Originally Posted by les3176
Looks good!! if your looking for fall off the bone tender try increasing your foil time.that will help.they still look good !
Thanks, I'll be doing that test in the future and losing the rib rack
Originally Posted by VirginiaSmokeSignal
Those are some nice looking ribs but if you want them fall off the bone, I would keep the heat up and increase the foil time and then keep the heat up when they come out of the foil to finish, that should give you some fall off the bone ribs. As far as the smoke leaking from around the door, go to a farm and home supply place or something like a Tractor Supply Store or a fireplace shop and get you some 3/8" Fiberglass Gasket Material and some cement to attach it with and seal that bad boy up. Imperial is a good brand if you can find it, that is what I used on my Master Forge. I checked Lowe's and they only carry it in the fall and the local Lowe's store was out of it and could not even get me any, I got mine at a Southern States Farm and Home Supply that sells a lot of wood and coal stoves, they had tons of it in different sizes, but the 3/8" looked the best for what I wanted it for. I'll let you know how it does when it warms up enough for me to season this Master Forge out good!
Your SMF Friend,
Yeah, have decided to stay with a constant temp throughout and foil longer. Lowes and HD had no oven gaskets in stock and, of course, nothing for wood stoves etc since the seasons are changing. We have a farm supply here in town so I'll be checking around. Thx for the tip on 3/8" sizing for your MF.
Originally Posted by bmudd14474
were you measuring the chamber temp with a remote thermometer? or the door one?
Since I wasn't probing the ribs I had the digital probe through a potato on the rack under the ribs. When testing the door therm against the digital during the empty seasoning burn it was surprisingly spot on. With the ribs in I noticed it was running about 15 degrees hotter than the probe therm. Still not bad considering I've heard them being anywhere from 25 to 50 degrees off.
I wish now I had stabbed the ribs in the meaty part with my instant read when pulling them out of the foil....might have helped me make a decision to leave them in longer
Originally Posted by SmokinAl
The ribs sure look good! Why did you stand them up? It looks like you had the room to lay them flat. I think they come out better laying flat on the grates. That's just me though.
Thanks, Al....yeah, they looked good...think that's what fooled me. I had a rack so used it..never again I think. I wanted the ribs to look like YOURS (in your previous pic) <grin>...maybe next time