first offering on the uds

eugenius · 05-03-2008, 07:02 AM

Looking to do spare ribs on my uds, any tips for HEAT & TIME.
will try to post pics but am computer illeterate. EXTERMELY BAD.
Thanx for any and all advice.

N8man · 05-03-2008, 07:14 AM

I do them @250* and it usually takes anywhere from Four to Five Hours.

Harbormaster · 05-03-2008, 07:55 AM

Listen to N8man. He knows. I've seen pron off of his UDS.

Norcoredneck · 05-03-2008, 08:01 AM

Look up 3-2-1 method. Cut times back a little. Remember if you are using the gauge on side actual center is 30 -50 degrees hotter. I run my gauge on side about 200.

Meat Burner · 05-03-2008, 08:04 AM

eugenius, are you going to trim to St Louis style? The rack turns out more even and the cuttings cook a little quicker for a cook's treat while waiting for the rest to get done. I do not usually foil and what n8man said is right on. If I do foil, it is only for about 30 minutes as I like a little pull from the bone. I usually flip a couple of times just because I can't help myself. It seems to keep the color a little more even. My barrel therm reads 200 when the center of the grate is actually 240. Good luck brother and keep us posted. The will come out great with just about whatever you do on the UDS!!

eugenius · 05-03-2008, 01:13 PM

runnin a little late guys, but thanx for the update 1:15 Al. time fixin to trow the chimney on the uds coal 1/2 brick & 1/2 lump w/hickory.
Howtons dry rub, and Lea and Perrins. Cross your fingers.

Irrad8 · 05-03-2008, 01:19 PM

Good luck. keep us posted and don't forget the pix.

Smokin Gator · 05-03-2008, 01:26 PM

I look forward to the update... best of luck.

eugenius · 05-03-2008, 01:44 PM

UDS at 200, applying meat, and thunking bout sum ABTs, and smoked baked beans and gettin in over my head.
But workin on pics.

thirdeye · 05-03-2008, 02:26 PM

Spares were the first cook on my BDS in June of '06. I don't remember the pit temp, but my drum really likes 240*, so it was somwhere around there. I did play with the vents a little, but not much. Anyway, here is the old post I made with the details of the cook:

This is the last time I'll see my BDS this shiny! I made an Eastern North Carolina vinegar sauce and mopped each hour after the second turn. This is how they looked after 4 hours.

Here is the finished product, about 5 hours into the cook.

eugenius · 05-03-2008, 02:34 PM

Looks like you used all lump, Any preferance one way or the other.
I'm just comin back to my senses from gas smokin.

OSD · 05-03-2008, 04:33 PM

Go get um !!

Good luck.

Can't wait to see the finished pics.

eugenius · 05-03-2008, 04:56 PM

Ready2smoke builds a h3ii of a uds I am playing h3ii keeping it under 275 with 1/4
of one 3/4 inch intake open. 5 til 5 Al. takin pics and trying to figure how to post

Norcoredneck · 05-03-2008, 05:32 PM

If your opening it to check your screwing up. Make sure lid is down and sealed as best you can.

thirdeye · 05-03-2008, 06:11 PM

Quote:

Originally Posted by eugenius

Looks like you used all lump, Any preferance one way or the other.
I'm just comin back to my senses from gas smokin.

I can't give a fair judgement on briquettes, I've always used lump.

05-03-2008, 07:02 AM	#1
eugenius Got Wood. Join Date: 04-19-08 Location: mentone-alabama Downloads: 0 Uploads: 0	first offering on the uds Looking to do spare ribs on my uds, any tips for HEAT & TIME. will try to post pics but am computer illeterate. EXTERMELY BAD. Thanx for any and all advice.

