More time or raise the heat?

[scdigger]

Hey guys...

OK...so, I ran attempt three of spare ribs and they were better than attempt two...but, I've concluded they are just not quite done...on the thinner end of the ribs they are starting to show the bone well and are "fall off the bone" good, but towards the thicker middle section they are not, and are still a bit tough and sticking to the bone...so...my question:

I'm using my Weber Genesis (not a real smoker) to do my smoking/grilling...and using the 3-2-1 method at around 230 degrees...should I up the cooking temp or cook longer? If longer...what stage? Smoking stage? Foil? Post foil?

Thanks for all the help you guys...I'm going to perfect these things! Oh, I'll have a REAL smoker next summer. I'm on the "project list" for the welding department at the technical college I teach at!

Greg

 

[oldschoolbbq]

Greg, welcome. If you used the 3-2-1-method,they should have (almost) fallen off the bone.

Don't increase the heat at any time. Do the lift test until it cracks in the middle and rotate the bigger end toward the heat . When you get this, they should be done:

bbq shots 001.JPG

• oldschoolbbq
• Jul 20, 2012

 crack easily when P/U

bbq shots 004.JPG

• oldschoolbbq
• Jul 18, 2012

 look for sweat (sheen)

bbq shots 002.JPG

• oldschoolbbq
• Jul 2, 2012

 tender as it needs to be ,slight tug

Butt for EMS 024.JPG

• oldschoolbbq
• May 23, 2012

 these broke in half...

Patience is your friend (or as I was taught - "Patience is a Chef's best friend").

as a note I don't foil , but I do wrap and let them rest a bit in a towel and cooler.

Have fun and..

 

[bruno994]

Seems like your not getting even heat distribution on your ribs, although it's common for the thinner ends to get done before the thicker portion.  Are you laying them flat or using a rib rack?  Are you sure the temp is 230 and not 200?  I am not familiar with your grill / smoker, but at 230 for 3-2-1 method, you should be getting some good ribs all the way across, but 230 might be a bit low as well.  I typically cook mine at 250, some cook at 275.  At 250, I smoke for the full 3 hours of the 3-2-1, then foil with apple juice, brown sugar, more rub and Parkay squeeze for 1 1/2 hours of the 2 in the 3-2-1 then back on unwrapped for 30 minutes to an hour to firm back up and set my sauce.  Good luck on your next attempt!

 

[sound1]

Sounds like your heat was a tad low, check your temp probes for accuracy. Factory installed thermometers are notoriously bad,

Every piece of meat is different and OldSchool shows what I look for. With the 3-2-1 method, The pullback that he shows in the second pic, is what I look for before I foil for the second stage. Go for the pullback on the average, the small end will be more pronounced. Just the nature of the beast.

 

[roadsound]

I have tried smoking ribs on a Weber Summit and it took much longer than the MES 30.  Think the problem lies in the temp at grate level.  I used the smoker box on the side of the grill and i the heat and smoke just leaks out of the top and sides.  I just think there is just too much ventilation in a grill to create that constant enclosed temperature atmosphere.

 

[so ms smoker]

  I'm not familiar with the weber summit, but maybe you should get a therm you know to be accurate to monitor temps at grate level.  Many smokers have the therm near the top where the temp will be higher. Just a thought.

  Mike

 

[rdknb]

I would not raise the heat but would check that the thermometer is correct.  I smoke ribs at 225 +/- a few degrees.

 

[flash]

If you are sure the temp gauge is accurate trying doing more of a 3- 2 1/2 - 1/2.  More time in the foil will have them falling off the bone.