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Discussion in 'Roll Call' started by funk, Jun 18, 2006.

  1. funk

    funk Smoke Blower

    I love this site. I have a Brinkman ECB. I cooked a chicken last week and it was great.

    I wanted to cook ribs for Fathers Day and had a major problem. I put the ribs on at 8:45am and at 11am I used my Taylor meat thermometer and the ribs were at 165 degrees.

    I spent some extra money and install a temp. gauge instead of using the on with the ECB. The gauge read 210 degrees. There was a little wind and about 85 degree's outside.

    I ended up wrapping them in foil and coated them with some apple juice.
    Could someone give me an idea of what I may have done wrong?

    Happy Fathers Day to all you Dads.
     
  2. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Well Funk, you were off to a great start, but you need to plan for about 6 hours for a rib smoke. Check out the Pork Forum and read up on the 3-2-1 method of pork spare ribs.

    BTW-Welcome to Smoking Meat Forum. You'll find a lot of useful tips and ideas here.

    Enjoy~
     
  3. funk

    funk Smoke Blower

    Dutch,

    I was planning on six hours and that is why I am wondering what went wrong.

    Funke
     
  4. roksmith

    roksmith Meat Mopper OTBS Member

    Funk,
    Did you have your waterpan full?
    With the ECB having the heat source directly under the meat, sometimes things can cook a bit quickly (I assume that's the trouble you were talking about)
    Other than that, Dutch is right..read the threads on the 3-2-1 method. I have used it since I first read it on the board and have never had a problem with a rib since.

    - If you are cooking baby-backs, the method may need to be adjusted to decrease the times -

    If I am doing baby-backs I will adjust the temp rather then the time..cook at about 180 for the first 3 hours to make sure I can apply smoke for a full 3 hours.

    -Rock-
     

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