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PERFECT RIBS EVERY TIME! This really works! - Page 14

post #261 of 273
Thanks Al,
You're exactly right. Internal temp was the way I was taught to cook by my grandmama. It's a lesson I've never abandon. She even used a thermometer on her pies.
It wasn't till years later while reading a blog about pumpkin pies and inconsistent results that I realized that not everyone cooked that way.
post #262 of 273
No one I know cooks ribs to internal temp. Most look for pull back, bend and touch because that's the way most of us were thought. You were fortunate to learn that from your grandma. We are fortunate to be learning it from Al.

Randy,
post #263 of 273
I just didn't know any other way to do it...I'm pretty much self taught when it comes to smoking and to me temperature control meant consistency.
This is the only forum I've ever read and I've only member a few months. Execpt for some basic rub ideas and pit temps I never really sought much advice.over the years. That being said, the combined knowledge and experience of the folks here is mind blowing. I wish I had started reading sooner because, over the last 10 years of trial and error I've had some great success but some EPIC failures (more success of late) and I've got to say my knowledge of what not to do is vast...
But you're right, Al and bear are two folks I follow closely and have learned much from.both.
Walt
post #264 of 273
Thread Starter 
Quote:
Originally Posted by jokensmoken View Post

I just didn't know any other way to do it...I'm pretty much self taught when it comes to smoking and to me temperature control meant consistency.
This is the only forum I've ever read and I've only member a few months. Execpt for some basic rub ideas and pit temps I never really sought much advice.over the years. That being said, the combined knowledge and experience of the folks here is mind blowing. I wish I had started reading sooner because, over the last 10 years of trial and error I've had some great success but some EPIC failures (more success of late) and I've got to say my knowledge of what not to do is vast...
But you're right, Al and bear are two folks I follow closely and have learned much from.both.
Walt

 

I'm glad to hear you are taking advantage of the combined knowledge this site has to offer!

 

There are a bunch of very knowledgeable folks on here who are willing to share their secrets & knowledge with everyone who asks!

 

That is what makes SMF so special!!!

 

Al

post #265 of 273
Quote:
Originally Posted by SmokinAl View Post
 

 

I'm glad to hear you are taking advantage of the combined knowledge this site has to offer!

 

There are a bunch of very knowledgeable folks on here who are willing to share their secrets & knowledge with everyone who asks!

 

That is what makes SMF so special!!!

 

Al

I agree 100%!  The folks here share ALL of their experience and lack thereof!  It is a unique atmosphere.  SMF is a great forum and I'm proud to be a part of it.

 

Mike

post #266 of 273
Thread Starter 

We are glad your here with us too, Mike!

 

Al

post #267 of 273

Looks great!  I do like it when it about falls off the bone but am going to try this out to see what I think.

post #268 of 273

So, I tried your way this past weekend. One of the things done your way instead of mine is not prepping them over night, and yes! more of the pork flavor came though instead of to much rub. the silver skin did burn away like you said. I will go probably another 20 min. or so in the foil to make them just a little softer. but yes! your way did work very well! THANK YOU! I've been chasing that over spice issue for years. and that was an instant fix. after thinking about it, I guess in the competition's when they don't know what there protein is going to be, they only have like a 3 hour prep window and it comes out show ready.

post #269 of 273
Hey Al! I got my Thermapen today. Went for the $29.95 one and ended with the $110.00 one. I'm ready to take all the guess work out of everything I smoke, cook and grill.

Randy,
post #270 of 273
Thread Starter 
Quote:
Originally Posted by sportgd View Post
 

Looks great!  I do like it when it about falls off the bone but am going to try this out to see what I think.

 

Thank you!

If you want FOTB ribs then just take the IT to 200-205.

 

Al

Quote:
Originally Posted by Browndownsmoke View Post
 

So, I tried your way this past weekend. One of the things done your way instead of mine is not prepping them over night, and yes! more of the pork flavor came though instead of to much rub. the silver skin did burn away like you said. I will go probably another 20 min. or so in the foil to make them just a little softer. but yes! your way did work very well! THANK YOU! I've been chasing that over spice issue for years. and that was an instant fix. after thinking about it, I guess in the competition's when they don't know what there protein is going to be, they only have like a 3 hour prep window and it comes out show ready.

 

I'm glad to hear they came out well for you!

 

Al

 

Quote:
Originally Posted by REMSR View Post

Hey Al! I got my Thermapen today. Went for the $29.95 one and ended with the $110.00 one. I'm ready to take all the guess work out of everything I smoke, cook and grill.

Randy,

 

Well I guess your all set now!

 

Those new models are nice!

 

Al

post #271 of 273
We like ribs with bite that come off the bone clean. I think 195 right? FOTB is over done for us and starts to get stringy.

Randy,
post #272 of 273
Yah this one is pretty sweet with a back light, the temp rotates 180 degrees so you can read it in any position it takes a AAA battery that lasts 3000 hours and turns off in 10 sec when you put it down and comes on immediately when you pick it up but more importantly it reads temps in 3 sec or less and comes with a certificat of calabration.

Randy,
post #273 of 273
Thread Starter 
Quote:
Originally Posted by REMSR View Post

We like ribs with bite that come off the bone clean. I think 195 right? FOTB is over done for us and starts to get stringy.

Randy,

 

Yep, 195 will get you what your looking for!

 

Al

 

Quote:
Originally Posted by REMSR View Post

Yah this one is pretty sweet with a back light, the temp rotates 180 degrees so you can read it in any position it takes a AAA battery that lasts 3000 hours and turns off in 10 sec when you put it down and comes on immediately when you pick it up but more importantly it reads temps in 3 sec or less and comes with a certificat of calabration.

Randy,

 

You have the Rolls Royce of instant read therms!

 

Al

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