Hot & Fast Ribs, not for me.
Last week I smoked some whole rib slabs.
Been reading where some folks cook ribs at higher temps up to 300* or more, and talk about the reduced cooking time. And it's true, to some extent...
My one rib slab was done and flavorful in only 4 1/2 hours for one full slab. Much longer for other one from same store, about 6 hours. Both were enhanced ribs from same store.
Either the hot and fasters know some trick I haven't read or learned, or they don't know what a good rib is like. LOL
Sorry all you hot and fast, rib smokers, I was just teasing you a bit.
I tried this, while trying the stick burning thing again.
This time with good DRY wood. I paid a very high premium price, for some dry smoking splits from Home Depot,
Very hard for me to keep temps under 275* with wood burning. Temps ranged from 325* down to 180*, before adding a split. They bounced up and down, and all over the place.
Mostly I'd say I cooked these ribs at 275*-300*, as an average.
On Both rib slabs, ( 1 @ 4 1/2 hours and 1 @ 6 hours) the meat was done and tasty, and very nice bark.
BUT... the fat and collagen had not cooked off at all. Very messy to eat. Had to scrape off all the fat stuff between layers. Next day I foiled them in oven for 2 1/2 hours at 240* and they finished up just fine. But that made my total cooking time longer just than just low and slow at 225* - 250* with charcoal and wood chunks for flavor until done.
So I'll stick to charcoal and wood chunks for ribs, and anything that needs low and slow, and save the stick burning for things that can take the higher heat, or is needed ( like chicken, beef roast, potato casseroles & etc. Hopefully I will learn the In's and outs of stick burning control. I have to learn it. It's calling me! LOL
Fire problems? Yep!
I started a chimney of very poor lump (dusty, small pieces). It took me at least an hour to get the chimney entirely lit with propane torch under it!.
After dumping it in sfb, 45 minutes later, it had cooking chamber to only 230*. Added 2ND fully lit chimney of "good charcoal" and temp rose to 290*, and then I added 2 full rib slabs to chamber.
I may have had too much coals due to poor chimney requiring another chimney of good lump,
Temp dropped to 150* as expected with lid open, but I thought the ribs would also lower temps, so I added a split. MISTAKE! Temp rose to over 325*!
Anyway here is some pics. I think I just need to learn more on fire control with stick burning.
Other than adding small Maple dry stick branches from time to time for flavor, I think had my fire running too hot, by adding splits too soon. (read panic on temp drop)
Maple branches on chamber, rather then sfb to warm, because they were so dry and small they caught fire on sfb.
Maple branch to start flavor going was first on.
As you can see the 1st chimney did me no help at all. Low bed of coals here, and it was the beginning of my smoke.
Later... Adding more splits and leaving door open to burn off heavy smoke.
You can't see smoke here because it only happened when I closed the door. Not enough O2
Just before closing door on it.
Temp dropped 205* to while I was letting excess smoke burn off.
First slab coming off grill at 4 1/2 hours. Looks great doesn't it?
2ND slab ready to pull at 6 hours. sry, no pic of it coming off to show bend.
Even though the meat was smoked through, you can see that the fat and collagen had not rendered at all,
Same for both the early one and the late one.
First one - 4 1/2 hours Not sauced
The 6 hour one was sauced at end, but still had same un-tamed fats.
NOW..... Instead of looking at ribs, and getting hungry or laughing at me, ( I know, I know... You can't help doing either one)
Look at the fire pics!
The fire is really where I need feedback. Any tips, hints or experience on fire management is welcomed!
Later today or tomorrow I will be doing beef roast for use in sandwiches, sliced thin. Using Bottom round (cheaper) I plan to start it quite hot ( 400* if I can get it) or at least above 350*, and reduce temp to 250*-300* until 135*-140* IT is reached. for medium rare. Will try to take pic's. Wife is out of town, so fire tending and pic taking takes some doing. LOL
I'll do my best.
