question about UDS and Ribs

[smooookin]

tomorrow by request i am going to throw some ribs on the drum. in my offset i use the 3 2 1 method, this thing cooks much faster so i am thinking 2 1 1 ? should this get me close? BTW i will be using racks. TIA

 

[outside ed]

I did 3 racks of spares and it took about 4.5-5 hours without wrapping in foil on my uds. They came out tender and falling off the bone and nobody was complaining. Ed.

 

[Bigmista]

I would go more like 2.5-.75-.75. More than 45 minutes in the foil in the UDS and they will fall apart.

 

[smooookin]

thanks all, i will let you know how they turn out.

 

[tony76248]

Then again, it all depends on what temp you are running at. Just remember when wrapped in foil the ribs will cook faster. My suggestion would be to cook them for the first duration until you just start noticing the meat pull back on the bone. It will probably not happen evenly to all bones at once, it never does regardless of the type of smoker. That said as soon as you notice it, the ribs will have taken on enough smoke and will be ready for wrapping in foil. From there when you notice that the meat has pulled back 1/2-3/4 they are ready to be removed from the foil. At this point, the ribs are ready to be glazed. The last portion of the 3-2-1 method is totally optional, but definitely the time to glaze if you choose to do so.

I would definitely use the 3-2-1 method as a ratio and not a time factor, therefore 1.5-1-.5 would be 50% less and for much higher temps and 4-2.5-1.25 would be 25% greater which should be considered when cooking at lower temps and with indirect heat.

 

[smooookin]

thanks again, the old drum usually cruises in the 240's when left alone. i guess i will use the what do they look like method. LOL

 

[biffleg]

BTW i will be using racks. TIA

I wouldn't think it would ... but would the time increase or decrease using rib racks vs. straight on the 22 1/2" rack?

 

[ultramag]

I wouldn't think it would ... but would the time increase or decrease using rib racks vs. straight on the 22 1/2" rack?

I only use the racks when the need for space dictates and have not noticed any effect on cooking times.

 

[smooookin]

i did three racks of spares today, using rib racks. total time about 4 1/2 hours.

i went 2.5/1/45 mins. couldnt wait any longer!!

amongst the chomping noises i heard "man, everything has been good but you out did yourself this time".

three racks are all but gone so i think they liked it. will try to post pics later if the cellular service allows.

looks like ham is coming up next!

 

[biffleg]

i went 2.5/1/45 mins. couldnt wait any longer!!

will try to post pics later if the cellular service allows.

Safe to assume you sauced the last 45 mins when you took them out of the foil?

Look forward to the pics!

 

[smooookin]

Safe to assume you sauced the last 45 mins when you took them out of the foil?

Look forward to the pics!

what is this sauce of which you speak?

nope no sauce, these suckers were juicy and tender, flavored with a kiss of cherry wood smoke, byrons butt rub and a spritz of apple juice. i used the last 45 minutes to let them firm up.

i fed 11 people tonight and only one ask about sauce. (LOL a mistake he wont make again)

 

[Smokin Gator]

Congrats on the cook bro!!! Sounds like everything went well.

I always use racks... habit I guess. The one time I didn't was at a comp back in April. It may have been other factors like not having anything in the UDS but 3 racks of spares... but they did cook faster flat on the grate.

 

[biffleg]

what is this sauce of which you speak?

nope no sauce, these suckers were juicy and tender, flavored with a kiss of cherry wood smoke, byrons butt rub and a spritz of apple juice. i used the last 45 minutes to let them firm up.

i fed 11 people tonight and only one ask about sauce. (LOL a mistake he wont make again)

Gotcha!

 

[motley que]

i am doing baby backs on sunday. 6 slabs in the 220 range. I am thinking 1.5-1-.5 thoughts?