- Jun 29, 2017
- 12
- 40
PLEASE HELP!
Hello everyone, I need some help and hoping to get feedback from anyone willing to help. Any help would be greatly appreciated!! Last night I put a slab of St. Louis cut spare ribs on my Landmann charcoal grill with a offset smoker box that I picked up from BJ's wholesale club.
Last night my ribs were in the smoker for about 4 1/2 hours. I placed my ribs in the cooking camber directly on the grate for 3 hours, next I pulled my ribs off, wrapped them in foil with the usual butter, brown sugar and honey and placed back in the smoker for another 2 hours. Next I put BBQ sauce on both sides and placed them directly back on the grate for another 30 mins to caramelize the sauce.
What I noticed when I took the foil off, the rib bones wasn't showing. The entire time I had my temps up to around 235-250 as I kept adding hickory wood and charcoal to the pit/firebox to keep the temps up.
The only temp gauge I was using was the one that came with the smoker that is placed on top of the lid to the cooking chamber. Im assuming that I need to get a temp gauge that attach to your grilling gate to get more accurate temp reading where your meat sits.
My ribs where tough as nails and even raw in some spots as the meat didn't get hot enough to cook, even though it was in the smoker for 4 1/2 hrs. Am I answering my own question as to why my ribs where tough and raw....because they wasn't as hot as the themo temp said it was cooking at? Are those type of temp gauges really off by that much? It seems to me that I did ever thing right by the book to get falling off the bone ribs but clearly Im doing something wrong.
Someone suggested to me that I place the coils inside the cooking chamber, next to the ribs. Someone also told me that I didnt use enough charcoal for as the small amount I used to get 235 wasn't even enough to cook a hamburger. This is smoking, not grilling so Im assuming that 235-250 are the right temps, but my raw ribs say otherwise, please help!
Thanks! Jared.
Hello everyone, I need some help and hoping to get feedback from anyone willing to help. Any help would be greatly appreciated!! Last night I put a slab of St. Louis cut spare ribs on my Landmann charcoal grill with a offset smoker box that I picked up from BJ's wholesale club.
Last night my ribs were in the smoker for about 4 1/2 hours. I placed my ribs in the cooking camber directly on the grate for 3 hours, next I pulled my ribs off, wrapped them in foil with the usual butter, brown sugar and honey and placed back in the smoker for another 2 hours. Next I put BBQ sauce on both sides and placed them directly back on the grate for another 30 mins to caramelize the sauce.
What I noticed when I took the foil off, the rib bones wasn't showing. The entire time I had my temps up to around 235-250 as I kept adding hickory wood and charcoal to the pit/firebox to keep the temps up.
The only temp gauge I was using was the one that came with the smoker that is placed on top of the lid to the cooking chamber. Im assuming that I need to get a temp gauge that attach to your grilling gate to get more accurate temp reading where your meat sits.
My ribs where tough as nails and even raw in some spots as the meat didn't get hot enough to cook, even though it was in the smoker for 4 1/2 hrs. Am I answering my own question as to why my ribs where tough and raw....because they wasn't as hot as the themo temp said it was cooking at? Are those type of temp gauges really off by that much? It seems to me that I did ever thing right by the book to get falling off the bone ribs but clearly Im doing something wrong.
Someone suggested to me that I place the coils inside the cooking chamber, next to the ribs. Someone also told me that I didnt use enough charcoal for as the small amount I used to get 235 wasn't even enough to cook a hamburger. This is smoking, not grilling so Im assuming that 235-250 are the right temps, but my raw ribs say otherwise, please help!
Thanks! Jared.
