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View Full Version : Another run at my nemesis -- ribs


Dweverett
03-03-2019, 02:52 PM
Have a few people coming over for dinner and the weather's pretty nice today (pre snow storm) so decided to try ribs for dinner. Going to try a 3-2-1 variant on the Rectec. 5 of the 6 coated in Dominator, one in Oak Ridge's Secret Weapon (when I ran out of Dominator). Half also got some HDD for kick.

We'll see how it goes.

https://photos.smugmug.com/Other/n-NgmGL/Food/i-WxQ7tTM/0/9c8026eb/XL/IMG_3754-XL.jpg

https://photos.smugmug.com/Other/n-NgmGL/Food/i-t9SfdzP/0/984a7e2c/XL/IMG_3755-XL.jpg

16Adams
03-03-2019, 02:59 PM
Love big cooks. Have fun.

Norm
03-03-2019, 03:26 PM
Looks great so far!

Dweverett
03-03-2019, 03:28 PM
Just wrapped and noticed some of the ends are a bit burnt from hanging over the edge of the drip pan and therefore more exposed to the heat. Fortunately, this is probably at least two racks more than I really needed to cook so we should be able to work around those pieces.

I've found squeeze Parkay a grand total of one time up here but since I had it went with brown sugar, Parkay and honey with a little juice on the wrap.

https://photos.smugmug.com/Other/n-NgmGL/Food/i-P3wrMb8/0/92b75da2/XL/IMG_3758-XL.jpg

ronbrad62
03-03-2019, 03:34 PM
That looks like a good cook, so far. What problem(s) made them your nemesis?

pjtexas1
03-03-2019, 03:43 PM
Those look good so far. Just remember that 3-2 1 was for full spares at 225.

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Cook
03-03-2019, 03:50 PM
Those look good so far. Just remember that 3-2 1 was for full spares at 225.

Sent from my SM-G955U using Tapatalk

Many folks don't even know this.

Dweverett
03-03-2019, 03:51 PM
That looks like a good cook, so far. What problem(s) made them your nemesis?

Nothing dramatic, just have never been able to get anything better than "okay" and a disproportionate number of "marginally edible". With brisket and pulled pork I'm not always constant but there have been some of each that were excellent -- and most were pretty good.

I think part of my problem is timing. With the others, I've learned to just finish early and hold them in a cooler. With ribs I'm trying to serve them off the smoker and that probably contributes to over and under cooking them.

Dweverett
03-03-2019, 03:54 PM
Those look good so far. Just remember that 3-2 1 was for full spares at 225.

Sent from my SM-G955U using Tapatalk

I did know that (having read it here :grin:) I started a little higher so will go with less time in the foil. I'm running 225 now that they are wrapped.

I was assuming however, that St. Louis cut counted in terms of what I should expect for timing. if that's not true then I guess I should change that first statement to "I kinda knew that"

abracc
03-03-2019, 04:04 PM
I usually run my RecTec at 265-275 for my St. Louis or full spare ribs. Don't do the 3-2-1 anymore...I do 2 hours unwrapped. Then 2 hours in a hotel pan with brown sugar/honey/squeeze butter and then some grape and apple juice covered with foil.


Consistent results every time....2-2....might help you out.

food4thot
03-03-2019, 04:11 PM
Looks great, but Parkay??? Wouldn't use that stuff if you paid me. Try warm ghee next time.

abracc
03-03-2019, 04:16 PM
Ghee...now that is a good idea. Never thought of that...thanks!!!

SmittyJonz
03-03-2019, 04:24 PM
I like St Louis Spare + Plowboys Yardbird at 275* for 4-4.5 hrs Nekkid.......

Dweverett
03-03-2019, 04:25 PM
Looks great, but Parkay??? Wouldn't use that stuff if you paid me. Try warm ghee next time.

Thanks, will give it a try next time -- certainly easier to find!

Swine Spectator
03-03-2019, 04:54 PM
This :thumb:

I like St Louis Spare + Plowboys Yardbird at 275* for 4-4.5 hrs Nekkid.......

Ron_L
03-03-2019, 05:01 PM
I did know that (having read it here :grin:) I started a little higher so will go with less time in the foil. I'm running 225 now that they are wrapped.

I was assuming however, that St. Louis cut counted in terms of what I should expect for timing. if that's not true then I guess I should change that first statement to "I kinda knew that"

St. Louis will cook faster than full slab. How long did they go unwrapped. And what temp? What temp now? I would check them after an hour for tenderness and then watch them if they are not ready. I cook St. Louis spares at 250, 2 hours unwrapped and about 90 minutes wrapped.

airedale
03-03-2019, 07:00 PM
I do St. Louis racks at 200-225, sometimes wrap and sometimes not. Four hours does it. Five is too much. I never put goop in the wrap, either, but that's a matter of taste I guess.

Richard_
03-03-2019, 07:15 PM
I've done 3-2-1 and 3-1-1 , and now only do 225 till done , no wrap no spritz , just some mustard and Oakridge competition rub ! On the 070 with hickory pellets

KB BBQ
03-03-2019, 07:59 PM
I like St Louis Spare + Plowboys Yardbird at 275* for 4-4.5 hrs Nekkid.......
Smitty, wheather you wear clothes or not during a cook is none of our business! :laugh:

Dweverett
03-03-2019, 08:58 PM
St. Louis will cook faster than full slab. How long did they go unwrapped. And what temp? What temp now? I would check them after an hour for tenderness and then watch them if they are not ready. I cook St. Louis spares at 250, 2 hours unwrapped and about 90 minutes wrapped.

It was about 250 for just under 3 hours then wrapped at 225 for about 1:45. Then things fell apart as my wife got delayed for close to an hour so the final step went way longer than expected. I did turn it down to 180 once I took the foil off which helped.

They were definitely fall off the bone but not as bad as I feared given how long they went. Good flavor though. Will keep working on it. I will say they looked awesome unsauced when they came out of the foil. Should have pulled them then -- although, at that point it would just have been me sitting around eating.

The picture is after the first round of eating so they'd been sitting around for a while. They looked a little more moist when first cut.

https://photos.smugmug.com/Other/n-NgmGL/Food/i-nFDqFDG/0/bc78b076/XL/IMG_3761-XL.jpg

70monte
03-03-2019, 09:03 PM
They look good to me. Ribs are one thing I do pretty good at. I probably use my PBC the most when doing ribs so they always seem to turn out good.

ShadowDriver
03-03-2019, 09:05 PM
Those sure look great from here.

I've found that my ribs generally rest well in a warm oven, especially when covered in a tent of foil. Just a thought for when The Boss is still out galavanting around. :shock: :roll:

airedale
03-03-2019, 10:33 PM
Just don't cook them so long.

robbie71
03-03-2019, 10:57 PM
I cook St. Louis ribs at 225 for 4 hours in a pellet grill and they are perfect. I use a rub when I put them on and that's it. No sauce, no 1,2,3,no nothing. When I take them off I serve them with some home made BBQ sauce and they are "almost" fall off the bone tender.

Stingerhook
03-04-2019, 02:41 AM
Those are good looking bonz Bill.

Big George's BBQ
03-04-2019, 02:30 PM
I don't see anything wrong with those bones

Ron_L
03-04-2019, 02:56 PM
If they are done early take them off the smoker, vent the foil for a couple of minutes and then stick them in a cooler or even the oven. They will stay hot a quite a while.

MisterChrister
03-04-2019, 07:20 PM
I'd eat those in a heartbeat! Better than you'd find at most restaurants, for sure! We're usually our own worst critic.