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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 03-11-2010, 01:47 PM   #16
barbefunkoramaque
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"Would you guys agree that if I just cook it a little longer that dry meat will all of the sudden convert a bunch of collagen and turn moist?"

I disagree with my own assessment here now that I have more info.... however, since its so quick, at 3 hours the entire process of conversion is shorter so this could be the case. I think I am all out of ideas.

I say balls to the wall anbd go ahead and just nix the foil and listen to a UDS owner that has tried the weep method and try it. These are not enhanced ribs right?
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Unread 03-11-2010, 01:54 PM   #17
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And that's my dilema. Like you said 2/3 in foil and they are still dry.. I'm kind of at a loss. I'll try your 270 weep method in the oven tonight and post some pictures at different stages.

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Originally Posted by barbefunkoramaque View Post
Reading this now, and not having this info in the PM you sent me, I don't think then my thought is the problem. If its that close then you definately are getting it cooked. I would like to see a no foil cook though. I was going to say the temp could be higher but the juices could be cooling the probe.

I also wonder .... what if you yanked the guru and let the uds settle in on 240 by itself... here is why.... in a normally aspirated fire there is pretty much a uniform flow of air. With a guru, if the fuel supply of arrangement is not particually correct the guru is going to blow on that fire even if there are 4 coals left in an effort to get the temp up... this means..... that moist air will be pushed out as cool air comes in,,,,hold it, nevermind, its wrapped in foil.... i digress. This does not add up. I now believe you have your ribs cooked but it does not add up why they dry in foil for 2/3 of the damn cook.
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Unread 03-11-2010, 01:57 PM   #18
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Hey Jim, I asked about the weep method in the UDS because I am at a loss with every other method. When I read about Funk's weep method last night, it made a lot of sense and seemed like a great test to run. Just curious if there are other people doing it on a UDS.


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Originally Posted by HeSmellsLikeSmoke View Post
It just hit me, you originally asked about the weep method. I don't see how the weep method works with foiling? Or cooking at 240 for that matter? Funk?
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Unread 03-11-2010, 02:03 PM   #19
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Glad you mentioned that. Over the last month, I've cooked a mix of Farmland spares and Hormel enhanced. I only went to the Hormel enhanced ribs because the Farmlands kept coming up dry. Out of the last 6 Farmlands I've cooked they've all been dry. Out of the last 6 Hormel enhanced ribs, 4 have been dry and 2 were near perfectly moist. Crazy.



Quote:
Originally Posted by barbefunkoramaque View Post
"Would you guys agree that if I just cook it a little longer that dry meat will all of the sudden convert a bunch of collagen and turn moist?"

I disagree with my own assessment here now that I have more info.... however, since its so quick, at 3 hours the entire process of conversion is shorter so this could be the case. I think I am all out of ideas.

I say balls to the wall anbd go ahead and just nix the foil and listen to a UDS owner that has tried the weep method and try it. These are not enhanced ribs right?
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Unread 03-11-2010, 02:47 PM   #20
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we can lock this thread down BINGO!!!!!!!!!!!!!!!!!!!!
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Unread 03-11-2010, 03:03 PM   #21
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Bingo, As in I should stay away from Farmland and Hormel? I understand Hormel, but everyone seems to like Farmland. Did I miss something.
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Unread 03-11-2010, 03:11 PM   #22
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Just curious what type of exhaust you have on your drum?

Are you using a Weber lid, drum lid with a stack or holes in a circular pattern?
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Unread 03-11-2010, 03:22 PM   #23
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The exhaust is 6 1" holes in a circular pattern.
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Unread 03-11-2010, 03:56 PM   #24
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Quote:
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Bingo, As in I should stay away from Farmland and Hormel? I understand Hormel, but everyone seems to like Farmland. Did I miss something.
I suspect he is saying that enhanced ribs cook differently.

Very few people here use them because they believe they have a hammy taste.
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Unread 03-11-2010, 04:00 PM   #25
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I cooked 3 slabs Saturday in my UDS, cut into St. Louis style. 2 hours open, 1 in foil and 15 minutes unwrapped and they were great and definitely done but not overdone. Was very happy with the tenderness. Averaged 235 - 240 degrees. The previous slabs I'd done for 2 hours, 1.5 foiled and another half hour undone and they were falling all apart. My thermo could be off too though.
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Unread 03-11-2010, 09:55 PM   #26
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yes... i am saying all bets are off with "enhanced" ribs which IMHO are only good boiled a bit (to remove the nasty salts) and then grilled.

Chief, I think your process is better, only an hour in the steamer (foil) I bet the tip would help him, that and never use enhanced ribs ever ever again.
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Unread 03-11-2010, 10:07 PM   #27
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Peteg, have you cooked on the drum without the guru? Just curious.
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Unread 03-11-2010, 11:26 PM   #28
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Hey Meat Burner, Yes I have cooked on the drum without the Guru. When we do comps we always end up cooking pork without the guru. Well, I went with Swift brand ribs tonight and was pretty happy with the results. Funk, I tried your weep method and the flavor was great. At the same time I had the weeping rack going at 270, I had 2 other racks going, spending time in foil. The foiled racks both came out perfectly moist.. I'm starting to think that it was just the two brands that I've been using lately. Will know for sure after I try a few more racks. Thanks for all your help with this guys. Pete
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Unread 03-12-2010, 12:43 AM   #29
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Yeah enhanced crap is... crap. Also, remember what i said about gurus... if the fuel supply is not right it can also dry things out... of course with foil thats not likely as in your case.

I wish I had of known you were doing ribs I woulda told you about the glaze thing
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Unread 03-12-2010, 07:58 AM   #30
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Enhanced ribs? Never knew there was such til this thread. Had to Google it. Why in the world would somebody want to "enhance" a rib? Mother nature made the perfect food and here people go screwin it up.

I get all my stuff from a local meat market. Never in a vacuum pack or anything. Just lots of slabs ready for the taking! Enhanced ribs?!?! Blasphemy!
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