where did I go wrong

[Pete Vance]

I tried my first ribs on the grill today. I think I did everything right. Grill stayed right around 300 degrees. I lit the right two burners and left the left two off. Ribs on the left side. The ribs have been on the grill for five hours now and the ribs are only 166 degrees. I added some sauce and wrapped them at about 160 degrees. Should I be using the thermometer on the grill (it is pretty accurate) or checking at the grill as I do when smoking?

I have read several methods for cooking the ribs and this is what I went with. Sure messed up our dinner plans tonight.

Any help greatly appreciated, Pete

 

[912smoker]

Sounds like your grate level temps are way off to me. Do you have a separate thermo to check? I say bump it up to 350 on the hot side.


Keith

 

[sandyut]

Sounds like you didnt like them, what was not good?

hmmm what was your final internal temp? should be like 195-205 depending on how you like them. I do BB's for 6 hours at 250 on my smoker all the time.

 

[Pete Vance]

Sounds like you didnt like them, what was not good?

hmmm what was your final internal temp? should be like 195-205 depending on how you like them. I do BB's for 6 hours at 250 on my smoker all the time.

 

[Pete Vance]

I checked the cooker temperature with teo separate methods. The thermometer on the grill and probe to thermopro and they both read around 300 all day. I had a probe at grate level and it read 185 on the unlit side.

From what I have read on several sites the ribs should be cooked at 290-305 to make them tender. So, what temperature should I shoot for next time?

 

[Pete Vance]

Im

Sounds like you didnt like them, what was not good?

hmmm what was your final internal temp? should be like 195-205 depending on how you like them. I do BB's for 6 hours at 250 on my smoker all the time.

 

[sandyut]

Its not what temp you cook at that makes them tender, its the internal temp of the meat. 195-205 is what it usually works out to.

Like I said, I cook mine at 250

Higher cook temp just get them done faster. So it your not smoking it shouldnt matter much. Smoking I want to be smoked for about 6 hours.

 

[Pete Vance]

I'm

Psa118:24

S

 

[JLinza]

When you were checking internal temp of the ribs did you get to close to the bone or perhaps go through to far? Ribs can be tricky to probe. Also what was the final result were they dry and over cooked? 300 pit temp for 5 hours seems like alot. Most of us are probably running around 250 pit temp and can finish in that time.

 

[Pete Vance]

I'm still waiting on final temp. It's 168 now

 

[sandyut]

you may want to light the whole grill and get some more heat on them ribs. 185 at the grate level is quite low and will take forever.

 

[912smoker]

Crank the heat up on the lit side to get the "cool" side to 250 ish.
Or wrap and finish in the oven at 250-300.

Keith

 

[ajbert]

Whenever I grill ribs I put the burners on low/low med and put the meat right on top of the burners. The only time I've ever put something on the unlit side is to warm something up that has already been cooked.

I think a better idea of the way you did your ribs was to light the two outside burners and put the ribs in between the burners. Remember heat rises and not so much sideways. An offset smoker is a different animal than a grill.