拉猪肉
The BBQ BRETHREN FORUMS.


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
Old 10-03-2007, 01:51 PM   #1
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Default smoking ribs

From time to time I have taken my ribs off of the smoker prematurely and turned a could be great rack of ribs into a ehhh so-so rack. I just started smoking st louis cut ribs as opposed to bb's and regular spares. My question for the fellow smokers is how long and at what temp does everybody smoke theirs at. Also, what internal temp. The majority of the time I do dr. bbq's method of smoking the ribs then wrapping them in aluminum foil with honey, brown sugar, and apple juice and cooking them some more. Are their any other tips, techniques, or anything I should change? Thanks for the help!
prodano is offline   Reply With Quote


Old 10-03-2007, 02:01 PM   #2
Porky
is One Chatty Farker

 
Porky's Avatar
 
Join Date: 07-16-06
Location: West Palm Beach,Fl.
Default

The temp range I use is between 225-250 and I use a modified 3-2-1 method for St Louie cut ribs, that is 3 hrs smoked 2 hrs wrapped in foil w/apple juice/cider and 1 hr unwrapped to firm them up and put your favorite sauce on. This is not necessarily what you would do for a competition but it is what I do for the family. There are no absolutes, experiment what works best on your particular cooker and see what turns out the way you want them. Good Luck and please report back to us.
__________________
Les
Backwoods Party w/upgrades & Guru
Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser
Weber OTG Walnut handle from Marty Leach
KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified


Like what you do. Do what you like.
Porky is offline   Reply With Quote


Old 10-03-2007, 03:10 PM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

I cook my ribs at 225 - 250 also. For BBs they usually cook for 4 1/2 hours and for St. Louis trimmed spares around 5 1/2 hours, depending on the size of the rack (This is Q-Talk boys... ). I cook using either a WSM or a Good One 42 and both have a vertical airflow (close enough to vertical on the Good One) so I rarely foil my ribs unless I have to take them somewhere. Then i foil them with some sauce and put them into a cooler to hold for travel. Also, I don't cook ribs by internal temp. I go by pull-back and feel.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Old 10-03-2007, 03:26 PM   #4
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Default

How do you go by pull back and feel. I tried gauging mine by picking up the rack with tongs and looking at the bend, but I am not too good at doing this.
prodano is offline   Reply With Quote


Old 10-03-2007, 03:27 PM   #5
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

At the top of this forum there is a thread called KC's Roadmap with links to the collected experience of the Brethren. There is alot of great information there including rib prep.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is online now   Reply With Quote


Old 10-03-2007, 03:30 PM   #6
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Default

Quote:
Originally Posted by prodano View Post
How do you go by pull back and feel. I tried gauging mine by picking up the rack with tongs and looking at the bend, but I am not too good at doing this.
It comes with experience. Pullback is the distance the meat has "pulled back" from the edge of the bone during cooking. Usually you are looking for at least 1/4" for done ribs.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is online now   Reply With Quote


Old 10-03-2007, 03:45 PM   #7
Papa Hogg
is One Chatty Farker
 
Papa Hogg's Avatar
 
Join Date: 05-10-07
Location: Racine, WI
Default

Quote:
Originally Posted by prodano View Post
How do you go by pull back and feel. I tried gauging mine by picking up the rack with tongs and looking at the bend, but I am not too good at doing this.
This just takes practice, it will come to you. It is really the only way to test ribs for doneness, which makes ribs somewhat tricky to cook. When the ribs are bending you want to look for the meat to almost be breaking but not quite.

Like BigMista says you also want to look for the meat to pull back from the end of the bone 1/8" to 1/4".
__________________
BWS - The New Standard Party Model; Char-Broil Offset; Twin Chamber Charcoal Grill; Kingsford Grill; 1 - Blue Thermapen; 1 - SpitJack Magnum Meat Injector Gun

"The problem with Socialism is that you eventually run out of other people's money." - Margaret Thatcher
Papa Hogg is offline   Reply With Quote


Old 10-03-2007, 03:55 PM   #8
prodano
On the road to being a farker
 
Join Date: 08-25-07
Location: Oro Valley, AZ
Default

That sounds great thanks for the info!
prodano is offline   Reply With Quote


Old 10-03-2007, 09:49 PM   #9
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Default

Another good way to check for doneness is to pick them up in the middle with tongs. If they bend almost in 2 or look like they are going to fall apart, they're done.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top, The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Old 10-03-2007, 09:53 PM   #10
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Default

I smoke 'em at 225-250 as well on a rib rack...turn after 2 hours...do my first pull test at 3 hours...and check them every 30 min or so after first pull.

JD
__________________
Wine Country "Q" Competition BBQ Team
PNWBA Team Of The Year 2011, 2012, 2013, & 2014
Sponsored by Big Poppa Smokers, Simply Marvelous BBQ, Kosmo's Q, MAK Grills, BBQr's Delight, and Draper Valley Farms.
We cook on MAK Grills, WSM's, & BPS Drums.
JD McGee is online now   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoking Ribs gunzilla Q-talk 22 03-10-2012 11:15 AM
Need help (smoking ribs) please Rover >~<> Q-talk 15 06-08-2011 02:20 PM
First attempt at smoking ribs.....Ever Elfmaze Q-talk 32 04-10-2011 06:39 PM
Smoking my first ribs tomorrow! rknotthere Q-talk 18 03-25-2011 11:35 AM
Smoking Ribs? hydramax Q-talk 22 08-14-2008 08:31 PM

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 12:43 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.