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View Full Version : Best attempt yet at weeping ribs


dealm9
11-25-2012, 09:01 PM
Baby backs were on sale so I decided I would try em. I have only smoked spares so I was excited to try them. I tried pitmastert's weeping ribs for the second time and these ended up being the most tender, juicy ribs I have done with the best bark too.
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Top one rubbed with SM sweet and spicy, bottom one rubbed with SM season all and peppered cow
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Beginning to "weep" that good 'ol pig honey
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Fully "weeping." Ready to shut down exhaust and intakes
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Finished product
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Washed down with world champion Great Lakes Christmas Ale. This stuff is liquid gold here in Cleveland
http://img.tapatalk.com/d/12/11/26/vepema5y.jpg

Sorry for all the pics. Thanks for looking
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gtr
11-25-2012, 09:21 PM
Looking good! :clap2: I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.

dealm9
11-25-2012, 09:40 PM
Looking good! :clap2: I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.

I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

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RevZiLLa
11-25-2012, 09:57 PM
Those look great!

Jason TQ
11-25-2012, 10:03 PM
The Christmas Ale is magical as are all Great Lakes beers. I've been drinking it all weekend. Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

cowgirl
11-25-2012, 11:32 PM
All I can say is mmmmmmmmm......... Looks so good Mark! :thumb:

MisterChrister
11-25-2012, 11:40 PM
Looks great! But be careful, Donnie might get the idea that he knows what he's doing and get overconfident :laugh:

buccaneer
11-25-2012, 11:43 PM
Meaty and yum!

Bludawg
11-26-2012, 12:04 AM
:thumb: The only way to fly.

bmonkman
11-26-2012, 03:44 AM
Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?

Check out this thread:

http://www.bbq-brethren.com/forum/showthread.php?t=78238

Jason TQ
11-26-2012, 08:31 AM
Check out this thread:

http://www.bbq-brethren.com/forum/showthread.php?t=78238

Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

dealm9
11-26-2012, 09:49 AM
Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.

I am no expert on why it happens but tin my experience, at lower temps I have not been able to draw forth the pig honey like I did however the technique is also a lot about using the pig honey as a sign for when to start finishing your ribs. Just my two cents

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Bonewagon
11-26-2012, 04:59 PM
Fantastic looking ribs!

Moose
11-26-2012, 05:25 PM
This is just another example of why foiling and spritzing ribs really aren't necessary, especially when you start with good quality meat. Great job!

HeSmellsLikeSmoke
11-26-2012, 06:15 PM
I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

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I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.

Teamfour
11-26-2012, 06:33 PM
I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.

I have the opposite issue. My BWS will hold 275 for a few hours after shutting down. I guess I would have to remove the charcoal tray and crack the door.

NickTheGreat
11-26-2012, 06:39 PM
Thanks for the pictures. I always hear of 'weeping ribs' but this really illustrates it :bow:

landarc
11-26-2012, 06:50 PM
Sounds like a plan that worked great, sure looks great.

Weeping ribs happens at all temperatures, but, in a low temperature cook with a good draft, the pig honey dries up as the liquid comes out slower, that has been my observation.

tish
11-26-2012, 06:57 PM
Those look so good, and I haven't had ribs in a while. They're on the menu again, now! :wink:

dealm9
11-26-2012, 10:58 PM
Sounds like a plan that worked great, sure looks great.

Weeping ribs happens at all temperatures, but, in a low temperature cook with a good draft, the pig honey dries up as the liquid comes out slower, that has been my observation.

That makes a lot of sense. ALl I know is though that in my rib cooking experience (which is not as vast as most brethren here), temperatures lower than 250 have produced worse results than temps in the 275-325 range. It could just be that my timing is thrown off by cooking at lower temps but I have been able to nail the perfect doneness with ribs with a higher cooking temp. I don't really cook anything lower than 275 anymore, except pork butt which I am willing to go down to 250 for, but 275 is mine and my UDS's favorite temp, which makes it easier for me

Tonybel
11-26-2012, 11:57 PM
Those ribs look fantastic. Nicely done!!!

Teamfour
11-27-2012, 06:25 AM
When using this technique, at what point do you sauce the ribs?

dealm9
11-27-2012, 06:34 AM
When using this technique, at what point do you sauce the ribs?

