Holiday Ribs

[gixxerfrk]

Got some baby back ribs in the smoker. Using some Twisted Q Cane ‘N Maple rub with SBR BBQ sauce. Still trying to figure ribs out. Trying to cook at 250’ but struggling to keep temps below 300’ even with CyberQ controller due to 95’+ outside (I think). Any tips or suggestions are greatly appreciated. Running charcoal on a Brinkmann Vertical w/side fire box.

 

[chilerelleno]

They'll cook just fine Hot-n-Fast at 300°.
Only concern might be burning all that sugar, but you should be fine below 350°.

 

[gixxerfrk]

What IT do you like to cook to?

 

[chilerelleno]

I don't cook pork ribs to a specific IT, but if I did I'd use SmokinAl's target of 195°.

I utilize the Pop, Bend and Crack test.
Pop, end of the bones Pop out.
Bend, the ribs bend easily when picked up from the center with tongs.
Crack, the bark cracks when doing the bend test.
Also, as they render out, the meat between the bones shrinks and gives an undulating appearance.

At 300° I'd be thinking you'll have a cook time of about 4 hours.

 

[gmc2003]

As Chili said. I don't go by temp either. I use the bend test. If you pick the ribs up about a third to half way down and they freely fall to a 45* angle their done. Your ribs look like they have allot of loin meat on them so you may not see clear undulated lines on the top of the ribs. Thanks chili for teaching me a new word.

Chris

 

[chilerelleno]

gmc2003 LOL, welcome.

 

[gixxerfrk]

So the first rack is out. IT varied from 190-200 based on probing 4 places. The other rack was divided in half pre-cook due to size and was moved to the lower rack as IT was only 170-175 on each half.

 

[gmc2003]

That bark is really heavy looking to me. Are you sure of the temps your cooking at? My first thought is your smoking at a higher temp then you think, and the rub your using has allot of sugar in it. Or that your putting on the SBRs on sooner then necessary. Personally if I glaze ribs then I only put it on for the last half hour of the smoke.

Chris

 

[gixxerfrk]

Chris,

I probably put it on way too soon and should have wrapped them after saucing them. Something to keep in mind for next time.

 

[chilerelleno]

No heavy BBQ sauce during the crutch, what you want is more of a flavorful braising liquid.
Cook and glaze the last 20-40 minutes, you just want to set your glaze according to taste.
Or if crutching, cook and then crutch/wrap, remove from crutch and then glaze.

 

[Jonok]

Yup, I'd bet that's just caramelized sugar. I'll wager the're still gonna eat just fine.

 

[chilerelleno]

Yup, I'd bet that's just caramelized sugar. I'll wager the're still gonna eat just fine.

Agreed

 

[gixxerfrk]

So if a heavy sauce is to be used it’s better to wait until a few minutes before they come off smoker and then add or add right after pulling them?

 

[gmc2003]

Chris,

I probably put it on way too soon and should have wrapped them after saucing them. Something to keep in mind for next time.

221 method is for cooking at 225 to 230*. You shouldn't get FOTB with this method.

1st 2 hours the ribs are rubbed down and on the grate. Bone down.
2nd 2 hours the ribs are foiled with your favorite liquid and other ingredients. I like to use apple juice, butter and brown sugar. If your shooting for FOTB then leave the ribs in the foil for another hour. This is done meat down.
5th hour is for setting the ribs and glazing(if your using sauce). My wife likes her ribs sauced. I like mine dry. Bone down.

edit: if smoking at a higher temp adjust your times during the foiling part or the setting part.

Chris

 

[Berettaclayshooter]

I do kinda a 3,2,1 except that the last hour I rest for 20 mins and then throw the ribs on the gas grill to firm them up and then sauce. I cook between 250-275 with 2 water pans in the smoker, not into spending all day running at 225F. My ribs render out nice and are plenty tender.

 

[Jonok]

Basically, you've already accomplished what you wanted to (at the end of the cook) in the middle...

Ideally, you would cook your ribs almost to perfection, and use the last bit of cook time that the meat needs to put some spiffy, sugar-rich sauce on them so that they are shiny, sweet and beautiful as the sugar melts and begins to turn brown and shiny. That's the "One" from "three-two-one" ribs.

Now.

A lot of people have figured out that you don't have to candy ribs to make them delectable, and so there are legions of smokers who now smoke with a rub (even as simple as Salt and Pepper) who make tremendous product.

 

[texomakid]

I've thrown whole racks away that I botched in the past (more than once.) I've finally had some luck recently with just a Rub and cook till done. I've done 3-2-1, 2-2-1 methods but the last 3 racks I cooked I just set the cooker on 275/300 and let them roll. They were solid.

 

[Jonok]

Nothing wrong with that!

 

[Jonok]

After a little time in the right area of the country, I have grown attached to S&P ribs (maybe briefly foiled with some butter or Parkay a couple of hours in). They don't need much of anything.

 

[gixxerfrk]

Second rack... cooked as two half racks. They look burnt but really aren’t. Camera will do that to you sometimes. The crust is a little over (a lot over if you are a competition cooker) but had great flavor. They were really tender, very flavorful, and had an amazing smoke ring. I will definitely be taking the advice on here and using it to try to improve my results the next time but overall there were a lot of happy people and some went back for more.