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First rib run on the Master Forge w/Qview

Discussion in 'Pork' started by chef willie, Feb 12, 2011.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Broke in the MF with ribs using the 3-2-1 method and was slightly disappoonted with my outcome. Was looking for 'almost' fall off the bone meat but had to gnaw on them somewhat. Ran for 3 hours at 245-250 with apple chunks. Foiled with a splash of apple juice for the 2 hours at 225. Last hour dropped the temp to 200 to finish without the foil. Maybe I should have kept it at 250 all the way through? The rub held on well and produced a decent bark, I also had a lot of smoke seepage out the door which I will have to work on. HD had no oven gaskets available for that mod. I feel the smoke penetration was also a little lacking. Thanks for looking and the input....

    After overnight rub[​IMG]

    Going in




    after 3 hours


    done  [​IMG]


  2. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    Looks real good from here !


  3. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now I don't see any pull back on the bones. The ribs look good and have a pretty good looking smoke ring too. I really wouldn't worry to much about the smoke seeping out of the door sides.
  4. chef willie

    chef willie Master of the Pit OTBS Member

    Thx, Bear..ya know how it is, you're always your worse critic.

    You're right on that...I was looking for some shrinkage...think next time I'll just let her rip at 250 through, felt a tad underdone....will be doing a small turkey next week, will see how that flies....thx for the input, I'll worry about the door later
  5. skully

    skully Meat Mopper

    nice smoke......yummm
  6. tyotrain

    tyotrain Master of the Pit

    Good looking grub you have there.. nice job
  7. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Nice looking smoke ring and moist. I'll take a few.
  8. les3176

    les3176 Master of the Pit

    Looks good!! if your looking for fall off the bone tender try increasing your foil time.that will help.they still look good !
  9. Chef Willie,

    Those are some nice looking ribs but if you want them fall off the bone, I would keep the heat up and increase the foil time and then keep the heat up when they come out of the foil to finish, that should give you some fall off the bone ribs.  As far as the smoke leaking from around the door, go to a farm and home supply place or something like a Tractor Supply Store or a fireplace shop and get you some 3/8" Fiberglass Gasket Material and some cement to attach it with and seal that bad boy up.  Imperial is a good brand if you can find it, that is what I used on my Master Forge. I checked Lowe's and they only carry it in the fall and the local Lowe's store was out of it and could not even get me any, I got mine at a Southern States Farm and Home Supply that sells a lot of wood and coal stoves, they had tons of it in different sizes, but the 3/8" looked the best for what I wanted it for.  I'll let you know how it does when it warms up enough for me to season this Master Forge out good!

    Your SMF Friend,

    Barry  [​IMG]
  10. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★

    were you measuring the chamber temp with a remote thermometer? or the door one?
  11. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Maybe try the bend test too! If you pick up one end the other end should bend!!
  12. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The ribs sure look good! Why did you stand them up? It looks like you had the room to lay them flat. I think they come out better laying flat on the grates. That's just me though.
  13. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks, I'll be doing that test in the future and losing the rib rack


    Yeah, have decided to stay with a constant temp throughout and foil longer. Lowes and HD had no oven gaskets in stock and, of course, nothing for wood stoves etc since the seasons are changing. We have a farm supply here in town so I'll be checking around. Thx for the tip on 3/8" sizing for your MF.

    Since I wasn't probing the ribs I had the digital probe through a potato on the rack under the ribs. When testing the door therm against the digital during the empty seasoning burn it was surprisingly spot on. With the ribs in I noticed it was running about 15 degrees hotter than the probe therm. Still not bad considering I've heard them being anywhere from 25 to 50 degrees off.
    I wish now I had stabbed the ribs in the meaty part with my instant read when pulling them out of the foil....might have helped me make a decision to leave them in longer 

    Thanks, Al....yeah, they looked good...think that's what fooled me. I had a rack so used it..never again I think. I wanted the ribs to look like YOURS (in your previous pic) <grin>...maybe next time
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks, Les...I certainly will next time and look for some bone pull-back
  15. raptor700

    raptor700 Master of the Pit OTBS Member

    They look good to me, nice color!

    You've already gotten some good advice so I can't add much,

    Thanks for posting  [​IMG]
  16. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks, will be tweaking the rib method next time around....turkey up next, in the brine now
  17. fpnmf

    fpnmf Smoking Guru OTBS Member

    They look tasty here!!

  18. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    They sure look tasty from here - nice job
  19. elpaton

    elpaton Newbie

    Those look very good from the pic's.
  20. tank

    tank Smoke Blower

    Look good here.  Another trick I learned is add more liquid during the foil stage.  You said a splash try to add a 1/4 cup of liquid per foil.  It will make a difference.