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Ribs.

post #1 of 18
Thread Starter 
Need some advice? Smokeing ribs, i have a brinkman duo smokers gas grill combo.( i am just getting use to maintaining a temp. It was hard at first i had way to many leaks. I sealed as best i cooked. Had a very successful pork butt 10hr cook.) i bought a rack for my baby back ribs 3 lbs x 2. Should i use the rack? I was going to stay 225-250. Not sure how long? Maybe 200 It? I think i will only wrap one, what temp should i wrap it at?
post #2 of 18
Thread Starter 
Do you wrap them and put in a cooler? If they are done to early.
post #3 of 18
Quote:
Originally Posted by darthbane1 View Post

Do you wrap them and put in a cooler? If they are done to early.
With ribs I would test with tooth pick. There are many ways to cook then. I personally always do 2 hours smoke then I wrap them for 2 hours and add little apple juice to the foil. After that it's typically 1 to 1.5 hours sauced depending on how they look may take little longer.
post #4 of 18
I like to cook mine at 250-275* with no foil for about 3-31/2 hours. A rack isn't necessary unless you're tight for space. They seem to cook more even if they're flat. The toothpick is a good test. I prefer to use the bend test. Pick a rack up with a pair of tongs about 1/3 down and if you get a bend of approximately 90*, their done. Ribs are almost always checked with the bend or toothpick. With the bones so close and the small amount of meat mass, it's difficult to therm for an accurate IT. After this, I sauce/glaze them twice at 15 minute intervals. If they are ready before you want to serve them, wrap loosely in foil, blanket or towels and put them in a cooler.

There are as many ways to cook ribs as there are folks who cook them. Enjoy and have fun.

Good luck and keep on smokin', Joe grilling_smilie.gif
post #5 of 18

I smoke mine at 225 for five hours.  I don't wrap and I don't lift the lid to start checking until 4 hrs have passed.  I use the bend test as Joe mentioned as well as look for pull back on the bones.  Good luck!

 

Mike

post #6 of 18

As you can see there are many ways to smoke ribs, but if you want the ribs the same way each time then my way will work. I smoke them to temp not time. Here's my process:

 

http://www.smokingmeatforums.com/t/240916/perfect-ribs-every-time-this-really-works

 

Hope this helps.

 

Al

post #7 of 18
Thread Starter 
Thank you smokinal. Basically what i did, cooked to IT of 195 litely sauced, on for another 30 min. They got done way early, i put them wrapped up in cooler. Hopefully i will open them in a hour or two and they will be ok?
post #8 of 18
How did they turn out? Qview?
post #9 of 18
Thread Starter 

This is at 3 hours 175 IT. I cooked them to temp. The whole not knowing what it looks like for hours kills me.
post #10 of 18
Thread Starter 
post #11 of 18
Thread Starter 
Ths is at 201 IT. It took 4nhalf hrs. I had to wrap it up and put it in cooler for a 2 hrs. It was way to early for dinner. I didnt wrap on grill, had a good temp going didnt even want to open. So let it ride. They turned out good flavor, id hoped they were more tender. They were juicy but still tough. Next time i will wrap them around 2 hrs.
post #12 of 18

Those ribs look great!  Nice color.  I don't see much pull back on the bones though.  If they were still tough, they needed some more cooking believe it or not.  Nice job!  It kills me too not looking at mine for 4 hrs, but as they say...if you're looking, you ain't cooking.  I trust my Maverick thermometer and as long as my temps don't get over 250 during those 4 hours, the ribs will be fine.

 

Mike

post #13 of 18

They look great, but as the others have said if they are chewy, then they need more cook time.

 

At 201 IT they should have been falling off the bone.

 

Did you check them in more than 1 place?

 

Al

post #14 of 18
Thread Starter 
I checked a couple places. Got in th high 190s. I thought wrapped in cooler for that long would have turned them to moosh. I chalk it up as a good start. Appreciate all the help and compliments. I will be on for my next pork butt Saturday for superbowl pulled pork.
post #15 of 18
The ribs look really good. You got a great finish and color. I'm sorry they turned out tough. Just keep going, it's great to eat your mistakes, but I wish I had some mistakes like yours. Joe icon14.gif
post #16 of 18
Quote:
Originally Posted by darthbane1 View Post

I checked a couple places. Got in th high 190s. I thought wrapped in cooler for that long would have turned them to moosh. I chalk it up as a good start. Appreciate all the help and compliments. I will be on for my next pork butt Saturday for superbowl pulled pork.
good luck darth! Those are definitely a temp cook! Did you try toothpick test on the ribs?
post #17 of 18
Looks great! Make sure you start that butt early those can take along time!
post #18 of 18
Thread Starter 
Doing the butt Saturday and serving sunday. I dont want to have to worry about time.
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