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Baby Back Question

culpepersmoke

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I replaced the fire box on the ol' Char Griller as the old one was rusting out. After replacing the fire box I put some charcoal and wood it to burn out any oils etc. The new FB made a huge difference in the amount of heat or the amount of fuel needed to produce desired temps.
Yesterday I decided to smoke a rack of BB's with wood only. I have an abundance of Walnut so that is the wood I used. My first smoke with Walnut, it had a mild nutty smoke smell to it. The ribs had some of the best flavor I've ever produced and a gorgeous smoke ring however they seemed a little dry. They might have been slightly over done but not by much. I smoked them for 2 hours, then wrapped for 1.5 hours (with a little squeeze butter added) then uncovered for about 40 minutes. Tried to maintain a temp of 225 but did have a few spikes up to 275.
I was thinking the wood heat was a little dryer and I should to add tray of water in the future? In the past I’ve always did ribs based on time but maybe I should switch to temperature instead. At what temps do you wrap etc? Any other thoughts on the dryness?

Sorry I didn’t get more pictures but it was getting late. Thanks in advance for you suggestions.  

 

rbranstner

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Most people go by time on ribs as its really hard to get an accurate temp on the ribs.
 
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realtorterry

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Not sure what your were looking for as the pull back on them ribs looks great from here!! Maybe next tims when you get ready to take them out give them the bend test. If you pick up on end & they bend almost 90 degress on the other end they're done
 

eman

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They look good!

 IMO. The spikes were some ,if not most, of the problem .

 Baby backs are easy to dry out.

Don't know about using a water pan ?
 

pit 4 brains

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Have you done any mods to that char-griller? Before I put roof tiles in the bottom of my chamber, I had to place an aluminum foil wall between the first rack of ribs and the firebox to block the IR and change the direction of the airflow. I now have roof tiles of different lengths to channel the air under the grate.



Those ribs do look great though. Maybe next just cover them with foil for the mid part of the smoke..
 
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bmudd14474

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Looks good to me and Im glad to hear that the fire box helped.
 

culpepersmoke

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Quote:
Have you done any mods to that char-griller? Before I put roof tiles in the bottom of my chamber, I had to place an aluminum foil wall between the first rack of ribs and the firebox to block the IR and change the direction of the airflow. I now have roof tiles of different lengths to channel the air under the grate.
Actually I'm the second owner of this Char-Griller. The original owner extended the chimney down to grate level, reversed the underside of the barrel (what would be the ash pan if you used is as a grill) and added a basket for the fuel (wood or charcoal). It maintains a very even temp from side to side. I’m not sure the purpose of the roof tiles?
 
 

mballi3011

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Well your ribs look good from here but I'm in New Jersey now and they really don't know anything about ribs here. Now I would play with the foiling time maybe you want to leave them in the foil alittle longer if you want them more tender.
 

raptor700

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They look good!

 IMO. The spikes were some ,if not most, of the problem .

 Baby backs are easy to dry out.

Don't know about using a water pan ?
I'm goin with Eman on this one,BB's will get dry more easilly than spares, I personaly like a spare.But you can get a sub-par piece of meat every now and then! Sounds like you have a good reason to get some more ribs and try again ;-)
 

deannc

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 Sounds like you have a good reason to get some more ribs and try again ;-)
     Gotta agree with Raptor, time to get another rack and give them another shot!  Your process sounds solid.
 

kevink

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Any excuse is a good excuse to fire another rack of BBs if you ask me.  Everything about what you're doing sounds good - You might try adding a little apple juice into your foil instead of parkay.  Might help the moisture level a bit.

Anyways I guess it's like golf - your next shot could be the best of your life!

Kevin
 

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