Ribs done in 2.5 hours???

Discussion in 'Pork' started by jdifeb74, Sep 21, 2017.

  1. jdifeb74

    jdifeb74 Newbie

    Hmmm... put these ribs on 2.5 hours ago and maintained a temp between 225 and 245, and they have an IT of 197???

    Is it possible that they're done???
     
  2. jdifeb74

    jdifeb74 Newbie

     
  3. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    Sounds like your cooker might be cooking hotter than what it says it is.

    How are you monitoring the temperature of your smoker? Factory thermometer?

    I assume you have a water pan or some sort of heat blocking device between the heat and the grate so that's it's indirect cooking?

    First things first, I would place a digital probe at grate level to see how that compares with the factory thermometer. Definitely looks like it's cooking hotter than what you want it to be cooking.
     
  4. jdifeb74

    jdifeb74 Newbie

    Last edited: Sep 21, 2017
  5. jdifeb74

    jdifeb74 Newbie

    But I did do something a little different this time... and hung it down through the top because I lost the clip thing to attach it to the grate.  I bet that resulted in a mis-read of the true temp.  :(

    Hope the ribs turn out ok.  I also had to chucks in there too...  which I've since transferred to a crock pot. 
     
  6. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I did some higher temps the other day. Temps over 400 for and hour and foiled 2 hours at 350 in the ECB. Turned out great.
    Not sure about 350 average for 2.5 with no foil though.
     
    Last edited: Sep 21, 2017
  7. tulsajeff

    tulsajeff Master of the Pit Staff Member Administrator OTBS Member

    A great substitute for the grate clip is a potato. Just poke the probe thought the potato so it's sticking out an inch or so and set the potato on the grate right next to the food. You have a smoky potato snack when it's all said and done.

    The true test will be in how the ribs taste, how tender they are, etc.. 
     
  8. jdifeb74

    jdifeb74 Newbie

    Good idea. I usually craft something out of aluminum foil and stab myself poking s hole through it. Got lazy today and perhaps paid the price.
     
  9. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    I saw one guy use a close pin. He drilled a hole through the 2 pieces above the hinge and stuck the probe through.. lol . recently I saw an alligator clip used.
     
    Last edited: Sep 21, 2017
  10. jdifeb74

    jdifeb74 Newbie

    So after I took them off the smoker, I wrapped them in foil with some butter and additional rub and put them in the oven for about 20 minutes at 200 degrees.  Just took them out and had a rib... and it's pretty damn good I'm happy to say.  Haven't sauced them up yet or anything, but it was nice and tender.

    I'm actually saving these for a Giants/Eagles tailgate on Sunday... so my plan is to sauce them and re-heat on Sunday morning, then bring down to the game.

    Was debating on freezing them for a few days, then thawing them out overnight before Sunday with the reheat happening early Sunday morning.  Think I need to freeze them at all or will they be good three days from now?
     
  11. jdifeb74

    jdifeb74 Newbie

    I'm holding out for a roach clip... like you got in the 80s at the local carnival after hitting three balloons with darts.  I'll remove the feather and pray the Quiet Riot logo doesn't melt.
     
  12. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Haha.. no clip on the end of a collapsible transistor radio antenna?
     
  13. jdifeb74

    jdifeb74 Newbie

    Well, the chuck turned out nicely too.
     
    Rings Я Us likes this.
  14. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Sure did.. Very nice.

    And :points1:
     

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