18 hour ribs

[co smokinator]

My son recently had some St. Louis style ribs in San Juan that had been smoked for 18 hrs. Best ribs he had ever eaten. Anyone ever heard of that and how would you keep from over cooking?

 

[sandyut]

hmmm sounds like a tale to me. but curious what others think.

 

[sandyut]

Ft Collins! nice town. Welcome to SMF.

Went to college at UNC, used make runs to the breweries up there when they were small warehouse operations. Its changed a lot in 30+M years

 

[801driver]

I had a situation come up and not on purpose but I did a slab of pork ribs at 225' for over 10 hrs one time not wrapped. Outside summer humidity was very high and they were fall off the bone, tender, and moist.

Actually more tender than I care for, but they were tasty. I suspect his were foil wrapped to go 18 hrs.

 

[forktender]

I had a situation come up and not on purpose but I did a slab of pork ribs at 225' for over 10 hrs one time not wrapped. Outside summer humidity was very high and they were fall off the bone, tender, and moist.

Actually more tender than I care for, but they were tasty. I suspect his were foil wrapped to go 18 hrs.

I know this is an old thread.
But I would think foil wrapped for 18 hrs would turn them into mush.

My bet is that they were cold smoked first, then finished at higher temps.

 

[bgosnell151]

I know this is an old thread.
But I would think foil wrapped for 18 hrs would turn them into mush.

My bet is that they were cold smoked first, then finished at higher temps.

I would be concerned with food safety and getting them up to a safe temp in a reasonable amount of time before bacteria starts