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Cooked a bbq feast (Q-View)

post #1 of 24
Thread Starter 

Finally got my UDS a few weeks ago and was just itching like crazy to try that bad boy out. It worked much, much better than I could've ever anticipated.

 

Here she is, sitting steady at 225 with some nice TBS: 

 

And what, you may ask, did we cook for the inaugural run? Well, let's see what's under that lid:

2 racks of St.Louis spares, a whole chicken (spatchcocked, thinking I had space, but didn't), and 14 ABT's!

 

The ribs I did for 2 hours on the smoke, 2 hours foiled, and another hr out. Here they are after their time in the foil:

 

Right after they were put back on, gave them a nice baste with some classic Gates' KC BBQ sauce:

 

Having never done ABT's before, I was curious as to how they'd be. They were literally the tastiest thing I've ever cooked:

 

None of it lasted long.

 

Now on to a question: The meat on top of the ribs was succulent, extremely flavorful, just plain perfect with a clearly defined smoke ring, however, the meat between the rib bones and underneath was dry and almost crunchy, and tasted burnt. What did I do wrong? 

post #2 of 24

Joe when you foiled the ribs, did you add any liquid?

Richie 

post #3 of 24
Thread Starter 

I bet that was the issue. Had a buddy come and watch the stuff for me while I had to leave for a while, and when he foiled them, no liquid. Is that what caused it?

post #4 of 24
Quote:
Originally Posted by Joepeep77 View Post
 

I bet that was the issue. Had a buddy come and watch the stuff for me while I had to leave for a while, and when he foiled them, no liquid. Is that what caused it?

I would say yes a lot of fat was most likely loss.

Try again and see if it help also do a search for Chef JJs foiling sdauce

Richie 

post #5 of 24

Yep the liquid steams the ribs making them very tender.

 

Al

post #6 of 24

Oh yes.....foiled ribs need the liquid!! Place them meat side down, add a little apple juice, butter, brown sugar.

post #7 of 24

I usually give them a splash of apple cider vinegar when I wrap them. Works great.  I'd also like to complement you on your UDS.  My son recently completed his.  They are awesome units. 

Brian 

post #8 of 24
Hmmm, the few times that I've used the 2-2-1 or 3-2-1 methods for pork ribs I haven't added liquid during the foiling stage. Always had moist tender rib meat.

Typically I cook them straight through without foiling.

Have you tested your therm on your pit to make sure it is accurate? Almost sounds as if your pit is running hotter than 225.
post #9 of 24
I'm a no foil pork ribs as well there always tender. I have started them on a rotisserie and there even better,maybe you can add the feature to your UDS. Everything looks tasty!
post #10 of 24
Thread Starter 

It sounds like I need to test it. When I got it, I was told that the thermometer was pretty accurate (I know they typically aren't THAT accurate). Anybody know a good, reliable method to test this?

post #11 of 24
Quote:
Originally Posted by Joepeep77 View Post
 

It sounds like I need to test it. When I got it, I was told that the thermometer was pretty accurate (I know they typically aren't THAT accurate). Anybody know a good, reliable method to test this?

Boiling water depending on you elevation http://www.csgnetwork.com/h2oboilcalc.html

212* F 

Do not submerge the whole probe just the tip

Richie

post #12 of 24

Test the thermometer in ice water you should read 32 degrees.

post #13 of 24
Thread Starter 

Tested the thermometer with the tip submerged in boiling water on the stovetop. Registered around 175 in boiling water? 

 

Ergo, do I just compensate for the difference?

post #14 of 24
Quote:
Originally Posted by Joepeep77 View Post
 

Tested the thermometer with the tip submerged in boiling water on the stovetop. Registered around 175 in boiling water? 

 

Ergo, do I just compensate for the difference?

I would replace that thermometer,you will save more in cost of meat not being ruined.JMHO

Richie

post #15 of 24
Thread Starter 
Do I just buy another one of the same or can anyone recommend something better?
post #16 of 24
Quote:
Originally Posted by Joepeep77 View Post

Do I just buy another one of the same or can anyone recommend something better?

I have been having good luck with the ones from HD take a look I don't know the name

http://www.smokingmeatforums.com/t/188854/lightbox/post/1358895/id/390163

Hope this helps 

Richie

post #17 of 24
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

I have been having good luck with the ones from HD take a look I don't know the name

http://www.smokingmeatforums.com/t/188854/lightbox/post/1358895/id/390163

Hope this helps 

Richie

Link didn't seem to work.....

post #18 of 24
Quote:
Originally Posted by Joepeep77 View Post
 
Quote:
Originally Posted by tropics View Post
 

I have been having good luck with the ones from HD take a look I don't know the name

http://www.smokingmeatforums.com/t/188854/lightbox/post/1358895/id/390163

Hope this helps 

Richie

Link didn't seem to work.....

Sorry Tried to send just the pic of the thermo

http://www.smokingmeatforums.com/t/188854/ribs-in-my-mini

post #19 of 24

If you can't find that one look for this

Richie

post #20 of 24
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

I have been having good luck with the ones from HD take a look I don't know the name

http://www.smokingmeatforums.com/t/188854/lightbox/post/1358895/id/390163

Hope this helps 

Richie

Link didn't seem to work.....

Quote:
Originally Posted by tropics View Post
 

If you can't find that one look for this

Richie

Killer ideas, thanks Richie.

 

Any idea where to find such things? All set to cook up a bunch this weekend and need to get this done fast.

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