Lazy Sunday Smoking Dino/Plate Ribs

[JRC]

Our first warm day of the year here in the SF Bay Area. It's 74 degrees out!

I have not smoked beef. I have read a great deal on this site. Thought I'd give Dino ribs a try. Seasoned the Dino ribs Texas style, salt and pepper.

Took a bit to get the smoker out of it's hibernated state. Started the smoker up at 9:00 AM. Shooting for 275 degrees. Ribs went on at 10:00 AM. Apple wood pellets and chunks to start. The pellets are mainly to get the chunks going.

More posts to come.

 

[JRC]

I like the thin blue smoke. I added the stack to see what the effect would be. It's not attached. Just a piece of flue pipe I had lying around. Seems to help the smoker breath a little easier.

I have read a lot on SMF about smoking beef and "the stall". Since this is the first time I have smoked beef I had not experienced it. The stall happened about an hour and a half or so in. It stayed at 155 degrees IT for a good hour and fifteen minutes before ticking up to 156 IT.

 

[JRC]

Three and a half hours in. 184 degrees IT

 

[Fueling Around]

Nice job.
I always enjoyed the first spring smoke.
Now I'm a snowbird so almost every day is a potential smoking day.

 

[JRC]

205 degrees IT. Six Hours. Into the cooler.

I had a heck of a time regulating the temperature about four hours in. Turns out I had let the water tray run dry. I think these upright smokers, with the thin sheet metal construction, need the water tray to be kept pretty full to help regulate the heat.

 

[JRC]

Postmortem…….I need advice……..

The ribs were dry………really, really, dry.

The package the butcher opened is the meat they cross-cut and sell as English short ribs.

I smoked the ribs between 250-300 for six hours to an IT of 205. No spray, no injection. Wrapped in foil and towels, and put in the cooler.

Where did I go wrong?

 

[Hijack73]

Postmortem…….I need advice……..

The ribs were dry………really, really, dry.

The package the butcher opened is the meat they cross-cut and sell as English short ribs.

I smoked the ribs between 250-300 for six hours to an IT of 205. No spray, no injection. Wrapped in foil and towels, and put in the cooler.

Where did I go wrong?

205 IMO. Probing a single beef rib would probably be a bit hard for me, but I'd still hit it with a toothpick starting @193 - I highly doubt I'd have broken 200. That bone was probably way over the boiling point of water if the meat was at 205, and a lot of meat is touching that bone. Lord knows what your carryover was all wrapped up in foil and towels.

Also could have just been the meat, but probably not. If the probe was a millimeter away from the bone, it might have actually been undercooked.

 

[JRC]

205 IMO. Probing a single beef rib would probably be a bit hard for me, but I'd still hit it with a toothpick starting @193

Lesson learned. Most of what I read on SMF talks about 205 for beef. Since it was my first shot I went for 205.

I like the lower temperature a lot more. I may also not do individual ribs, but instead keep them uncut.

 

[schlotz]

Yup, IMO keep them whole when smoking.