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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 06-24-2013, 04:00 PM   #31
tduffy
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not sure why you had tough ribs. I cook mine unwrapped at 225 for 2.5 to 3 hours then wrap. If i have them in the wrap any longer than an hour they get too fall off the bone.
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Unread 06-24-2013, 04:20 PM   #32
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when i do 3-2-1 with st louis ribs they seem fine on the 3 but after the 2 your not putting them back on they are fall off the bone by that point ((which everyone loves)) but not me...anyone else have this problem
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Unread 06-24-2013, 04:36 PM   #33
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Quote:
Originally Posted by letdasmokeroll View Post
when i do 3-2-1 with st louis ribs they seem fine on the 3 but after the 2 your not putting them back on they are fall off the bone by that point ((which everyone loves)) but not me...anyone else have this problem
Yep, which is why I cut it down by about 30 minutes at each stage cooking at 250.
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Unread 06-24-2013, 11:13 PM   #34
El Ropo
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I'm about a mile south of Pflugerville as of a couple months ago.. We'll have to get together sometime when it's not freaking 100 degrees for half a year straight.
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Unread 06-24-2013, 11:26 PM   #35
Goyo626
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Maybe your thermometer is inaccurate. The one on my WSM is off about 30F.
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Unread 06-25-2013, 03:43 AM   #36
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Quote:
Originally Posted by Bludawg View Post
JM2C Crank up the heat to a min 275 Loose the Foil check 'em in 4 hrs WHEN they pass the bend test their done.
Amen Brother. Lose the foil.
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Unread 06-25-2013, 04:42 AM   #37
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I assume the ribs went on at room temperature, not bang out of the fridge.
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Unread 06-25-2013, 07:32 AM   #38
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Quote:
Originally Posted by AussieTitch View Post
I assume the ribs went on at room temperature, not bang out of the fridge.
Yes they did

El ropo yes we will my pit was already at 150 degress and it was just setting out in the sun lol
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Unread 06-25-2013, 07:57 AM   #39
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I am almost 100% certain that I know whar caused the problem because I used to hace it myself when I was getting started using a Char Broil Silver Smoker. Its practically the same design as your Hondo.

Your temp gauge was reading 225 and thays probably what it was........at the LID! Meanwhile down at the grate it was probably far lees than that. What happens with these cookers is that the heat takes the point of least resistance on its way out of the pit. In this case the point of least resistance is to go up and over your food straigh to the smokestack.

I had this problem several times before I found the simple solution. You have to lower the inlet of the smoke stack to grate level. This way yhe heat has no choice but to pass around the meat. This can be done simply with an empty metal can with both ends cut out or a piece of aluminum dryer hose. Just make sure that smokestack inlet comes down and you will see better results immediately.
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Unread 06-25-2013, 08:03 AM   #40
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Ditch the foil and crank up the heat. 225 is way too low IMO, and not some magic number for temps. You'll see a lot better results with higher temps(250-275 range), not to mention you'll be eating sooner!
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Unread 06-25-2013, 09:23 AM   #41
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Unread 06-25-2013, 11:23 AM   #42
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I would Use Apple Juice when you foil the ribs and not sauce .

The Idea behind wrapping ribs in foil is to steam the ribs giving you the tenderness. So without a Liquid you dont create much steam.

Next you cook ribs this way , Try it out and check the ribs every hour or so when foiled to see how much pull back on the bones you are getting and the tenderness. Sometimes it takes an hour sometimes 2 or 3.

I ususally dont go much more then an hour with the foil part on my UDS.

Now the 1 part in the 3-2-1 is just to get them to firm back up a tad and then adding the sauce or glaze the last 10 or so mins .
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Unread 06-25-2013, 11:32 AM   #43
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Tenderness comes from rendering the fat and releasing the magic. Don't need foil for that.
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Unread 06-25-2013, 01:01 PM   #44
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going to cook some lamb up this weekend
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Unread 06-25-2013, 02:43 PM   #45
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Just wondering if you pulled the membrane off of the bone side? I would bump up the temp some as suggested.
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