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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 03-12-2013, 03:40 PM   #31
Big M1ke
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I want ribs now
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Unread 03-12-2013, 05:04 PM   #32
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Here I go again showcasing how new I am to bbq......Now, at the higher temps. that ya'll are suggesting, are you not scared the meat will burn or be dry? At 220, my ribs are already kind of dry and I hate to see what will happen if I crank it up. I guess I just need to do it and see.
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Unread 03-12-2013, 05:22 PM   #33
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Quote:
Originally Posted by pull_my_butt View Post
Here I go again showcasing how new I am to bbq......Now, at the higher temps. that ya'll are suggesting, are you not scared the meat will burn or be dry? At 220, my ribs are already kind of dry and I hate to see what will happen if I crank it up. I guess I just need to do it and see.
The reason your ribs were dry was that the fat and connective tissue hadn't broken down yet. The higher temps just do this quicker. Like others have stated, overlooked ribs are too soft, sorta mushy.
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Unread 03-12-2013, 06:00 PM   #34
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Quote:
Originally Posted by pull_my_butt View Post
Here I go again showcasing how new I am to bbq......Now, at the higher temps. that ya'll are suggesting, are you not scared the meat will burn or be dry? At 220, my ribs are already kind of dry and I hate to see what will happen if I crank it up. I guess I just need to do it and see.
You've been corrupted by the "low and slow" mantra. I was there once too, these guys will set you on a path to see the light. Except bacon, I haven't barbecued anything in several years under 275, just gave a brisket the 325 treatment this weekend and it was outstanding.
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Unread 03-12-2013, 06:10 PM   #35
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Quote:
Originally Posted by pull_my_butt View Post
Here I go again showcasing how new I am to bbq......Now, at the higher temps. that ya'll are suggesting, are you not scared the meat will burn or be dry? At 220, my ribs are already kind of dry and I hate to see what will happen if I crank it up. I guess I just need to do it and see.

What are you cooking on?
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Unread 03-12-2013, 06:18 PM   #36
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What are you cooking on?

I cooked it on a cheap upright barrel smoker.
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Unread 03-12-2013, 06:20 PM   #37
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Crank up the heat!! A little butter and apple juice spritz doesnt hurt either
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Unread 03-12-2013, 06:47 PM   #38
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I do not wrap and always smoke them @ 250 degrees...they turn out ok... Sounds like yours were undercooked a bit. I cook mine until a toothpick slides into the meat between the bones with little resistance...then I glaze for 15-20 minutes.





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Unread 03-12-2013, 07:36 PM   #39
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I don't foil. I cook ribs at 225-250 for four hours - spray with apple juice at hour 2 and 3. Sauce them at hour 4 and hold temp at 250-275 for 2 hours. Total of 6 hour cook time. They come out perfect ever time. Not fall of bone but tender, juicy and bite test perfect for comp .
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