Even after almost 5 hours at 240ish they were still not twisting bone out. I never opened the lid once. All my BB rib experiments over again. Taking forever, always tough.
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Then they are not done yet......patience. They also need to come off for a good rest. If you're in such a hurry then you're not starting early enough. These things take time.....Even after almost 5 hours at 240ish they were still not twisting bone out. I never opened the lid once. All my BB rib experiments over again. Taking forever, always tough.
See, that's the kind of stuff experience gets you. You can recognize how the meat looks and can discern roundabout temps. Thanks for that advice. I just find it really strange that my thermometer is accurate in boiling water, but not in the smoker. Maybe since it's a 2 in 1 (one probe for both meat temp and oven temp) that screws with the reading? From the looks of Amazon.com, the ET-732 has 2 separate probes.They sure look awesome. That 8 hour cook is long and they definitely don't look like they saw a long cook. The light, but pretty, color and lack of thick bark is really a good indicator you are very rarely above 225*F. Next run try 2-3-1. The longer time you spend in foil the more quickly they get tender...JJ
Fall off the bone tender is a matter of taste, I prefer to have a little more "chew" to my ribs.Ton of good advice.
I also have had good success with the BB's from Sams. Done them 225 - 250 5. 5 hours unfoiled., 250 -275 4.5 hours unfoiIed, 450 - 475 1.5 hours (these were my favorite)
I will run the stickburner 225 - 250 or 250+ and leave the ribs bone down 4.5-5.5 hours, depending on the bend. I mop several times with Worcestershire Soy and Jack Daniels, for flavor profile only.
Just done 3 racks Friday that were great, 5.5 hours and had a little tug. I prefer the ribs to have a Steak Like texture.
If your cooking that long and foiling, they should fall right off the bone (not my preferred way).
I would look into the temp of your smoker as the other have said, that would be my guess as to what the problem is.
What is the placement of your temperature probes? 4.5 hours at 260* those bbs should be falling off the bone. It really sounds to me like your temps are off.Here we are. It's been 4.5 hours on the smoker between 225-260. Haven't lifted the lid once....except to check on them now and sure enough, they don't pass the bend or twist test. I'm going to wrap them in foil and let it go for another 2 hours. I'm doing some chicken 1/4s too, so I'm hoping the timing will be good. Unwrap the ribs in 2 hours, put the chicken on and let the ribs and chicken smoke for 1.5 hours until done.