- May 20, 2014
- 13
- 10
I built my first UDS on saturday morning and broke it in that evening. Yesterday a buddy and I got together to do some smoking.
I did two sets of spare ribs and a rack of baby backs.
Heres how I did them:
One rack of spares covered in Pappy's low sodium with brown sugar added.
Other rack of spare ribs covered in a homemade sweet rub
Baby backs cut in half and with one half sweet rub and other half savory.
Pulled membrane and seasoned about 12 hrs before cooking
All ribs smoked at 225-250 for 3 hrs
Pulled and wrapped in foil with honey and butter for 2 hrs
Put back on smoker for 1 hr about 250 with two basting of honey butter mix.
I turned out some great flavor but when I pulled them from the foil to put on smoker for last hour they were entirely too tender and instantly started falling off bones. Did I put too much butter with them? Cook in foil too long? Whats your thoughts?
Can you but spare ribs already done st. louis style? This seems to be our best bet for our first cooking competition a month from now.
He did a pork. Seasoned and smoked till an internal temp of 170. Seemed entirely too low, I was thinking it needs to be around 190-200? His was very rubbery and chewy. He did do some beef ribs that had great flavor but were impossible to eat off the bone, im guessing he just needs to wrap them longer?
I made a 15x15x10 fire basket and feel it may be too big for these short cooks. My charcoal spreads too far out and doesnt burn efficiently I feel. It ran steady at 240 pretty well but I had to have almost all 3 valves open to do so. I also think I need to create a bigger exhaust vent than the standard weber lid vent. Could it be choking itself out cause it doesnt have enough exhaust?
Thanks for the help
I did two sets of spare ribs and a rack of baby backs.
Heres how I did them:
One rack of spares covered in Pappy's low sodium with brown sugar added.
Other rack of spare ribs covered in a homemade sweet rub
Baby backs cut in half and with one half sweet rub and other half savory.
Pulled membrane and seasoned about 12 hrs before cooking
All ribs smoked at 225-250 for 3 hrs
Pulled and wrapped in foil with honey and butter for 2 hrs
Put back on smoker for 1 hr about 250 with two basting of honey butter mix.
I turned out some great flavor but when I pulled them from the foil to put on smoker for last hour they were entirely too tender and instantly started falling off bones. Did I put too much butter with them? Cook in foil too long? Whats your thoughts?
Can you but spare ribs already done st. louis style? This seems to be our best bet for our first cooking competition a month from now.
He did a pork. Seasoned and smoked till an internal temp of 170. Seemed entirely too low, I was thinking it needs to be around 190-200? His was very rubbery and chewy. He did do some beef ribs that had great flavor but were impossible to eat off the bone, im guessing he just needs to wrap them longer?
I made a 15x15x10 fire basket and feel it may be too big for these short cooks. My charcoal spreads too far out and doesnt burn efficiently I feel. It ran steady at 240 pretty well but I had to have almost all 3 valves open to do so. I also think I need to create a bigger exhaust vent than the standard weber lid vent. Could it be choking itself out cause it doesnt have enough exhaust?
Thanks for the help
