What Went Wrong? Dino Ribs Kicked My Butt!

[davscott1]

This weekend I made a slab of dino ribs. To be fair, these things were HUGE! I set up my Kamado Joe for indirect heat at 250°F. I expected them to take 8 - 10 hours. About 8 hours in, they reached 170°F. I wrapped them in pink butcher paper and put them back in at 250°F with the intent of pulling them at 208°F. They NEVER got there! They hit a stall at 182°F and 5 hours later made it to 184°F

! I gave up after 14 1/2 hours and pulled them out and went to bed. The next day, I reheated them to about 150°F and they were tender and juicy. What happened? Why didn't they ever go above 184°F after 14 1/2 hours? I appreciate your thoughts. Thaniks!

 

[bauchjw]

It’s not the temp, it’s the probe.

That’s a bummer, even if you had a great lunch, but it sounds like everything was done right. Collagen begins to render from 160 to 180, so even if they stalled at 182 the Dino rendering was still happening. That’s the key to tough meats.

Based on your write up and the beautiful fatty pic, it sounds like you were focused on temp instead of probing. Since the next day it was tender, your Dinos were done, they just didn’t hit the temp you wanted yet, 208. It’s a cliche, but these types of cuts are done at their own temp, some 208 others 182. In BBQ recipe books they give the done temp as a rough target, but experience teaches us that each cook is unique. Next time focus on the probe and not the internal temp of 208, try a tooth pick or meat probe poked into the meat. If it has resistance it needs more time, if it glides through then you’re golden…even if IT is 182 after four hours. That’s hours in the rendering zone!

Another thought, Butcher paper is my go too as well, but it isn’t as effective at raising the temperature as foil. Butcher paper is popular because it still breaths, keeping better bark, but if your goal is to raise the temperature then foil is better.

Keep at it Brother!

 

[davscott1]

Thanks for you thoughts. I figured they had to be done, next time I will use the probe test too.

 

[bauchjw]

Thanks for you thoughts. I figured they had to be done, next time I will use the probe test too.

Good luck!!! Post your next go!

 

[schlotz]

Yup, without question it's probing that reveals how tender. Dinos can vary a fare amount when it comes to getting tender. I've had them get there anywhere from 7 hours to 10+ hours when smoking at 275º. These days I don't even bother with knowing their temp. I start probing after 7 hours. If not there wait 30 min or so and probe again. Repeat until they get there.

 

[realdocBBQ]

Right - your probe might have been in a fat seam or something, so the temp in that small area wasn't rising - if you'd done instant read temps in other areas, you'd likely have seen some areas in the 190s, even some above 200. Probing for tenderness is essential.

I'd also suggest a higher temp - 225 is ridiculously low in my opinion, for a full cook, and will lead to 16-24 hour pork butt cooks. UGH! 250 is a little better, but I've found over the years absolutely zero downsides to a 275 temp and 300 isn't out of the question.

 

[jcam222]

Right - your probe might have been in a fat seam or something, so the temp in that small area wasn't rising - if you'd done instant read temps in other areas, you'd likely have seen some areas in the 190s, even some above 200. Probing for tenderness is essential.

I'd also suggest a higher temp - 225 is ridiculously low in my opinion, for a full cook, and will lead to 16-24 hour pork butt cooks. UGH! 250 is a little better, but I've found over the years absolutely zero downsides to a 275 temp and 300 isn't out of the question.

Add me to team 275. Standard temp I use for almost everything anymore.

 

[jcam222]

I think I'd double check your temp probe as I can't imagine only climbing 2 degrees in 5 hours. Glad they ended up nice and tender either way.

 

[sandyut]

I agree with everyone on probe placement could be off or inaccurate. If the probe is in thick fat, it will be slower to rise. 275 is the way to go!

I have seen my brisket probes run up real fast or seem very slow. Its just bad placement/bad luck. When that happens I use them as a gauge and check the temp with an instant read.

 

[ReelFaster]

I agree with many on the prob and I also think you can bump temps to 275 - 300 for sure on those babies......

I've learned to prob different area's and not rely on the leave in prob, I've been burnt on that in the past.

 

[banderson7474]

This weekend I made a slab of dino ribs. To be fair, these things were HUGE! I set up my Kamado Joe for indirect heat at 250°F. I expected them to take 8 - 10 hours. About 8 hours in, they reached 170°F. I wrapped them in pink butcher paper and put them back in at 250°F with the intent of pulling them at 208°F. They NEVER got there! They hit a stall at 182°F and 5 hours later made it to 184°FView attachment 733933! I gave up after 14 1/2 hours and pulled them out and went to bed. The next day, I reheated them to about 150°F and they were tender and juicy. What happened? Why didn't they ever go above 184°F after 14 1/2 hours? I appreciate your thoughts. Thaniks!

Yea sounds like a probe malfunction to me. By chance did you try any other thermometers just to make sure you were getting the correct reading?

 

[davscott1]

Yup, without question it's probing that reveals how tender. Dinos can vary a fare amount when it comes to getting tender. I've had them get there anywhere from 7 hours to 10+ hours when smoking at 275º. These days I don't even bother with knowing their temp. I start probing after 7 hours. If not there wait 30 min or so and probe again. Repeat until they get there.

Thanks for the reply, much appreciated.

 

[davscott1]

Yea sounds like a probe malfunction to me. By chance did you try any other thermometers just to make sure you were getting the correct reading?

I verified that the meat probe was functioning properly. Very strange...

 

[Quiganomics]

I would start by checking the calibration of the probe in some boiling water. Use another thermometer to verify rhe probe is reading correct....if it is, I would subscribe to the theory that the probe was positioned in a fat seam and unable to get a good reading.

 

[Sammie The Bull]

Yep, put me in the 275 degree club.
That`s the temp i`ve been using for years now. It`s never failed me.

Check/test your probes in ice water.
Should read 32 degrees every time. If not, calibration is needed.

 

[1MoreFord]

I verified that the meat probe was functioning properly. Very strange...

How did you verify the probe was working?
That statement didn't directly answer the question posed.

 

[chilerelleno]

275° - 300°

No Wrap.
Stall? Let it ride or turn up the temp, 350°- 375°
I like to turn it up in the last hour or so for a nice bark.

IT should be checked in multiple sites.
IT is not the benchmark for readiness.

The Probe knows best regardless of IT, when it's Probe Tender it's ready.