PDA

View Full Version : First ribs and first UDS cook ever. Here's how it went.


Caveman Bob
07-25-2014, 09:14 PM
After a lifetime of loving to eat barbecue, last weekend I decided to build an ugly drum smoker and get to making it myself.

http://i.imgur.com/c6aypJq.jpg

After a quick seasoning, I decided I'd begin with some spare ribs since they cook relatively quickly. I'd never properly smoked ribs before and would love to hear your feedback on the process I used.

Kept it simple with the rub: Salt, pepper, paprika, and (randomly) a bit of celery seed that was unopened in my spice cabinet.

http://i.imgur.com/3S0hpby.jpg

Here's the rub on the meat:

http://i.imgur.com/xvSmLjf.jpg

Since this was my first time using the smoker (besides a quick initial seasoning), I pretty much guessed at how much fuel to use.

These are Kingsford charcoal briquettes with chunks of apple wood.

http://i.imgur.com/0trrorR.jpg

Took about 15 minutes to get to 225, then put the meat on.

http://i.imgur.com/mAty11v.jpg

After climbing from 225 to about 240 over the course of a half-hour, the temp suddenly rocketed up to 300+. I closed all my vents, but it didn't help.

I should have paid closer attention to making the drum air-tight. The three bottom vents are a bit loose. As a result, I couldn't get the temperature down with air control alone.

I decided to dump fuel until the temp dropped to a consistent 240.

Because the temp wouldn't stay stable for more than an hour at a time, I kept needing to take off some coals when it got too hot and replace them with fresh fuel. This got pretty annoying and I think contributed to a bit of a charcoal smoke flavor in the final product.

http://i.imgur.com/hkZcmmR.jpg

5 hours later, I took it off and wrapped it in tinfoil to rest for a half-hour.

You'll notice that I didn't trim them St. Louis-style. That was mostly because I was scared of screwing something up. The rib tips were amazingly delicious anyway and I'm not sure I'll bother to trim them on the next go-round.

http://i.imgur.com/jkPvQ73.jpg

Another shot. Disregard those pine needles that I didn't notice until taking the picture. Hazards of cooking outside, I suppose.

http://i.imgur.com/XOYLxXM.jpg

Here's the money shot. I'm trying to keep my diet low carb, so they were served without any sauce.

And yes, I know I should have removed the membrane before taking a pic.

http://i.imgur.com/7rXVLbO.jpg

One weird issue -- a couple of the bones cracked in half as I was eating them. What might cause the bones to become so brittle?

http://i.imgur.com/NcSNLPm.jpg
http://i.imgur.com/XIEmtLi.jpg

Harbormaster
07-25-2014, 09:36 PM
It looks like you overcame your issues. Good save.

Keep in mind that your fire will take time to react to intake adjustments, and every time you take the lid off you're letting in a lot of air that will affect your temps too.

Can't answer about the cracked bones, never had it happen before.

pjtexas1
07-25-2014, 09:37 PM
Hi-temp silicone will seal up your leaks around your intakes. Just make sure it's food safe. Ribs look really good.

mikemci
07-25-2014, 09:42 PM
You asked for suggestions:

1) Get your drum tighter so you can control the airflow.

2) Fill up your charcoal basket. You won't waste any. Shake off the ash before your next cook and light up again.

3) Your charcoal flavor in the ribs was because you put it in the drum too soon. Wait until you have reached your cooking temp and you have thin blue smoke. This will take 45 minutes to 1 hour.

4) You will get better with each cook, so keep up the good work!!

thunter
07-25-2014, 10:33 PM
Those ribs look absolutely delicious! :thumb:

rumproastiltskin
07-25-2014, 10:35 PM
Thanks for posting! I'm building a UDS and love lurking other UDS user threads. I best edit to start cooking on mine! Those ribs look AWESOME! I'm drooling right now.

Mikemci - thanks for the tip on when to insert the meat. I'll make sure she's hot and right where I want her before sticking my meat in: first cook is a 10lb pork shoulder from Costco.

el_matt
07-25-2014, 10:46 PM
Every time you make an adjustment, wait at least 10 minutes before making another.

First cook on a new cooker, I'd say you nailed it. Just a FYI, be leery about leaving your thermometer attached to the side. I used to do that, until the heat melted one. I do like your thermo, I have 2 of them, work great, and are accurate.

Matt

mikemci
07-25-2014, 10:51 PM
Mikemci - thanks for the tip on when to insert the meat. I'll make sure she's hot and right where I want her before sticking my meat in: first cook is a 10lb pork shoulder from Costco.[/QUOTE]

Sure thing. Yessir, the thin blue is very important to final flavor. That white smoke is due to incomplete combustion and imparts a bad flavor. You may get, what appears to be white smoke later in the cooking process, but that is steam from the meat juices dripping on the hot coals ( this happens when cooking directly over coals, as in a UDS). When the white "smoke" appears later in your cook, put your nose right in it and inhale....you will see then that it is steam and not bad smoke. Good luck on your cook and post your pics!!:mrgreen:

chris1360
07-26-2014, 03:21 AM
Like others have mentioned, I have the same suggestions. When learning your UDS it is not a bad idea to put on some tunes, grab a beverage and stare at the thermo for the first coulple of hours until you know your cooker. Each one reacts different. Use the hi semp silicone to seal up the intakes, that should solve most of your problem. Just remember it is easier to catch the temps on the way up, instead of trying to bring them back down.

UDS and the cook looks good. Nice job. The cracked ribs..... I dunno?:shock:

SmittyJonz
07-26-2014, 11:05 AM
Post a pic of your intakes - they shouldn't need to be completely airtight.

Fill the basket 3/4 full of charcoal n wood chunks, dump 1/2 chimney of lit charcoal on top , put lid on.

275* is the Perfect All Around BBQ temp - but if yours wants to run 240 or 250 or 290 or 300* pretty steady - let it go and don't fight it.

Look this over:

http://www.bbq-brethren.com/forum/showthread.php?t=109339

StanDaMan79
07-26-2014, 11:33 AM
I built my UDS last Fall, and have really enjoyed its versatility. One thing I found and it may help you out.

I have four 3/4 intakes, and even with all of them open, the UDS will not reach the 450+ temps of the old style, big door on the side barrel I grew up using. But, it will run down below 200 and stay there for as long as you have fuel.

If I were you, I would do what was suggested fill up your basket, lite it off, let it get to the thin blue smoke phase. With all your intake open, make note of the temp reached. Close one, and let it stabilize again. Do this until you get an idea of what temp it runs at all possible adjustments, and then write it all down! ( I found that when using the gate valve I have installed in place of one of the 3/4 black pipe nipples, it runs a little cooler with it as the only intake versus just one 3/4 pipe open)
If you're not bored out of your mind, then run them all again, but with the gate valve cracked about half open.

At least now, you will have a base line of temps, and how long it takes to get up, or down. Its really easy to be impatient and start tweaking your adjustments and just wreaking havoc. the nice thing is, when doing pork butts or halved chicken they can be slightly over done ans still be delicious. Experimentation is a tasty experience, its dang near impossible to burn anything in a UDS.