Beef Back ribs, weber kettle and temps

ColdFyre · 01-27-2013, 03:13 PM

Hey there... I have 2 racks (each split in half) on a Weber Kettle.
I put them on when the temp got to 200. It's pretty cold out here in So California (well, by our standards anyhow :) ) at 55 degrees and when I put the lid back on, the temp(grate level, near food) has taken 40 min to climb back up to 150. The top thermometer attached to the dome is 235... seems like a big discrepancy.

Just let it be? Any idea how to compensate if needed? I don't want the parts at the top of the kettle to be all burned and dry and the bottoms be so-so. As of now, I'm adjusting my vents to keep the top at about 250 or less and hoping that the bottom comes up too.

Any other words of advise?

thanks :) (GOD, I love this forum!!)

fingerlickin' · 01-27-2013, 04:32 PM

What exactly do you mean by the top and bottom of the kettle? How did you arrange the charcoal and where in regards to that did you place the meat?

ColdFyre · 01-27-2013, 04:42 PM

there are 2 thermometers going. The one that is built in to the top of the weber lid (well, it didn't come with one, I put it there.) and a probe thermometer I have at grate level.

The charcoal is arranged in the 'snake method' on the opposite side of the meat for indirect cooking. (thought the snake is pretty much gone now and I've already added a few coals and another lump of mesquite.

Bludawg · 01-27-2013, 04:53 PM

My guess is the therm probe is to close to the cold meat giving you a false reading.

ColdFyre · 01-27-2013, 05:06 PM

ah... good call. Put it a bit more to the side away from the meat and after a few min it bumped up about 15 and climbing

ColdFyre · 01-27-2013, 11:56 PM

On the kettle for 4.5 hours total. Standard Kingsford briquettes plus some hunks of mesquite. Came out looking and tasting damned good.

Overall I was pretty pleased with the result. Didn't use a bit of sauce (wasn't needed!) and didn't foil.

On the Weber:
Front one had a Santa Maria Style rub (Salt, Pepper, Onion/garlic powder)
2nd had Salt, Pepper, Onion/garlic powder, cumin, paprika, cayenne, brown sugar and celery seed and the back 2 had Stubbs Beef Marinade. All were seasoned the night before. (I liked 'em all but the one with the cayenne was a lil too spicy for the wife and kids)

Taster had a nice looking ring:

rondini · 01-28-2013, 12:04 AM

Looks good from where I'm sitting.

charrederhead · 01-28-2013, 08:39 AM

Good-lookin' ribs!

fingerlickin' · 01-28-2013, 11:20 AM

I'm glad it worked out for ya, the ribs look great.

GL-BBQ · 01-28-2013, 01:00 PM

Looks great.

MisterChrister · 01-28-2013, 01:13 PM

I'd eat those for sure! Glad they turned out for ya. Beef ribs are among my favorites!

Bbq Bubba · 01-28-2013, 01:18 PM

Outstanding!

landarc · 01-28-2013, 02:22 PM

nice cook on those

Robicus129 · 01-28-2013, 02:27 PM

Yum! Good job.

Zin · 01-28-2013, 02:57 PM

Very nice, beef spare ribs are the king of all ribs followed by beef short ribs then in the distant pork ribs.

01-27-2013, 03:13 PM	#1
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	Beef Back ribs, weber kettle and temps Hey there... I have 2 racks (each split in half) on a Weber Kettle. I put them on when the temp got to 200. It's pretty cold out here in So California (well, by our standards anyhow :) ) at 55 degrees and when I put the lid back on, the temp(grate level, near food) has taken 40 min to climb back up to 150. The top thermometer attached to the dome is 235... seems like a big discrepancy. Just let it be? Any idea how to compensate if needed? I don't want the parts at the top of the kettle to be all burned and dry and the bottoms be so-so. As of now, I'm adjusting my vents to keep the top at about 250 or less and hoping that the bottom comes up too. Any other words of advise? thanks :) (GOD, I love this forum!!)

01-27-2013, 04:32 PM	#2
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	What exactly do you mean by the top and bottom of the kettle? How did you arrange the charcoal and where in regards to that did you place the meat? __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-27-2013, 04:53 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	My guess is the therm probe is to close to the cold meat giving you a false reading. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-28-2013, 12:04 AM	#7
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	Looks good from where I'm sitting. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

01-28-2013, 08:39 AM	#8
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	Good-lookin' ribs! __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

01-27-2013, 04:42 PM	#3
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	there are 2 thermometers going. The one that is built in to the top of the weber lid (well, it didn't come with one, I put it there.) and a probe thermometer I have at grate level. The charcoal is arranged in the 'snake method' on the opposite side of the meat for indirect cooking. (thought the snake is pretty much gone now and I've already added a few coals and another lump of mesquite.

01-27-2013, 05:06 PM	#5
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	ah... good call. Put it a bit more to the side away from the meat and after a few min it bumped up about 15 and climbing

01-27-2013, 11:56 PM	#6
ColdFyre On the road to being a farker Join Date: 09-03-12 Location: Diamond Bar, CA	On the kettle for 4.5 hours total. Standard Kingsford briquettes plus some hunks of mesquite. Came out looking and tasting damned good. Overall I was pretty pleased with the result. Didn't use a bit of sauce (wasn't needed!) and didn't foil. On the Weber: Front one had a Santa Maria Style rub (Salt, Pepper, Onion/garlic powder) 2nd had Salt, Pepper, Onion/garlic powder, cumin, paprika, cayenne, brown sugar and celery seed and the back 2 had Stubbs Beef Marinade. All were seasoned the night before. (I liked 'em all but the one with the cayenne was a lil too spicy for the wife and kids) Taster had a nice looking ring:

01-28-2013, 11:20 AM	#9
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	I'm glad it worked out for ya, the ribs look great. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-28-2013, 01:00 PM	#10
GL-BBQ Full Fledged Farker Join Date: 02-24-12 Location: Hightown, CO	Looks great.

01-28-2013, 01:13 PM	#11
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	I'd eat those for sure! Glad they turned out for ya. Beef ribs are among my favorites! __________________ Kettleheads Anonymous Charter Member

01-28-2013, 01:18 PM	#12
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

01-28-2013, 02:22 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	nice cook on those __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-28-2013, 02:27 PM	#14
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash	Yum! Good job. __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

01-28-2013, 02:57 PM	#15
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	Very nice, beef spare ribs are the king of all ribs followed by beef short ribs then in the distant pork ribs.