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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 06-17-2013, 09:02 PM   #1
Loswr86
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Default First 4 days with R2-BQ, lots of questions. w/pron

So, this was my 3rd ever cook on my new UDS, second time cooking ribs. The first cook of 2 racks of spare ribs turned into a horror movie. Attempted to use the 3-2-1 method the first time, and ruined 2 racks. Burnt to a crisp, even though the temp was a steady 230 the entire cook.

Tonight, the ribs came out much better. Only took 3.5 hrs to do 1 rack of St. Louis, and they were very tasty. 2.5 hrs of smoke, 45 min wrapped with a bit of cider vinegar.

I was voluntold I would be cooking a Boston butt on Fathers day, and as I had to work that AM, I had to rely on my less attentive roommate to monitor the temps. I started the fire at 630 am (minion method), stabilized the temp at 250 by 730, and put the butt on then left for work. Instructed aforementioned roomie to check the BBQ temp every hour, and check the internal temp of the butt after 4 hrs. BBQ temp peaked at 300, she cut one of the valves, and stabilized at 250. After 4 hrs, at 1130 EST, she took the temp of the meat and it was 200. 7 lb butt, 4 hrs, 200 degrees Fahrenheit. Butt was pulled from R2-BQ (UDS) and wrapped in foil, then towels, and placed in a crock to sit until dinner at the inlaws. It was less than stellar. Bark wasn't tasty...actually slightly burnt. I've done better on a kettle.


Questions for experienced UDS folk:

Is it normal for highly expedited cooking times?
Does anyone use the 3-2-1 on the UDS?
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Unread 06-17-2013, 09:40 PM   #2
Twelvegaugepump
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Have you calibrated your thermometer? Seems like your barrel is cooking hotter than it reads. That is where I would start this investigation.
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Unread 06-17-2013, 09:45 PM   #3
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Unread 06-17-2013, 10:12 PM   #4
Loswr86
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Using the cheapo bbq therm from one of the big boxes. After reading this article I suspect I ought to invest in a new temp gauge.
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Unread 06-17-2013, 10:27 PM   #5
Hawg Father of Seoul
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It's hot in the middle. Stop worrying about the pit temp and time. Cook it till it is done. Foil is your friend.
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Unread 06-17-2013, 10:41 PM   #6
Loswr86
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I'd never foiled before. The first time I added apple juice and pepper jelly to the ribs, and they burnt like a ginger in Miami. Tonight I used cider vinegar, and less time, and they were better, but could certainly improve.
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3-2-1, boston, butt, pork, ribs, shoulder, st.louis, uds

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