View Full Version : High-heat ribs...275 v. 300

05-26-2013, 10:01 AM
Hey folks,

I'm going to be doing some serious q'ing tomorrow with 4 pork shoulders, 6 slabs of spares, and some sausages and dogs.

Anyways the real question is for you guys who have done some serious messing/testing with exacting temps can you tell much of a difference between ribs cooked at 275 versus ribs cooked at 300?

I'm planning to do the shoulders at 300 all the way through and adding the ribs on at some point during the cook. I doubt I'll get much of a smoke ring, but that's ok. Am I sacraficing anything else besides the smoke ring cooking my spares at that temp?


P.S. This is my first big cook in a long time due to a couple of spine surgeries gone bad (like semi-paralyzed leg bad) so I'm real excited! There will be 16 or so adults plus kids so should be a good one.

05-26-2013, 10:09 AM
I cook most everything at 300 that 25 deg bump is a big deal! Butts don't have a stall they go about 50 min lb before the bone wants to fall out. Spares go 3.5 hrs on average. You will get plenty of a smoke ring.
This was two weeks a go 8 lb Butt at 300 that enough smoke ring for ya?
http://i968.photobucket.com/albums/ae164/Bludawg51/DSCF0061.jpg (http://s968.photobucket.com/user/Bludawg51/media/DSCF0061.jpg.html)

05-26-2013, 10:17 AM
Yeap. That's good looking pork there!

Got any pics of any ribs you did at 300? Also, what you cooking on?

I'll take some pics tomorrow as well. I will add some chunks to my pellet pooper's modified firepit as I add the ribs too.

05-26-2013, 10:54 AM
My bones don't last long enough to make it to the camera lens. That was done on the UDS to be honest IMO whether it is the UDS, the OTS , the Mini WSM or my Stick burner the results are to close to call with a slight flavor edge going to the Stick burner, but I cook with all wood on it So...