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Trying no wrap baby backs...
Thanks everyone. Well...hmmm. Not sure what to think about this cook. I used the same sauce as last week...Killer Hogs....but this time the sauce seemed to take on a different flavor. I’m assuming because the sauce was on the ribs for so long this cook as opposed to last time. I’d say the sauce... -
Trying no wrap baby backs...
Done. Temping about 200 everywhere now. Plated up with some of my corn casserole! -
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Trying no wrap baby backs...
Well my sides are done so I’m kicking up the temp a little -
Trying no wrap baby backs...
Yeah I’m cooking at 225. Are you doing baby backs or spares where it takes 7 hours? -
Trying no wrap baby backs...
Not really sure. Never done the bend test before. I did check with my Thermapen and they don’t seem to be quite to temp. Some places only temping in 180s despite being on for 5.5 hours now. Just tried the bend test and don’t really see the meat cracking anywhere but I’ve already sauced them so... -
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Trying no wrap baby backs...
First time I’ve ever done no wrap on ribs. I hope they turn out! I let them go 3 hours without spritzing. Then I’ve been spritzing with cherry pomegranate juice every 30 since. After reading some posts it seems like maybe I should have been spritzing earlier in the cook as opposed to later. Do... -
Back ribs are on...but having temp trouble
I used my Thermapen today. The meat was temping 195-203 range when I pulled them off -
Back ribs are on...but having temp trouble
Ribs were delicious. Not mushy. Perfect consistency. I was worried cause my first two bones didn’t have much smoke flavor for some reason, but the rest was perfect. I do have a question about smoke rings though. My ribs never get a smoke ring it seems. Is this something common with Kamado... -
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Back ribs are on...but having temp trouble
The temps finally cooled back to 230° where I had the PartyQ set. Just took quite awhile -
Back ribs are on...but having temp trouble
So now I’m going to have another issue. I didn’t quite time things right and my ribs are going to be done about 1-1.5 hours before our normal dinner time. I have an oven that can go down to 170°. Should I just put the rack on a sheet pan and loosely cover with foil and hold at 170°? I also... -
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Back ribs are on...but having temp trouble
Yeah that’s why I started doing 1.5 for the wrap phase instead of 2. It seemed every time I did 2 hours wrapped they were so fall apart tender that I could barely pick up the rack to move them back to the grate for the last phase. So I’ve been experimenting shortening that time. -
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Back ribs are on...but having temp trouble
Well the temps have dropped 20 degrees finally. That only took 50 minutes into the cook! Ha ha. Would you guys adjust the cooking times at all or just stick with my original 2-1.5-1 plan? -
Back ribs are on...but having temp trouble
Ya know I’ve never actually cleaned my temp probe...I wasn’t sure if you should or not. Didn’t know that could possible be affecting the temp readings :emoji_anguished: -
Back ribs are on...but having temp trouble
My nephew suggested I maybe put a pan of water below the grate. I’ve never done this with the Kamado as I thought they were supposed to stay plenty moist by design...but would doing this help create an additional heat shield and maybe help the PartyQ keep temps down on a hot day like today?
