more rib questions

Discussion in 'Pork' started by smokindragon, Mar 6, 2010.

  1. smokindragon

    smokindragon Newbie

    ok first of all i hope there isnt a limit to the posts cuz im prolly there and i just started. aaaaanyways

    k im smokin for the first time on this barrel style bullet style what ever its called lol and they been on bout an hour now theres a good yummy steady stream of smoke coming from it but do i check the ribs not check the ribs ?? turn them or no?? sorry if im a pain if i am just say so lol

    thanks SmokinDragon
  2. I say check em...that way you know what they look like an hour into a cook. Dont keep the lid open very long or you'll loose your heat, smoke and everytime you open the door you lengthen the time needed to cook.

    It's a learning process, that's how we learn. If you put your hand on the same shelf the ribs are on you'll get scorched...but you'll learn not to do that again.
  3. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Leave them be - patience....
  4. smokindragon

    smokindragon Newbie

    ok his might be a sin but remember im new i do not have any thermometer except my meat thermometer and the one one the smoker... [​IMG]

    and i dont think the one on the smoker is working it hasnt raised off 100 (which incidently is the lowest number on it).

    btw its bout 38-40 degrees out now.

    am i wrong to expect another 2 hours for the smoke... [​IMG]
  5. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Well - it all depends on what the real temp is. What type of ribs are you doing - Baby Backs or Spares?
    Back ribs I usually go 4 or so hours at 230 - 250 and 6 hours for spares....
  6. smokindragon

    smokindragon Newbie

    country style boneless ribs been on just about 3 hours meat therm says there at about 110
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Consider investing in a good cabinet therm, and check it for calibration. Most factory units aren't worth the space they take up. Also consider getting a meat probe type therm, you'll be glad you did it. Smoking temps and internal temps are your guidelines. Good luck my friend.
  8. dave from mesa

    dave from mesa Meat Mopper SMF Premier Member

    Patients Grasshopper
    Leave them alone for a while. If you don't have a thermometer go by feel and how they look. For me ribs are the easiest to tell if they are cooked or not.
    Remember the Q-View.

    good luck.
  9. smokindragon

    smokindragon Newbie

    ok yall im the ribs for the most part arent bad great smoke ring good smokey flavor think theres a hint of creosite or what ever that is that makes the tongue tingle like numb [​IMG] but its not throughout just hint here or there.

    i know i seen bout that somewhere on here but cant find it again lol

    what is it that causes that again??
  10. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Usually too much smoke or thick white smoke. For the most part, you only want thin wisps of blue smoke. If you see no smoke at all but still can smell it, you're smoking.

    Putting the meat on before the smoker is fully warmed up can also cause bitter tasting condensate to drip onto the meat.

    Don't feel bad.[​IMG] My first ribs did exaxtly the same thing to my tounge. I thought it was the pepper in the rub. It wasn't.[​IMG]

  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    I am with dave on the smoke... we all been there and done it so dont feel like your alone cause far from it... great to have you learning and asking questions as you do. helps others learn along the way. everyone may think who wants to have questions like this, we are way past that arnt we... but we really dont know the scope of people who read these threads. only things i suggest are get into the thermos, you need one or two. also some qview of your smoke would have been nice... maybe next time...[​IMG]
  12. smokindragon

    smokindragon Newbie

    most the smoke was white a kinda billowy when it was smokein then it calmed down and was just whispy greyish white smoke. thinkin maybe put ribs on to early ???

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