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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-19-2013, 08:41 AM   #1
TIMMAY
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Join Date: 01-10-11
Location: Sugar Hill, GA
Default HnF no foil ribs are pretty nice!

Had a craving for ribs this weekend, I think its been at least a year and a half since I cooked ribs last. Used the 321 method, and they were decent... Anyhoo decided I wanted to cook em till they weeped that pig honey (Thanks for the inspirational vid Pitmaster T...)!

Cooked one rack of spares, untrimmed, membrane removed, rubbed with yardbird @ 290-300 indirect on the kettle with a few chunks of cherry. Bark did not get too dark, and still held together after resting in foil for an hour and a half (dinner timeline didn't come together like I wanted). Although the ribs were tender, I think I couldve left em on the kettle for another 30 min or so. They were still a little greasy. Sorry no pron... It started pouring rain as I took the ribs off the heat. However, I feel confident to cook those ribs again same way with no fear of dry ribs. And I could trim em up a little too.
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Old 05-19-2013, 10:30 AM   #2
HeSmellsLikeSmoke
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Did you do the bend test like he showed?
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Old 05-19-2013, 10:50 AM   #3
TIMMAY
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I did the bend test. They went close to 90, but I was afraid of overcooking them. But now I know to trust the bend test more.
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Old 05-19-2013, 11:02 AM   #4
Carbon
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I like doing them HnF too.
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Old 05-19-2013, 07:41 PM   #5
1911Ron
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Yep same here I also use a toothpick to check them to see if they are done.

I too have pulled them early, thinking i would over cook them, they had a nice bite mark, but not bone clean tho oh well try try again
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Old 05-19-2013, 08:20 PM   #6
b182evrclear
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Join Date: 08-03-12
Location: Sterling, VA
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Hi TIMMAY, I've been curious to try true HnF ribs w/o foil but my only concern is getting enough smoke flavor into them given that meat absorbs less smoke as it heats. I've done cooks where I run fairly low for the first 2-3 hrs and then wrap and crank up the heat til tender. I also cook on a kettle w/ Cherry. How did yours turn out as far as smoke flavor? One other question, lump or briqs?

Thanks,
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Old 05-19-2013, 10:36 PM   #7
TIMMAY
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Used blue K for charcoal. I am in a slightly different situation than you. Others in the house dislike a deep smoke flavor so I have to tread lightly with wood, I only used two chunks at the beginning of the cook. However I had thin blue before the kettle came up to temp so in actuality they went on at 210 and ramped up to 290 over maybe 25 min. I would say the smoke flavor was balanced, neither too weak nor too strong.
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Old 05-20-2013, 07:06 AM   #8
b182evrclear
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Thanks for the info, TIMMAY.
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