Little Dick's ribs....agony of defeat(?) with something resembling pr0n!

L

LittleDick'sBBQ

Guest
Greetings,

I got the grill lit by 10:45 this morning. After the coals lit, I added them to my unlit coals ala Minion method. Again, I think I added too many lit coals and the fire got too hot. Again! Sigh.....

232323232%7Ffp734%3B2%3Enu%3D47%3A9%3E%3A45%3E259%3EWSNRCG%3D3474%3B89%3A3434%3Anu0mrj


I got the ribs on by 11:00 and put a few chunks of hickory. I was compelled to return to work and returned by 2:22. When I looked in the kettle, I was crestfallen...

232323232%7Ffp73435%3Enu%3D47%3A9%3E%3A45%3E259%3EWSNRCG%3D3474%3B775%3B534%3Anu0mrj


They look a little better from this angle...

232323232%7Ffp73474%3Enu%3D47%3A9%3E%3A45%3E259%3EWSNRCG%3D3474%3B775%3B834%3Anu0mrj


I put the ribs in foil with a little apple juice and popped 'em into a low (175F) oven. They have to finish/sit until we eat at about 6:30.

If anyone has any suggestions how to pull this off, I'll be appreciative! I'll check in again after we eat.

Little Dick
 
Yep! the fire was a bit hot, but they still look edible.

I'm thinking the AJ in foil will add a bit of moisture. Check them so they don't get "mooshy". :shock:
Then wrap in foil and towels, place in cooler to hold until dinner time.

Start a few less briqs next time, mix wood chunks with unlit charcoal before lighting, close the vents down after it gets to temp, wait for light blue smoke before adding meat. Hope this helps!


Don't worry we all have done this......:doh:
Keep tryin' and don't quit!!!!
 
How many lit coals did you add to the unlit coals?

How did you have your top and bottom vents set once you hit your target temperature?

Those are the two most important issues when smoking on a kettle.

I put about 10 lit coals on my unlit coals. When I hit my target temperature, I shut down my bottom vents to about 1/8 inch, and my top vent is down to about 1/4 inch. I sometimes have to adjust the bottom vent during the cook, but not a whole lot.

CD
 
LittleDick'sBBQ said:
I put the ribs in foil with a little apple juice and popped 'em into a low (175F) oven. They have to finish/sit until we eat at about 6:30.
Click to expand...

The outside looks dark, but were they done? Did they pass the bend test or the toothpick test? If not, they'll never get done at 175 degrees. Even though it's hard to take internal temp on ribs, if you were able to check reliably you'll find that they are around 190 - 195 internal when done. At an oven temp of 175 they will never hit 190 if they weren't there already.
 
They will be fine after steaming in the oven in apple juice. When I do ribs on my kettle I build two fires (one of each side)using 15 to 20 coals per side one chunk of wood per side and add a couple of coals per side every hour or so, nice low and slow fire of 250 for ever. Stop going back to work !
 
I agree that finishing at below 200 is a huge waste of time. If I needed to finish a cook in the oven it'd be in the range of 275-300 to get the job done a bit quicker. Did I mention that 225 is NOT the magic smoking number yet?
 
At home all that matters is Taste and Texture. Appearance is for comps. :p
 
You must log in or register to reply here.

Similar threads

S
Live fire char, ribs and tamales
Replies
8
Views
560
okiej
okiej
snadamo
Well, I pharked up a brisket
2
Replies
24
Views
3K
ssv3
ssv3
snadamo
Inaugural Cook on the LSG Verital Offset - Direct Heat Chicken Thighs
2
Replies
29
Views
2K
Happy Hapgood
Happy Hapgood
cayenne
First Try on Vertical Spit, BGE XL: Tacos Al Pastor
Replies
13
Views
1K
SYBQ
S
Learning to BBQ
Some ribs on the drum
Replies
12
Views
558
mbt
M
Back
Top