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My First Ribs w/ Qview

post #1 of 15
Thread Starter 
Hello Everyone:

I made three racks of Baby Back Ribs in the ECB with modified Afterburner. I used a mix of Maple, Hick & Apple.

Here they are going on:

Here is the ECB's thin blue smoke:

All done 4 hours later:

I only did them for four hours between 225 and 250, which I think is why they were not really tender. Next time I will try the 2-2-1 method.
post #2 of 15

Looks Great!

Just curious, what was your internal temp?
I myself don't go by hour but by internal temp.
post #3 of 15
Thread Starter 
I have to admit, I never took their internal temp in the end, my friend said, no worries they are always cooked. I hear though I should check for them to be between 172-200? to make sure they are good and tender.

post #4 of 15
pull back is what i usually go by............

nie job btw...
post #5 of 15
nice lookin ribs,

I dont take internal temps on ribs, as soon as they pass the "tong test" they are good to go. BB's typically 4-5 hours.
post #6 of 15
Those look pretty good PDT_Armataz_01_37.gif
post #7 of 15
Looks good. I usually cook to 170 ish. I don't foil, just cook them and mop after an hour in. Full slabs are usually 4-5 hours or so. I like some chew, so don't foil or cook until falling off the bone. If you are not sure, cut a slab and try one to see if it's done or not. If not, put em back on.
post #8 of 15
Looks great Aaron. Nice job.
post #9 of 15
I'm with both Rob and Jim in that I look at the pullback and then give them the tong test. I'm also a 2-2-1 cooker though more often than not I'll actually do a modified 3-2-1 at 200-225 for baby backs and 4-2-1 for St Louis cut.
post #10 of 15
Man those are some nice ribs there Aaron. I like those ribs and what is that sauce you put on them??
post #11 of 15
looks reall good. nice smoke.
post #12 of 15
Thread Starter 
Thank you for the kind words. The sauce is sweet baby rays.
post #13 of 15
Thread Starter 
Tgank you everyone for all the kind words. Next time I will go for the 2-2-1 type approach. I would like to know though what the (tong test) is?

I love this site!
post #14 of 15
The tong test is like this...when you think your ribs are close to being done....you pick up the rack with a pair of tongs. If the rack starts to split in the middle....they are done. You will get a feel for it after you try it a few times. If the rack splits right in half....they are a bit overdone( I like mine with some chew...not falling off the bone). If the rack doesn't bend at all....you've got some more cookin' to do.

You can use a sharp knife to test the ribs too....a knife should slip easily in between the bones.

Nice looking ribs....I don't foil my ribs at all....and I don't bother taking the temp of them either...I just pretty much go by the tong test....though I never heard it put that way before.

Keep up the good work!
post #15 of 15
Thread Starter 
Hey, Thanks for the info!
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