05-03-2008, 07:14 AM	#2
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC Downloads: 0 Uploads: 0	I do them @250* and it usually takes anywhere from Four to Five Hours. __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

05-03-2008, 07:55 AM	#3
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Listen to N8man. He knows. I've seen pron off of his UDS. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

05-03-2008, 08:01 AM	#4
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Look up 3-2-1 method. Cut times back a little. Remember if you are using the gauge on side actual center is 30 -50 degrees hotter. I run my gauge on side about 200. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

05-03-2008, 08:04 AM	#5
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	eugenius, are you going to trim to St Louis style? The rack turns out more even and the cuttings cook a little quicker for a cook's treat while waiting for the rest to get done. I do not usually foil and what n8man said is right on. If I do foil, it is only for about 30 minutes as I like a little pull from the bone. I usually flip a couple of times just because I can't help myself. It seems to keep the color a little more even. My barrel therm reads 200 when the center of the grate is actually 240. Good luck brother and keep us posted. The will come out great with just about whatever you do on the UDS!! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

05-03-2008, 01:13 PM	#6
eugenius Got Wood. Join Date: 04-19-08 Location: mentone-alabama Downloads: 0 Uploads: 0	runnin a little late guys, but thanx for the update 1:15 Al. time fixin to trow the chimney on the uds coal 1/2 brick & 1/2 lump w/hickory. Howtons dry rub, and Lea and Perrins. Cross your fingers.

05-03-2008, 01:19 PM	#7
Irrad8 is one Smokin' Farker Join Date: 08-14-07 Location: Moberly, MO Downloads: 0 Uploads: 0	Good luck. keep us posted and don't forget the pix. __________________ Brian aka Irradiate Lit & Loaded BBQ BBQ-Brethren - MOFO Chapter Traeger - Lil Tex, UDS -old school, Weber - 22" kettle Brinkmann - 6 burner w rotis (for grillin'), 2 burner (for tailgatn') KCBS member & CBJ 2006 FORD SUPERCREW 4x4..with racing stripes 2003 PLAYMOR 7' X 16' Hauler Always a bottle of Gentleman Jack in the fridge Am I in the "wood pile" ......again..

05-03-2008, 01:26 PM	#8
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	I look forward to the update... best of luck. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

05-03-2008, 01:44 PM	#9
eugenius Got Wood. Join Date: 04-19-08 Location: mentone-alabama Downloads: 0 Uploads: 0	UDS at 200, applying meat, and thunking bout sum ABTs, and smoked baked beans and gettin in over my head. But workin on pics. __________________ My son says (12) if it aint meat I dont have to eat!!!

05-03-2008, 02:26 PM	#10
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Spares were the first cook on my BDS in June of '06. I don't remember the pit temp, but my drum really likes 240, so it was somwhere around there. I did play with the vents a little, but not much. Anyway, here is the old post I made with the details of the cook: This is the last time I'll see my BDS this shiny! I made an Eastern North Carolina vinegar sauce and mopped each hour after the second turn. This is how they looked after 4 hours. Here is the finished product, about 5 hours into the cook. __________________ ~thirdeye~ I Play With Fire and Smoke* *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

05-03-2008, 02:34 PM	#11
eugenius Got Wood. Join Date: 04-19-08 Location: mentone-alabama Downloads: 0 Uploads: 0	Looks like you used all lump, Any preferance one way or the other. I'm just comin back to my senses from gas smokin. __________________ My son says (12) if it aint meat I dont have to eat!!!

05-03-2008, 04:33 PM	#12
OSD is One Chatty Farker Join Date: 12-22-05 Location: St. Petersburg, Fl. Downloads: 0 Uploads: 0	Go get um !! Good luck. Can't wait to see the finished pics.

05-03-2008, 04:56 PM	#13
eugenius Got Wood. Join Date: 04-19-08 Location: mentone-alabama Downloads: 0 Uploads: 0	Ready2smoke builds a h3ii of a uds I am playing h3ii keeping it under 275 with 1/4 of one 3/4 inch intake open. 5 til 5 Al. takin pics and trying to figure how to post __________________ My son says (12) if it aint meat I dont have to eat!!!

05-03-2008, 05:32 PM	#14
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	If your opening it to check your screwing up. Make sure lid is down and sealed as best you can. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

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