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elvis67
02-01-2015, 08:14 PM
Was so looking forward to doing these 2 slabs ribs. Trimmed last night got fire going this morning, waited for temp to settle in on the wsm. Came in applied rub, temp settled in at about 270 right at where I wanted things put ribs on at 1030. Checked temps every 45min tho 1 hr. held steady 260-275. Did not want o be opening lid the was wind was blowing and being cold and flurries. Took them off at 6 hr and be damned if I didn't over cook them. Flavor pretty good but fall of bone, just about every thing I hate in a bad rib I managed to do. I guess I should have took a look sooner. I deserve what I get. At least the Super Bowl isn't a blowout!

PistophPigs
02-01-2015, 08:17 PM
I'd personally rather have them fall off the bone than feel like I'm eating a pork flavored shoe. :)

Just ate these. First time cooking with brown sugar and honey. They were great. Nom Nom Nom... here piggy piggy...

http://img.photobucket.com/albums/v717/HeloMech/PistophPigs/BrownSugga_zps7a949697.jpg

Ron_L
02-01-2015, 08:31 PM
At that temp you are looking at about 4 hours for St. Louis trimmed spares or 3 1/2 hours for baby backs, depending on the size of the racks.

As long as they taste good! Now you have a reason to cook more :-D

smoke ninja
02-01-2015, 08:33 PM
Do you normally do spares for 6 hrs at 275?

Seems a mite long to me.

AClarke44
02-01-2015, 08:33 PM
They look good to me. Send'm my way!

Rusty Kettle
02-01-2015, 08:43 PM
If you ask me fall of the bone ribs taste best. I would only worry about it for competition ribs. Just my opininion.

Backyard Smoke
02-01-2015, 08:44 PM
I like, no love fall off the bone ribs . JMHO .

qman
02-01-2015, 08:57 PM
At that temp you are looking at about 4 hours for St. Louis trimmed spares or 4 1/2 hours for baby backs, depending on the size of the racks.

As long as they taste good! Now you have a reason to cook more :-D
Ron, did you mean 4.5 hours for baby backs, or is that a typo?
I get bb's done in 3.5 hours at that temp all the time.

Ron_L
02-01-2015, 09:14 PM
Ron, did you mean 4.5 hours for baby backs, or is that a typo?
I get bb's done in 3.5 hours at that temp all the time.

Yeah, it was a typo. It should have been 3 1/2. I'll fix it! :doh:

HossIsBoss
02-02-2015, 12:01 AM
I'd personally rather have them fall off the bone than feel like I'm eating a pork flavored shoe. :)

Very true, the very first ribs I did were like that you couldn't cut through them with steel teeth. :twitch:

El Ropo
02-02-2015, 12:17 AM
Around 4 to 4.5 hours at that temp (assuming you are measuring temps at cooking grate level) is about right for st louis trimmed spares. I always start peeking at around the 3.75 hour mark to get an idea of how they are doing.

Depending on the cooker setup, you should also be able to listen to the ribs rendering. When that sizzling sound dies down, they are probably very close to done. I just stick my ear over the exhaust to hear what's going on.

THoey1963
02-02-2015, 05:31 AM
SLC's on my WSM at 275* take right around 4 hours. Did four racks today and they were right on schedule...

NeilH
02-02-2015, 06:52 AM
Long as the flavor was good I wouldn't worry about them. Least they weren't to greasy as most of the fat should have cooked out.