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06-26-2018, 09:16 AM
So I thought the ribs were done. I heated them back up for dinner last night, and alas.... not all was well in BBQville... I have never done them fully in a weber. I have always done them for an hour indirect in my Smokey Joe Silver, and finished them off in the oven for a long slow cook total time of about 4 hours...
Sunday's time in the weber was about 2.5 hours, and the ribs LOOKED right... Meat pulled back about 1/4" or so off the ends of the bones...
But it was tough, and chewy...
A couple of issues I had noted about the cook where I think I messed up.
#1. The aforementioned issue with time. I was judging by physical appearance of the ribs, and they looked right, but time just wasn't there to have a full succesful cook on them.
#2. Temp control. I had some difficulty keeping the temp where I wanted it. According to the Weber web site the temp should stay between 250 deg F and 350 deg F. I do NOT want it at 350. I want it closer to 250. I struggled to find the venting position that would keep my temps under 300. I am using a meat probe thermoeter through the lid vents which probably isn't best...
Some solutions to the issues.
#1. My 2" Analog thermometer arrived yesterday and will be installed in the lid this week. I am planning on putting it just outside of the hook, so that it is as close as physically possible to the grate. This will allow me to better monitor temps inside the grill.
#2. I need to back off of the nuts for the just slightly on the vent shutters. Once the kettle heated up the shutters got almost too snug to move, certainly too tight to move exactly where I wanted them to go. I MUCH prefer the riveted construction of the shutters on my Smokey Joe...
#3. Follow the #$%* instructions and modify from there! Time was not my friend on sunday. My wife was rushing me, and like a fool I let her...
The fix for the ribs as cooked...
They are wrapped, have a great smoke ring to them, I am not saucing them so back in the oven at 250 they go, for another 2+ hours to get them good and tender. I tossed in a couple of Tablespoon fulls of apple juice to keep it moist as well...
Sunday's time in the weber was about 2.5 hours, and the ribs LOOKED right... Meat pulled back about 1/4" or so off the ends of the bones...
But it was tough, and chewy...
A couple of issues I had noted about the cook where I think I messed up.
#1. The aforementioned issue with time. I was judging by physical appearance of the ribs, and they looked right, but time just wasn't there to have a full succesful cook on them.
#2. Temp control. I had some difficulty keeping the temp where I wanted it. According to the Weber web site the temp should stay between 250 deg F and 350 deg F. I do NOT want it at 350. I want it closer to 250. I struggled to find the venting position that would keep my temps under 300. I am using a meat probe thermoeter through the lid vents which probably isn't best...
Some solutions to the issues.
#1. My 2" Analog thermometer arrived yesterday and will be installed in the lid this week. I am planning on putting it just outside of the hook, so that it is as close as physically possible to the grate. This will allow me to better monitor temps inside the grill.
#2. I need to back off of the nuts for the just slightly on the vent shutters. Once the kettle heated up the shutters got almost too snug to move, certainly too tight to move exactly where I wanted them to go. I MUCH prefer the riveted construction of the shutters on my Smokey Joe...
#3. Follow the #$%* instructions and modify from there! Time was not my friend on sunday. My wife was rushing me, and like a fool I let her...
The fix for the ribs as cooked...
They are wrapped, have a great smoke ring to them, I am not saucing them so back in the oven at 250 they go, for another 2+ hours to get them good and tender. I tossed in a couple of Tablespoon fulls of apple juice to keep it moist as well...