Are my temps too low? Ribs on a Weber Kettle with slow’n’sear

[dpilot83]

I’m running between 211 and 218*F on the temp probe. Would rather be 225 to 235 I assume but I’m afraid if I open the bottom vent even slightly I’ll go way over target and have a hard time bringing it back.

It’s also not a big rack so I would hate to have it too hot.

My probe is also further from the fire than the meat.

Lower vent is just barely cracked. Top vent is open.

[Kneab]

Open it up.
I run ribs 250-300
Trying to keep temps around 270.

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[HoosierKettle]

Open it up.
I run ribs 250-300
Trying to keep temps around 270.

Sent from my SM-G960U using Weber Kettle Club mobile app

I agree.

It will take all night at 211-218


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[dpilot83]

Rotated 180 degrees after running 2 hours almost entirely under 220.

Opened the bottom vent a hair shortly after. Currently running 255ish.

Nearly halfway through my charcoal at the 2 hour mark?

Also probably more than half through my water supply.

[Kneab]

Charcoal consumption varies depending on whether you are using lump or briquettes and what brand you are running.
As far as the water goes you can let it run out and your ribs will still be fine.
Are you planning to wrap at some point or doing the entire cook unwrapped?

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[dpilot83]

Charcoal consumption varies depending on whether you are using lump or briquettes and what brand you are running.
As far as the water goes you can let it run out and your ribs will still be fine.
Are you planning to wrap at some point or doing the entire cook unwrapped?

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I used just Kinsford blue bag.

I am already 3.5 hours on and I have not wrapped yet. I have no idea what I’m doing, lol.

Was planning on wrapping but I don’t know what I’m looking for to know when to wrap.

[dpilot83]

I just checked it. Maybe 3.6 hours in?

I watched a video that said if you use your tongs and grab it 1/3 or the way from the end and pick it up and watch where it bends, it should crack on the bark. It didn’t.

Internal temp was 173 degrees. Stuck a toothpick in and pulled and there was some resistance as I pulled.

Thinking I need to wait a bit longer before I wrap but maybe not?

[Kneab]

You can wrap now.
3hrs of smoke should be enough.
Wrapping with foil will speed up the cook. But it is not necessary. You can do the whole cook unwrapped. It's a matter of preference. I do them both ways.
What goes in the foil is up to you.
I have used pats of butter with brown sugar. You can use maple syrup or nothing at all. Unwrap at the end and return to the grill add sauce and let it carmelize or serve them just as they are. There is no wrong way as far as I  am concerned.

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[dpilot83]

You can wrap now.
3hrs of smoke should be enough.
Wrapping with foil will speed up the cook. But it is not necessary. You can do the whole cook unwrapped. It's a matter of preference. I do them both ways.
What goes in the foil is up to you.
I have used pats of butter with brown sugar. You can use maple syrup or nothing at all. Unwrap at the end and return to the grill add sauce and let it carmelize or serve them just as they are. There is no wrong way as far as I  am concerned.

Sent from my SM-G960U using Weber Kettle Club mobile app

Thanks. I wrapped with butter and brown sugar (random amounts).

Still no idea what I’m doing but we’re getting towards the end one way or another. I really appreciate the help!

[Kneab]

No problem.
Happy to help[emoji482]

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[watkinsb87]

Let us know how they turned out. I usually go with butter and brown sugar when I wrap as well. They look good so far.


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[dpilot83]

Let us know how they turned out. I usually go with butter and brown sugar when I wrap as well. They look good so far.


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They are taking FOREVER!!!

Lol

I have been going 7 hours now.

Can’t see bones.

Stick a toothpick in there and pull it back out and the meat pulls against the toothpick some.

Internal temp is 175 to 185.

I have run out of charcoal twice now (didn’t add much the first or second times so I may run out again)

Really wish I had opened her up right away. I was so afraid that the temp would run away with me on my first cook that I was doing everything I could to prevent it. I WAAAY overcompensated.

[dpilot83]

One problem is that when I run out it’s a lot like losing between 15 min and 45 min. Running out process was like this the first time:

1. Noticed temp dropped to 235

2. Went out, moved charcoal around to get rid of ash

3. Dumped more charcoal in

4. Closed lid. Temp down to 160 in those couple of minutes

5. Temp back to 185 to 195 five minutes later

6. Temp back to 225 20 min after closing lid

7. Temp back to 245 25 min after closing lid


The second time I ran out it didn’t want to get going. Sat at the 175 to 180 stage for an extra 15 min before it took off.

[Kneab]

A slow and sear full of wood and charcoal should be plenty for one rack of ribs. Probably even in the wintertime.
It has been a long time since I  have used KBB
I would recommend using Weber charcoal but it isn't available anymore[emoji3064]
I have been using B&B lump alot lately and I have heard good things about their briquettes but have not tried them for myself.
There are quite a few people that like Kingsford but I am not one of them.
Your time is worth more than the money you will save on the KBB.
My $.02

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[dpilot83]

The bad news is they were literally on the grill for 10 hours.

The good news is, they tasted awesome and I learned some things and next time will be faster and easier.

Thanks for all the help everyone.