I can't cook ribs...

[Jeep]

There I said it.

Every time I try and cook ribs I over cook them and they get crispy.  I keep hearing 3-2-1 or 2-2-1.  Wrap and don't wrap.  I had them on my smoker this last time for no more than 3 hours and they were still too much.  I am guessing that my CB is just getting hotter than I think it is. 

-Jeep

[jimmy_dong]

Dont feel bad.

I cant cook hashbrowns. No matter how hard I try. Freshly grated or dehydrated from the carton. Cant do it.

[TheDude]

Had to think for a min to come up with one I just simply can't do. I should have my man card punched. Gravy. I can make it, but usually tastes like nothing.

[1buckie]

Somebody else is frying ribs too.....just stuck up a few links here:

http://weberkettleclub.com/forums/bbq-food-pics/indirect-heat-250-how/msg176066/#msg176066


PS: Hashbrowns & gravy are clearly the wife's territory here.......

[mirkwood]

I still have racks go way off the rails every now and then, it happens
Just from what you've said so far I would think that yes it is
way hotter than you are thinking by at least a 100 or maybe
even 150 degrees. 

What are you using to watch your temps?  Please tell me it's not a Weber lid thermometer.

How are you setting up for air flow?

What are you using for fuel and how are you setting it up?

[pbe gummi bear]

overcooking ribs in 3 hours means your temp is too high. Whats your briq setup? If you are doing minion method on a pile of briquettes underneath the radiant heat my be cooking your ribs faster than the ambient internal kettle temp. A heat deflector in between will help.

[Jeep]

I usually just dump kbb blue in a 2 or 3 briquette pile and light 8 or so in my chimney and dump in the center.  Bottom vent just shy of closed.  No damper.  I should put the water pan in with water i guess.

As for temps I do use the dome therm...time for a different solution there also.

Jeep.

Its wierd that everything else seems to turn out good.

[chefn58]

Here's a pic of my setup with the snake. I run a 2x2. Light 12 briquettes to start it and use a water pan.





I typically wrap the ribs with apple juice and a little spice at 160. Put them back on the grill and cook to the desired oneness. My kids like them fall off the bone so I go to 197.



They also like them glazed so I unwrap and throw them back on the grill for a few minutes with sauce.



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[LightningBoldtz]

@chefn58 So you actually track the temp on your ribs?

I have had two recent fails IMO on Ribs and I am trying to figure out what is wrong.

[chefn58]

I don't connect temperature probes to the ribs to track exact temps but I know if I set the grill up this way, the temperature will cook between 250-275. If the grill is running warm I will need to wrap sooner.

I typically temp the ribs after 1.5 hours to see where I'm at. If they are at 160 I wrap. If they are lower I cook a little bit longer.



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[chefn58]

@chefn58 So you actually track the temp on your ribs?

I have had two recent fails IMO on Ribs and I am trying to figure out what is wrong.

Forgot to quote before leaving a response.


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[LightningBoldtz]

I don't connect temperature probes to the ribs to track exact temps but I know if I set the grill up this way, the temperature will cook between 250-275. If the grill is running warm I will need to wrap sooner.

I typically temp the ribs after 1.5 hours to see where I'm at. If they are at 160 I wrap. If they are lower I cook a little bit longer.



Sent from my iPad using Tapatalk

Yeah, I know a lot of people like to have the temps @ 225 but I think that might be part of it, 250 to 275 seems to be the best.

[1buckie]

I usually just dump kbb blue in a 2 or 3 briquette pile and light 8 or so in my chimney and dump in the center.  Bottom vent just shy of closed.  No damper.  I should put the water pan in with water i guess.

As for temps I do use the dome therm...time for a different solution there also.

Jeep.

Its wierd that everything else seems to turn out good.

@Jeep 

Dome temp will be higher....sometimes 40~50 degrees higher.....go by Meat Level (<< Technical Term)



Go 'till they bend good......



Look into chefn58's setup....that looks like it would work grate !!!!

[pbe gummi bear]

Jeep, move your charcoal pile to one side, place the ribs on the other, and put a simple heat deflector in and go to town. The deflector can be super simple like some foil, baking tray, etc.

[MacEggs]

I have used the snake / fuse with excellent results for ribs. 

However, I prefer THIS method, now, for K.I.S.S. ribs. 
No need to sweat the temperature fluctuations, in fact, I don't monitor the temp .... Just relax. Let them ride ...