Problem with them ribs.

[Rub-A-Dub]

Hi! I just got a brinkmann smoke-n-pit pro and i'm having trouble with the ribs. I take the membrain off the back, rub, let set till rub looks wet, pit on smoker at 225 degrees and smoke for 1 hour, the rap them in apple juice for 2 hours, take them out and back in the smoker for another hour, sauce last 15 mins and I can't get that fall of the bone that I'm looking for. Going to a rib cookoff soon and need some help plz. Do not want to let my team mates and most of all look bad for my sponcers.. Can anyone pass on some brethren know how?

And how do sport the Brethren logo at the cookoff?

 

[big brother smoke]

Not to be a smart arse but cook them longer:biggrin:

Also may try changing things up via practice. Foil after 2 hours etc. What type of ribs are you doing?

 

[Rub-A-Dub]

spare ribs. I'm using the offset firebox on the smoker, would it be better to use the cooking chamber with coals on one side and meat on the other?

 

[big brother smoke]

spare ribs. I'm using the offset firebox on the smoker, would it be better to use the cooking chamber with coals on one side and meat on the other?

Do not think that is your issue. Many make excellent ribs using the firebox attached to the chamber.

 

[MilitantSquatter]

Big Brother is correct.. especially knowing you are using spareribs not BB's. 45 hrs ain't gonna cut it at 225. You need at least another 1-2 hours at 225. See the 3-2-1 method in the Roadmap to help get you going in the right direction and then adapt technique as you see fit.

http://www.bbq-brethren.com/forum/showthread.php?t=7818

 

[Rub-A-Dub]

Thanks big brother!!! I'm only going to have about 4 1/2 hours to cook the ribs for the cookoff. I was tring to pratice cooking in this time frame. Any help or thoughts would help alot.

 

[MilitantSquatter]

If you've only got 4.5 hrs to cook. You've got to jack up the temps over 225 to get them fall of the bone level of doneness.

250-275 may be the answer here.

 

[Rub-A-Dub]

thanks MilitantSquatter will look it up. Would cooking at 250 be a better cook temp fow what i'm tring to do?

 

[LMAJ]

What comp you going to that only gives you 4.5 hours for ribs? I agree with the rest - if you can't cook them longer, you will need to up your temp - let us know how you make out. Good luck.

 

[Rub-A-Dub]

It is the annual Holtville Athletic Asson. rib cookoff. They help all the atheltic programs in our area. This will be my first comp. They say u get the ribs at 5 a.m. but it is more like 5:30 a.m. and judging starts at 10 a.m. So it is more like 3 1/2 to 4 of cook time if I can get the ribs early.

 

[LGerber]

I have the smoke n pit pro and I have found that the thermometer doesn't read correct on mine. I cooked a couple of times on mine at 225 and had terrible results. Now I cook closer to 275 to 280 and I get much better results. It may be just mine but its worth giving it a shot

 

[jgh1204]

Just FYI, in most bbq contests, fall off the bone is not what you are looking for. You want the meat to come off cleanly with a bite. Falling off the bone is usually a sign of being over done.

However, I do recommend going with whatever impresses the judges.

 

[kcpellethead]

You've already gotten a lot of great advice here. I routinely cook my competition ribs in 4 hours and they're only foiled for an hour of that time. I cook a St. Louis cut spare rib. If you try this, be careful with the amount of smoke. A little goes a long way, especially with ribs. Try cooking them up around 265 - 275 grate temp. Be sure that's the temp at grate level.

Good luck with your contest! Get them as close to falling of the bone as possible. Without certified judges, folks will enjoy them that way!

 

[Rub-A-Dub]

Thank you guys for all the help!!!!! This will also be the lanch of my catering business also. So for the judges serve bite off the bone. Should I serve the public fall off the bone or the same as the judges? Better yet I'll just serve them like I like them, tasting good with that o so special sauce!!!

 

[leanza]

Just FYI, in most bbq contests, fall off the bone is not what you are looking for. You want the meat to come off cleanly with a bite. Falling off the bone is usually a sign of being over done.

However, I do recommend going with whatever impresses the judges.

I don't know about comps, and judges, but fall off the bone is overdone to me and mine. :biggrin:

 

[fil]

I hope you have time to do some more practice runs on cooking that quick. It can be done but you have to be on top of them when the temps are that high. Be sure and at least get a cheap oven thermometer to set on the grate to keep an eye on the temp.

fil

 

[Rub-A-Dub]

I ahve about 3 months to get ready. At the same time I'm making a smoker out of two propane tanks. This will be my first smoker that I have built myself. How I can do the brethern proud!!!

 

[Mo-Dave]

It is the annual Holtville Athletic Asson. rib cookoff. They help all the atheltic programs in our area. This will be my first comp. They say u get the ribs at 5 a.m. but it is more like 5:30 a.m. and judging starts at 10 a.m. So it is more like 3 1/2 to 4 of cook time if I can get the ribs early.

Make sure you have your pit up to your cooking temp well in advance to receiving the ribs. Have everything laid out so all you have to do is slap on the rub and toss them on the smoker. As mentioned either up the heat a little and or leave them in the foil a little bit longer.
Dave

 

[Porky]

You can do us proud by just doing your best and learn from each time you cook. Keep a log of what you are cooking,type of prep, rub, temps & time cooked. This will go a long way in getting the product you want. Have fun and enjoy your Q'ing.

 

[BBQ_MAFIA]

You got lots of good advise here.. so I'm just going to wish you good luck.