-13
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default

after 2 hrs.
Attached Images
File Type: jpg 2013-03-02_15-45-19_246.jpg (75.1 KB, 126 views)
__________________
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote


Unread 03-04-2013, 01:29 PM   #11
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Under most circumstances @ 225-250 would be around 4 hours total... give or take a half an hour.

Crust cracking, bones moving, and exposed bones are all good signs towards a finished rib.
Have cooked BB @ 300* (indirect) for three hours (unwrapped) - done.

Was there a deflector plate?
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 03-04-2013, 01:33 PM   #12
wolfkeg
Knows what a fatty is.
 
wolfkeg's Avatar
 
Join Date: 02-06-13
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default

I did have a diffuser in. I did not have anything in it though.
__________________
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote


Unread 03-04-2013, 06:57 PM   #13
wolfkeg
Knows what a fatty is.
 
wolfkeg's Avatar
 
Join Date: 02-06-13
Location: Salisbury, NC
Downloads: 0
Uploads: 0
Default

Should I put some liquid in the diffuser?
__________________
COS,Big Steel Keg,Ducane Gasser
wolfkeg is offline   Reply With Quote


Unread 03-04-2013, 07:39 PM   #14
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

If they were dry AND not falling apart, I'd guess undercooked.

What crimsson said about grate temps being lower than a dome mounted thermometer also applies. Looking at your pic, I see the probe inbetween the ribs on the grate. I wonder if it was touching the meat or grate.

Try bend, poke, or bone pull test for determining when ribs are done.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Unread 03-04-2013, 09:29 PM   #15
Neonnblack
Full Fledged Farker
 
Join Date: 01-15-13
Location: Reno, NV
Downloads: 0
Uploads: 0
Default

My vote is overcooked. By the looks of that, the bone is just barely starting to pull back, it probably would have only needed another hour maybe.
Neonnblack is offline   Reply With Quote


Reply

Tags
ribs

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 10:58 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