Last week I smoked some whole rib slabs.
Been reading where some folks cook ribs at higher temps up to 300* or more, and talk about the reduced cooking time. And it's true, to some extent...
My one rib slab was done and flavorful in only 4 1/2 hours for one full slab. Much longer for other one from same store, about 6 hours. Both were enhanced ribs from same store.
Either the hot and fasters know some trick I haven't read or learned, or they don't know what a good rib is like. LOL
Sorry all you hot and fast, rib smokers, I was just teasing you a bit.
I tried this, while trying the stick burning thing again.
This time with good DRY wood. I paid a very high premium price, for some dry smoking splits from Home Depot,
Very hard for me to keep temps under 275* with wood burning. Temps ranged from 325* down to 180*, before adding a split. They bounced up and down, and all over the place.
Mostly I'd say I cooked these ribs at 275*-300*, as an average.
On Both rib slabs, ( 1 @ 4 1/2 hours and 1 @ 6 hours) the meat was done and tasty, and very nice bark.
BUT... the fat and collagen had not cooked off at all. Very messy to eat. Had to scrape off all the fat stuff between layers. Next day I foiled them in oven for 2 1/2 hours at 240* and they finished up just fine. But that made my total cooking time longer just than just low and slow at 225* - 250* with charcoal and wood chunks for flavor until done.
So I'll stick to charcoal and wood chunks for ribs, and anything that needs low and slow, and save the stick burning for things that can take the higher heat, or is needed ( like chicken, beef roast, potato casseroles & etc. Hopefully I will learn the In's and outs of stick burning control. I have to learn it. It's calling me! LOL
Fire problems? Yep!
I started a chimney of very poor lump (dusty, small pieces). It took me at least an hour to get the chimney entirely lit with propane torch under it!.
After dumping it in sfb, 45 minutes later, it had cooking chamber to only 230*. Added 2ND fully lit chimney of "good charcoal" and temp rose to 290*, and then I added 2 full rib slabs to chamber.
I may have had too much coals due to poor chimney requiring another chimney of good lump,
Temp dropped to 150* as expected with lid open, but I thought the ribs would also lower temps, so I added a split. MISTAKE! Temp rose to over 325*!
Anyway here is some pics. I think I just need to learn more on fire control with stick burning.
Other than adding small Maple dry stick branches from time to time for flavor, I think had my fire running too hot, by adding splits too soon. (read panic on temp drop)
Maple branches on chamber, rather then sfb to warm, because they were so dry and small they caught fire on sfb.
Maple branch to start flavor going was first on.
As you can see the 1st chimney did me no help at all. Low bed of coals here, and it was the beginning of my smoke.
Later... Adding more splits and leaving door open to burn off heavy smoke.
You can't see smoke here because it only happened when I closed the door. Not enough O2
Just before closing door on it.
Temp dropped 205* to while I was letting excess smoke burn off.
First slab coming off grill at 4 1/2 hours. Looks great doesn't it?
2ND slab ready to pull at 6 hours. sry, no pic of it coming off to show bend.
Even though the meat was smoked through, you can see that the fat and collagen had not rendered at all,
Same for both the early one and the late one.
First one - 4 1/2 hours Not sauced
The 6 hour one was sauced at end, but still had same un-tamed fats.
NOW..... Instead of looking at ribs, and getting hungry or laughing at me, ( I know, I know... You can't help doing either one)
Look at the fire pics!
The fire is really where I need feedback. Any tips, hints or experience on fire management is welcomed!
Later today or tomorrow I will be doing beef roast for use in sandwiches, sliced thin. Using Bottom round (cheaper) I plan to start it quite hot ( 400* if I can get it) or at least above 350*, and reduce temp to 250*-300* until 135*-140* IT is reached. for medium rare. Will try to take pic's. Wife is out of town, so fire tending and pic taking takes some doing. LOL
I'll do my best.
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