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View Full Version : Little Dick's ribs....agony of defeat(?) with something resembling pr0n!


LittleDick'sBBQ
11-18-2011, 02:19 PM
Greetings,

I got the grill lit by 10:45 this morning. After the coals lit, I added them to my unlit coals ala Minion method. Again, I think I added too many lit coals and the fire got too hot. Again! Sigh.....

http://images3a.snapfish.com/232323232%7Ffp734%3B2%3Enu%3D47%3A9%3E%3A45%3E259% 3EWSNRCG%3D3474%3B89%3A3434%3Anu0mrj

I got the ribs on by 11:00 and put a few chunks of hickory. I was compelled to return to work and returned by 2:22. When I looked in the kettle, I was crestfallen...

http://images3a.snapfish.com/232323232%7Ffp73435%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D3474%3B775%3B534%3Anu0mrj

They look a little better from this angle...

http://images3a.snapfish.com/232323232%7Ffp73474%3Enu%3D47%3A9%3E%3A45%3E259%3E WSNRCG%3D3474%3B775%3B834%3Anu0mrj

I put the ribs in foil with a little apple juice and popped 'em into a low (175F) oven. They have to finish/sit until we eat at about 6:30.

If anyone has any suggestions how to pull this off, I'll be appreciative! I'll check in again after we eat.

Little Dick

Old Smoke
11-18-2011, 02:43 PM
Yep! the fire was a bit hot, but they still look edible.

I'm thinking the AJ in foil will add a bit of moisture. Check them so they don't get "mooshy". :shock:
Then wrap in foil and towels, place in cooler to hold until dinner time.

Start a few less briqs next time, mix wood chunks with unlit charcoal before lighting, close the vents down after it gets to temp, wait for light blue smoke before adding meat. Hope this helps!


Don't worry we all have done this......:doh:
Keep tryin' and don't quit!!!!

caseydog
11-18-2011, 02:51 PM
How many lit coals did you add to the unlit coals?

How did you have your top and bottom vents set once you hit your target temperature?

Those are the two most important issues when smoking on a kettle.

I put about 10 lit coals on my unlit coals. When I hit my target temperature, I shut down my bottom vents to about 1/8 inch, and my top vent is down to about 1/4 inch. I sometimes have to adjust the bottom vent during the cook, but not a whole lot.

CD

Boshizzle
11-18-2011, 02:53 PM
http://www.bbq-brethren.com/forum/picture.php?albumid=506&pictureid=4462

They got a little dark, but that doesn't mean they won't be good.

Cook
11-18-2011, 03:13 PM
It's taste that matters, not looks.

Groundhog66
11-18-2011, 03:24 PM
Any idea what your kettle temp was?

Ron_L
11-18-2011, 03:40 PM
I put the ribs in foil with a little apple juice and popped 'em into a low (175F) oven. They have to finish/sit until we eat at about 6:30.


The outside looks dark, but were they done? Did they pass the bend test or the toothpick test? If not, they'll never get done at 175 degrees. Even though it's hard to take internal temp on ribs, if you were able to check reliably you'll find that they are around 190 - 195 internal when done. At an oven temp of 175 they will never hit 190 if they weren't there already.

aquablue22
11-18-2011, 03:44 PM
They will be fine after steaming in the oven in apple juice. When I do ribs on my kettle I build two fires (one of each side)using 15 to 20 coals per side one chunk of wood per side and add a couple of coals per side every hour or so, nice low and slow fire of 250 for ever. Stop going back to work !

09ltrain
11-18-2011, 04:41 PM
I would eat that!

El Ropo
11-18-2011, 05:08 PM
I agree that finishing at below 200 is a huge waste of time. If I needed to finish a cook in the oven it'd be in the range of 275-300 to get the job done a bit quicker. Did I mention that 225 is NOT the magic smoking number yet?

NorthwestBBQ
11-18-2011, 07:26 PM
At home all that matters is Taste and Texture. Appearance is for comps. :-P