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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 04-01-2013, 11:19 PM   #16
Jukas
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Quote:
Originally Posted by SmokinAussie View Post
Yep... 250 for 5 hours is too long in general. However, we have all made that mistake when starting out, so just enjoy them. Plenty more ribs out there to gain perfection!

Cheers!

Bill
They were actually only four hours at 250F pit probe temp though the probe was in the dead center of the grill above the plate setter and the spares were big enough that they extended all the way out to the edges.

If I'm shooting for no foil, so I drop temp to around 225, or should I keep it around 250 but start checking them for doneness around hour three?
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Unread 04-02-2013, 12:48 AM   #17
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If going for no foil ribs, bump temp up to 275, and check at 3 hours or a little less as it seems your egg cooks things pretty fast. It sounds counter productive using a higher heat, but believe me and many others. Ribs will dry out more at lower temps and longer cook times, rather than higher temp and shorter cook times. The reason for this is moisture in any meat comes from within the meat as it renders. Not from any outside source such as a water pan, or spritzing/mopping.

Catch them right after they've released the magic and it's a wonderful thing.
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Unread 04-02-2013, 07:30 AM   #18
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I'm surprised nobody has mentioned the 3-2-1 method. After rubbing , smoke for three hours, then wrap in foil for two hours (add a little butter, apple juice and honey in there) and then unwrap , sauce and finish for one last hour. Keep your temp LOW.

Personally I've been experimenting with more of a 3-1-.5 method, but you get the idea...
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Unread 04-02-2013, 08:11 AM   #19
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I'm still trying to get ribs just right. It seems to be more of an art than anything.

I think the 'bend test' is the easiest, but I'm still learning too
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Unread 04-02-2013, 08:24 AM   #20
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Quote:
Originally Posted by Just BS View Post
I'm surprised nobody has mentioned the 3-2-1 method. After rubbing , smoke for three hours, then wrap in foil for two hours (add a little butter, apple juice and honey in there) and then unwrap , sauce and finish for one last hour. Keep your temp LOW.

Personally I've been experimenting with more of a 3-1-.5 method, but you get the idea...
Because we hate foil and can get better results without it.
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Unread 04-02-2013, 09:52 AM   #21
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Quote:
Originally Posted by gmag View Post
There are a million rubs out there but you wont be disappointed with that Plowboys rub!
Ditto on the Plowboys
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Unread 04-02-2013, 06:27 PM   #22
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Quote:
Originally Posted by Jukas View Post
Cooked em today at 250 on the egg. I put them on at 1pm and figured they'd go five hours so I intended to start checking them at 5pm, four hours in. Turns out they were already not only done, but past done. I gave them a quick sauce and them slapped em on cookie trays and covered em with foil. They ended up decent in the middle, but dry on the ends and literally fell off the bone. Next time I'll either do them lower, at 225 or start checking them at 3 hrs.

Ironically the family loved them, I was the only critic.
I cook mine at 270F on my WSM. You just need to start checking them sooner.
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Unread 04-02-2013, 09:06 PM   #23
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Jukas, every smoker cooks a little different so you will get the hang of it after a few times. There is no magic number like 3-2-1. That number will get you mushy ribs IMO. The bend test is a good guide. You will do fine.
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Unread 04-02-2013, 09:08 PM   #24
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Michael gave you all the help you need.
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