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BB Ribs - when are they really done?

post #1 of 10
Thread Starter 

I have a Char-Griller with a side fire box and am using a Taylor Weekend Warrior remote thermometer. I have cooked BB's twice and both times they turned out excellent but took much longer than 5 hours (using the 2,2,1 method with foil). The first time they took about 6.5 to 7 hours and yesterday, almost 8. I was checking the temp in several places, starting with a thick area, looking to get 170*. I was getting that temp in some places but in others it was 10 to 15* less. So I continued to cook until I got to 170*. Actually, yesterday there were still spots that were 165 or so but the natives were getting restless, me included.

 

Both times they were moist, tender and just about the best thing I have ever eaten but I'm wondering if I am actually cooking too long, or longer than I need to. The first time I had the sensor stuck through the side of the grill on the opposite end from the firebox. After some reading here I learned that is a no-no and used a potato yesterday. The temp was between 200 and 225. Is my temp too low?

 

Thanks for any advice.

 

 

ribs small.JPG


Edited by marlin009 - 9/20/10 at 2:53pm
post #2 of 10

Those look perfect!

I don't take the temp of ribs, but I think 165 to  170 is about right.

 

As far as taking longer than 5 hours, it could be your 200 to 225 temp. I like 225˚ to 235˚.

 

 

Yours look Great!

Bear

post #3 of 10

Ditch the thermo for ribs. You need to keep one by the ribs for chamber temp though. It's gonna depend how you like your ribs.

If you want them still a little tough, where the meat is adhered to the bon, then cut off a few after 4 hours or so and try them.

If you want bone separation but still want to pick up the rack without it falling apart, then go a little longer and do the foil thing(2-2-1) and adjust the foil time as required.

If you want to be able to pick the bones out and serve up the meat only, keep them in the foil for a while longer.

The balance is where you get the meat to come off the bone with some pull and the loin meat is not dry.... Good luck

post #4 of 10
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Those look perfect!

I don't take the temp of ribs, but I think 165 to  170 is about right.

 

As far as taking longer than 5 hours, it could be your 200 to 225 temp. I like 225˚ to 235˚.

 

 

Yours look Great!

Bear

 

Thanks, they were. After reading another thread, I think opening it to spray them with apple juice or check the temp may added a bunch of time.

 

I could probably bump the temp some too.



 

post #5 of 10
Quote:
Originally Posted by marlin009 View Post



 

Thanks, they were. After reading another thread, I think opening it to spray them with apple juice or check the temp may added a bunch of time.

 

I could probably bump the temp some too.



 

 

 

Double "yup".

 

It just keeps getting better.
 

post #6 of 10

Now your ribs in the picture look pretty good you have some pull back an all. But I too would chunk the thermo meter and just keep it on the smoker to check the inside temp. But I would stick withht e 2-2-1 method on BB. Now if you like your ribs with a little pull to them then I wiuld just reduce the foil time. I do I only foil mine for maybe an  hour to hour and a half. Now thats how I roll. 

post #7 of 10
Thread Starter 

This week I did some of the basic mods I found here. I extended the chimney down to the grates. I found some SS plates at work, they are about 1/8 inch thick. I bolted them together to make some tuning plates. I also made a coal basket for the SFB out of some expanded steel. The plates worked great, the temp was within 5* when I checked the two ends, it was actually a little hotter on the end opposite the SFB. I couldn't believe how much easier it was to maintain the temp where I wanted it, I'm assuming that was the chimney extention. I also started with a little bigger fire and didn't need to add coals as often. I added a Charbroil thermometer in the front down near the grates (the $7 one) but found that it is as useless as the one that came with the smoker.

 

chimney.JPG

plates2.JPG

plates.JPG

 

 I used the SS quart pan for the apple chips and it worked perfectly. 

 

firebox.JPG

 

Before -

 

before.JPG

 

During -

 

during.JPG

 

After - I was able to keep the temp at 225 - 230 and cut way down on my spritzing and being nosey. They still had a nice crisp bark and came out perfect again. When I took them out of the foil after two hours they were already coming apart. Very happy with the results. My daughter was home for the weekend from UF so I really wanted to get them right. She approved.

 

after.JPG

 

  

post #8 of 10

Great looking ribs!

post #9 of 10
Who wouldn't approve . They look perfect and I like ribs .In fact I had ribs 3 times last week while I was in Des Moines IA there is a place that really does it right. I can't help myself kind of like a moth to the light . Nice mods and a great job on the ribs.Bill 
post #10 of 10

Nice job Marlin !

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