Babyback Ribs w/o foiling...what?

[goingcamping]

Okay guys and gals (You know who you are?)

Is it normal for the babybacks to rise in temp really quickly? Once on, they went from 50F-100F within 20-30 minutes, then reached a steady increase more akin to what I would expect and it took well over 2.5hours to get to 184F.

Since the last time I smoked my babyback ribs as per instructed (2-2-1) I wanted to try smoking them without the foil, so I fired up the smoker, got the coals all set to burn between 200F-210F. The ribs have been mopped every 1 hour. Right now the ribs are moving up at 184F/Grill at 208F. My diabolical plan is to run the ribs up to 195F, pull off smoker, wrap in foil until tomorrow for the game?! My goal was a total smoking time of about 4-4.5hours. I'll place them in the fridge till tomorrow afternoon, fire up the gas grill, make some BBQ sauce and wet them down get that nice glaze a going!

I also decided to smoke some more almonds as we (err, me) went thru almost the other 4 cups I roasted on Thursday.

Ribs for SB.JPG

• goingcamping
• Feb 2, 2013

Thanks for looking!

~Brett

 

[linguica]

Good results are what counts. Charcoal is a fickle fuel. Outside temps, wind directions and velocity, and relative humidly all affect the way they burn. I've Q'ed a turkey in both summer and winter with greatly different results.

 

[goingcamping]

Good results are what counts. Charcoal is a fickle fuel. Outside temps, wind directions and velocity, and relative humidly all affect the way they burn. I've Q'ed a turkey in both summer and winter with greatly different results.

It'll be interesting to compare my results! I'm now at 195F on the ribs...getting ready to pull them in off and wrap. I should note that I'm using mostly white oak as fuel (I did throw in some applewood along with the oak).

Hoping for good results?!'

They're only BBR and relatively inexpensive in comparision?!

 

[cliffcarter]

I don't know what value to place on temping ribs, it is generally considered difficult to get accurate readings because the meat and bones are so close together. Most rib cooks use the bend test to determine doneness, some use the toothpick test, that is when a toothpick slides into the meat between the bones with no resistance.

The bend test-

bendtest.jpg

• cliffcarter
• Aug 24, 2012

 

[pgsmoker64]

I agree with Cliff.  There are so many bones spaced together so closely on ribs and such a small amount of meat that thermometers are pretty ineffective with ribs.

I've used the bend and toothpick tests but I have it down to a science now and as long as my temps stay steady my BBs are done in 5 hours.

Good luck,

Bill

 

[goingcamping]

Hey guys, thanks for input...being a newb, some of these things I have to figure out for myself! I kept the temps between 200-225F (I tried for 200-210F, but it's a stick smoker...what you gonna do?).

I had the same thoughts on the bones and temps. I used the bend test on this set and the total cook time was just under 5 hours.

There's one test that I think is the most accurate and definitely my favorite, but it depletes the meat...the taste test. I cut off one of the small rib ends and...taste/texture pull was exactly how I like it. I don't prefer the meat to fall off the bone as then I feel cheated and should've just made pulled-pork!? I like a little resistance when I pull, not tough nor chewy, but that point right before it falls off the bone!

I'll post some pics when I grill and sauce them this afternoon!

Also, the almonds "where the best you've made" said Brett's wife!

~Brett
 

 

[goingcamping]

Very Happy with final product...I made a nice smoked chipotle sweet potato to accompany the ribs!

Ribs n SP.JPG

• goingcamping
• Feb 3, 2013

 

[pgsmoker64]

Great Job!

Very nice looking ribs,

Bill