I don't sauce mine generally but I am sure somebody else could weigh in. I would probably start about 30 minutes before I would shut down my smoker but I have not tried it

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BobM
11-27-2012, 07:14 PM
Really great looking ribs! :hungry:

Pitmaster T
11-27-2012, 07:49 PM
What do you do when you love your friend so much you cannot bare to point out what a colossally stupid thing it was he uttered about a given subject. I guess I will say nothing and let the lot of you continue to think a certain something is true merely to retain the friendship....

of course.... if he were to be murdered in some hideous and disfigurative way....hmmm, if he is murdered, what does it matter that he is messed up? No one would know.... this is why I always curse myself when I have an entire family killed for something there loved one says on this forum; there is no one left who cares enough that I have for instance murdered the person that said the stupid thing.... I mean... no one to observe that the person was killed by say ripping off their skin.

maybe I should kill the person in the forum who said the stupid thing by ripping off the skin and frying it like pork skins then after viewing the body the family could eat the skin of the person that said the stupid thing AND then be shocked by the viewing of the bo....

hey, the meds are here!!!!!! Got 2 go.

El Ropo
11-27-2012, 08:21 PM
When using this technique, at what point do you sauce the ribs?

You don't! That's the point. Not needed.

Jason TQ
11-27-2012, 09:45 PM
What do you do when you love your friend so much you cannot bare to point out what a colossally stupid thing it was he uttered about a given subject. I guess I will say nothing and let the lot of you continue to think a certain something is true merely to retain the friendship....

of course.... if he were to be murdered in some hideous and disfigurative way....hmmm, if he is murdered, what does it matter that he is messed up? No one would know.... this is why I always curse myself when I have an entire family killed for something there loved one says on this forum; there is no one left who cares enough that I have for instance murdered the person that said the stupid thing.... I mean... no one to observe that the person was killed by say ripping off their skin.

maybe I should kill the person in the forum who said the stupid thing by ripping off the skin and frying it like pork skins then after viewing the body the family could eat the skin of the person that said the stupid thing AND then be shocked by the viewing of the bo....

hey, the meds are here!!!!!! Got 2 go.

Ooooo! I love passive aggressive eccentric rambling! Tell us more please. :pop2: :becky:

Boshizzle
11-27-2012, 10:07 PM
What do you do when you love your friend so much you cannot bare to point out what a colossally stupid thing it was he uttered about a given subject. I guess I will say nothing and let the lot of you continue to think a certain something is true merely to retain the friendship....

of course.... if he were to be murdered in some hideous and disfigurative way....hmmm, if he is murdered, what does it matter that he is messed up? No one would know.... this is why I always curse myself when I have an entire family killed for something there loved one says on this forum; there is no one left who cares enough that I have for instance murdered the person that said the stupid thing.... I mean... no one to observe that the person was killed by say ripping off their skin.

maybe I should kill the person in the forum who said the stupid thing by ripping off the skin and frying it like pork skins then after viewing the body the family could eat the skin of the person that said the stupid thing AND then be shocked by the viewing of the bo....

hey, the meds are here!!!!!! Got 2 go.

Hey, back off, bro! What do you know about weeping ribs, anyway!

Freakin' Texans!

Wampus
11-27-2012, 11:01 PM
Lookin GREAT! I, too, plan on doing T's weeping ribs some time. Hope they turn out that good!

Pitmaster T
11-28-2012, 06:48 AM
I will not give away who the friend is who said the extremely caustic words but I bet they would enjoy watching this

Buick Roadmaster & Arlington, Texas B-Body plant footage - YouTube

HOG WILD BBQ
11-28-2012, 06:51 AM
perfect!

bigticket1
11-28-2012, 06:50 PM
If it's not possible to turn off the heat and leave on the pit,would it work to remove the ribs and loosely tent with foil and let them gradually cool down ?

Enkidu
11-28-2012, 07:00 PM
Looks awesome!

I just got back from Shaker Heights (visiting the wife's family for Thanksgiving) and much Great Lakes Christmas Ale was consumed. One of my in-laws refers to Christmas Ale as "Liquid Crack".

dealm9
11-28-2012, 10:31 PM
If it's not possible to turn off the heat and leave on the pit,would it work to remove the ribs and loosely tent with foil and let them gradually cool down ?
I am sure that would be fine. I was more concerned with obtaining the "weeping" point which PitmasterT describes in his video. I think if you can achieve that while having them be the right tenderness, they will turn out good eats, even if you do not shut it down. I just wanted to try PitmasterT's method because I liked all his other methods which I have tried, especially his brisket.
Looks awesome!

I just got back from Shaker Heights (visiting the wife's family for Thanksgiving) and much Great Lakes Christmas Ale was consumed. One of my in-laws refers to Christmas Ale as "Liquid Crack".
I live about 15 minutes from Shaker. I am glad you got to try it. I like your in-laws name for it because it fits it perfectly. now that I am back at school I am missing it so much. I am going to really need to stock up come Christmas.