pork ribs

Discussion in 'Pork' started by boot4lyfe, Jan 16, 2016.

  1. boot4lyfe

    boot4lyfe Fire Starter

    Hey guys. It's been a minute since I've been on and even smoked. Well I finally upgraded from my good old junior charbroil offset smoker, to the 22.5in weber smokey mountain cooker! (Thanks dad for the giftcard). In fact, I'm doing my first smoke on It! Only thing is, I can't keep the temperature up! It keeps dropping rapidly! All vents open, full chimney and everything! I'm trying to do pork ribs, but the temperature just isn't holding. Do I add another chimney? And my maverick and weber temp Guage are about 20 degrees off. So I'm not sure who to believe! Weber temp says 215, maverick says 171. I'm so confused!
     
  2. boot4lyfe

    boot4lyfe Fire Starter

     
  3. dukeburger

    dukeburger Master of the Pit OTBS Member

    Mine is off about the same, go by your Maverick. Use the lid therm as a guide only.

    Also, is your water bowl full?
     
    Last edited: Jan 16, 2016
  4. boot4lyfe

    boot4lyfe Fire Starter

    Yea the water bowl is full. I'm thinking about adding another chimney. I'm just confused because I know WSMs are really good and hold temperature well. It went from 255, to 165 within 20min. According to maverick
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

    Yikes! With all vents open, that sounds like something is wrong.

    What kind of charcoal are you using and did you light using the minion method? Did you try switching out probes or repositioning?
     
  6. boot4lyfe

    boot4lyfe Fire Starter

    Ok so, I started with a bag that you can light to get a fire going. It said it was about a chimney (although it looked very small and wasn't although easy to light as the directions said). So that went burning, and was fine. I threw some wood chips in after I threw the ribs on, and that's when the temp started dropping. So I threw more chips in to get the fire back. Well that ddnt happen and slowly lost heat. Then for some reason (in a panic) I threw a lump charcoal in it hoping the quick burning would save it. Well that ddnt happen either. So I just lit a full chimney and tossed it in, and seems to be ok. Got real hot so closed the vents, once it gets back to 250 I'll open a vent a little bit. I have no idea wat charcoal was in that magical bag, but I use mostly Kingsford lump briquettes. Sometimes I'll do lump charcoal but I still haven't gotten the feel for that one.
     
  7. dukeburger

    dukeburger Master of the Pit OTBS Member

  8. boot4lyfe

    boot4lyfe Fire Starter

    Ok so a few things. 1. My maverick blows. It's 77 degrees off. 2. Never will I ever use the light the bag method again. That was stupid. 3. The WSM thermometer is spot on to my bbq sniper temperature pen. I usually did the minion method on my old smoker, thought the bag would've been easy, naw. Avoid at all costs. Lol. There wasn't enough charcoal to keep the heat going. I have the 22.5in and needs a lot of charcoal. And what's the difference between Kingsford briquettes and Kingsford blue?
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    Kingsford Blue or KBB is Kingsford Original.

    As for your Maverick, it's common for probes to fail over time. At least you found out now! Is the probe damaged in any way?
     
  10. boot4lyfe

    boot4lyfe Fire Starter

    No its not damaged is the weird thing! Since day 1 it was always like that. I just figured it was always right. Then I tried it on my propane grill oneday, the 2 Temps ddnt match up and that began my suspicions. But hey, food temp on my ribs say 145, but it's only been like 3 hours. And the bend test to me said it still needs cooking. Soo what should I do? Lol
     
  11. dukeburger

    dukeburger Master of the Pit OTBS Member

    Trust the bend and keep on cooking!

    Test out your probes in some boiling water to get rid of your suspicions. Probes should read 212, give or take.
     
  12. dukeburger

    dukeburger Master of the Pit OTBS Member

  13. boot4lyfe

    boot4lyfe Fire Starter

    Yea bend test all the way! So it's just bend it until it starts falling off the bone correct?
     
  14. dukeburger

    dukeburger Master of the Pit OTBS Member

    Use tongs to pick up the ribs from the thick end and lift straight up, if the tip of the slab points straight down and bends easily, they are done. Or you can use a toothpick to check for tenderness.
     
  15. boot4lyfe

    boot4lyfe Fire Starter

    Ok so you're saying if it's a 90 degree angle it's good to go. It's been almost 6 hours at this point. Went to the store for an hour, came back and still holding strong at 150. Definately that light the bag thing messed with me hard. Lol. Never again. I'm abut to toothpick it and bend it see what's yp. Should be done by now. Well see!
     
  16. dukeburger

    dukeburger Master of the Pit OTBS Member

     
  17. boot4lyfe

    boot4lyfe Fire Starter

    Well mine bend more that! I guess they're super done! Lol. I
     
  18. dukeburger

    dukeburger Master of the Pit OTBS Member

     
  19. boot4lyfe

    boot4lyfe Fire Starter

    Lol they looked that way. Ddnt taste the same. Still tasted tough, but it kind of slid off the bone. Although pulling them.between the bones, you had to use A LOT of force to rip apart. Idk like some parts were moist. And others tough and burnt kind of. Brawtwurst turned out good though.
     
  20. boot4lyfe

    boot4lyfe Fire Starter

    Lol they looked that way. Ddnt taste the same. Still tasted tough, but it kind of slid off the bone. Although pulling them.between the bones, you had to use A LOT of force to rip apart. Idk like some parts were moist. And others tough and burnt kind of. Brawtwurst turned out good tho.
     

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