View Full Version : UDS-St. Louis style Ribs
keale
01-07-2008, 03:50 PM
Question...doing 4 racks right now, using a rib rack on the top grate of the UDS, I notice the color is really light after 3.5 hrs, the temps been really good 220*-230*, on the top.
I was going to wrap, at 3-but decided to wait another hr. because of color...
anyone know why? I'm going to increase the temp. a little right now...
thanks
N8man
01-07-2008, 04:01 PM
Have you been flipping them, bottom to top, in the holder as they cook?
keale
01-07-2008, 04:41 PM
No, I have a foiled butt thats been on for13 hrs, a 10 lber,
this is how they look right now...after 4hrs...
smooookin
01-07-2008, 05:34 PM
They look about normal for what I turn out on the Drum. I am liking those rib racks.
I could have said that differently but "nice rack" just didnt seem appropriate.
N8man
01-07-2008, 06:56 PM
Sorry it took so long to reply again, 35 miles from work to home as the Crow Flies, if you've got good draw back from meat to bone end, and the rack bends easily when you pick it up in the center, I think it's done and ready to eat. Send some to me and I will tell you definitely!!:-D
What kinda rub you got on them?
Smokin Gator
01-07-2008, 06:59 PM
Fire that mother up to get the color you want!!!! You know the butt can take the heat.
No Keale send to cali. they will still be hot. By the time they get to N8man they will have cooled down:icon_devil Busy day bro ,busy day:icon_wink
Meat Burner
01-07-2008, 08:31 PM
Keale, lookin good bro. Keep us posted. If you don't foil, would suggest rotating the ribs in the rack like N8man said. PICS PICS PICS. Appreciate you man!
Mitch
01-07-2008, 08:45 PM
Color looks good to me. I don't care for black ribs. If you want, you can hit them with sauce, honey/whiskey mix, or light karo syrup mixed with rub just before you pull them off, and "sear them" at 400-450. They'll darken fast. Be careful.
thirdeye
01-07-2008, 10:14 PM
Roy,
What kind of wood are you using? That will make a difference on color. I like cherry with pork.
These are about 3 or 4 hours into the cook.
http://img.photobucket.com/albums/v377/thirdeye2/BDS/af9fd0a7.jpg
Here they are at 6 or 7 hours.
http://img.photobucket.com/albums/v377/thirdeye2/BDS/1f1724ff.jpg
swamprb
01-07-2008, 10:30 PM
Those ribs look good Roy! The times I've used racks I would flip them and rotate the outside ribs with the inner ones. Apple juice spritzing will give them a darker color too.
Single Fin Smoker
01-08-2008, 01:46 AM
Yeah! Roy's got all of Eleele smellin like porks heaven. What Swamp says! Sprayin apple juice keeps em nice!
keale
01-08-2008, 01:51 AM
Hey guys, sorry just got back from my "get together",
thanks for the help...
I used Kiawe for the smoke, (cousin of mesquite, milder) The color came out pretty good, I guess I panicked a little...The cook un-foiled was
5 hours, I basted the last hour, with bbq sauce, mixed with Black Cherry cola. I could/should have left it longer, but I was rushing to get to my get together...They came out really nice looking, and tasted good too!
Thirdeye I used the last of your rib rub,(real good stuff!) and used Texas Rib rub, for the other 2 racks.
The Butt took 14 hrs... It was 10 lbs, this was the star of the show, not sure what I did right. but definitely one of the bes I did...
thanks again!
fnnm358
01-08-2008, 05:18 AM
looks real good
Smokin Gator
01-08-2008, 06:45 AM
Looks good bro... those big butts take some time don't they?
tony76248
01-08-2008, 07:03 AM
Nice job Keale. Those where some good looking ribs.
Arlin_MacRae
01-08-2008, 08:14 AM
Yes sir!
DaChief
01-08-2008, 10:22 AM
Everything looks great Keale!
Markbb
01-08-2008, 10:31 AM
That is some rightous good looking ribs WOW.....good job!
Divemaster
01-08-2008, 10:53 AM
Great looking Grub Bro!!!
deeque
01-08-2008, 05:12 PM
yummy. the foods looks really good. smoke on bro.:smile::icon_cool
Cabntmkr1
01-09-2008, 11:18 AM
Keale, I LOVE the color of those ribs, man! What a beautiful looking pair...:biggrin:
vBulletin® v3.8.8, Copyright ©2000-2024, vBulletin Solutions, Inc.
Copyright ©2000-2024, The BBQ Brethren Inc. All Rights Reserved