Ribs at 225? I don't think so

[LightningBoldtz]

So this is more of a discussion topic than anything.  I remember when I first started this BBQ journey, always hearing about cooking ribs at 225.  Now I am convinced that you need between 250 and 275 to get the pull away and avoid dryness.  What say you?

My next topic will be on the importance of which way you put the fat cap.  Looking for some input from @Troy and @pbe gummi bear on that one.

[HoosierKettle]

First time I have ever dried ribs out was when I decided to get serious and use the 3 2 1 method and keep temps low.

Now I cook them in the 350 range like I always have.  That's pork loin and back ribs. I've only tried beef ribs once so still working in a method.


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[wessonjb]

So this is more of a discussion topic than anything.  I remember when I first started this BBQ journey, always hearing about cooking ribs at 225.  Now I am convinced that you need between 250 and 275 to get the pull away and avoid dryness.  What say you?

My next topic will be on the importance of which way you put the fat cap.  Looking for some input from @Troy and @pbe gummi bear on that one.

I've done them 225 with great results , but I've wrapped with butter , hot sauce , honey , and brown sugar. I do mine 250 now. Little quicker and just as good to me.


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[kettlebb]

I've only done baby back ribs. They are my favorite rib. I keep temps between 250-260 and I use the bend test to check when they are ready. I don't like fall off the bone ribs. I like to be able to pull the bones apart and keep the meat on but not tough to eat or chew. No wrapping for me.


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[Travis]

275 is the new low n slow. Fat cap varies on the cooker.


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[pbe gummi bear]

I also find that 275 is better for unfoiled ribs. It seems like the fat and collagen renders out better at this temp. It doesn't matter so much if you wrap.

FCD in a WSM or kettle.

[kettlecook]

Like any BBQ, it really depends on the type of cooker and it's level of air movement and humidity. In a kettle I'm ok with anything 250-275. When folks talk 225 they're either used to measuring temp in a cool zone like at the top of a cinder block pit, using a water smoker, or they don't really know their BBQ...just what they've heard.


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[iCARRY]

260-300 all day. No wrap.  Check them at 3.5 hours and go from there.


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[TheDude]

250-275, if I wanna spend the day with the smoker. Wide the hell open, if I decide at 2pm that I want ribs.

[kettlecook]

Oh yeah, regarding the fat cap, conventional wisdom is it should face the higher temp. So in an offset smoker or kettle, fat cap goes up. In ceramic cookers and vertical smokers, fat down down, especially if not using a water pan.

And one other thing. Everyone knows that the kettle lid reads somewhat higher than the grate, but a lot of us don't mess with probes and wires, and might forget the difference since we're in the habit of just checking the lid gauge. So when someone tells me they like to cook ribs 300*+, maybe they do, but it can't hurt to ask for clarity.




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[TheDude]

I use probes. None of my cookers have dome therms.

[Skinsfan1311]

Anywhere between 250 and 300 works for me.

[SMOKE FREAK]

In my stick burner I run 230 -260...No foil...In the kettle I go 300-350 no foil but that is lid temp...Ribs cook about one hour quicker in the kettle...

[HoosierKettle]

Lid therms work just fine after cooker settles in. I prefer to take my chances than mess with probes but nothing wrong if you enjoy the peace of mind.


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[w3ber]

I cook my ribs between 250 / 300. After my most recent cook with my probes and lid thermometer I have to agree with HoosierKettle's analogy the lid thermometer was about 10-15 degrees higher than my grate probe once it settled in.