Cooking right now over direct heat. Beef ribs and pork lion cook use pointers

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motolife313

Master of the Pit
Original poster
OTBS Member
Aug 27, 2016
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Trying to enjoy my Saturday with some buddy's and BBQ with my new woood I've been getting last couple months. Wood is wet but I'm starting with fir. What temp should I bring the pork loin up too and also ribs? Thanks in advance! I'll trough on my maple once the fit gets down to coals. is this pork gona pull apart easy or do I serve in thin steak slices?
 
Pork Loin is best cooked to no more than 140 then rest to145. Slice it. It is too dry when cooked to 205 and pulled. Ribs, on the other hand, need about 195 to get tender...JJ
 
I wrapped the ribs 20 minutes ago and they haven't came up much on temp so there not in the foil anymore
 
hard to tell but there was about a quarter inch smoke ring. I was cutting the slices 1/16 to 1/8 and it's was awesome. Taste like butter almost. Gota figure out that beef. I'm gona do pork ribs next time. Ribs were from good butcher and pork was from winco
 
Wood used was mainly maple. About 90% and some cherry. Happy with the maple. Not even sure what kind of maple ethier.
 
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It all looks good.The ribs were under done...... I had to say about 195, because could be done as low as 185 or north of 205. Best test is to probe with a therm. If it slides in with no resistance, you are golden. Foiling with a liquid of choice, speeds the cooking. Give more time for the meat and smoker to recover. You bailed on the foil early...JJ
 
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I agreee with JJ on the undercooked side. Next time you could finish the ribs in the oven once you foil them there not getting anything from your fire.
 
For so reason they were stalling at like 165. I was chopping them off as they were getting done. I don't see how the pork got done first but it did and I kept checking the ribs with meat probe. I try pork ribs next time
 
The fire was deffently going but temp on ribs were not lol.
 
Loin is tender from being an inactive muscle and very low in fat and connective tissue. Loin Cooks fast. Ribs on the other hand, are loaded with connective tissue. This takes time to breakdown and get tender. Where a loin at 250 willbe tender and cooked to 140 in about 3 hours, the ribs would need about 6 hours to get tender...JJ
 
Thanks a lot jj! I'm gona try again today I think at my house. I'm really green to these kinds of meats. Thanks amazing how the ribs need so much time. The skinner end of the ribs were reading 195 and 205 so I cut them but still weren't that tender. Do these need to be wraped in foil after couple hours to tender up since I'm cooking over fire?
 
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