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.
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.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Quote from: LightningBoldtz on February 20, 2017, 02:47:02 AM
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.
Sent from my iPhone using Tapatalk
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.
Sent from my iPhone using Tapatalk
275 is the new low n slow. Fat cap varies on the cooker.
Sent from my iPhone using Tapatalk
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.
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.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
260-300 all day. No wrap. Check them at 3.5 hours and go from there.
Sent from my iPhone using Tapatalk
250-275, if I wanna spend the day with the smoker. Wide the hell open, if I decide at 2pm that I want ribs.
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.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
I use probes. None of my cookers have dome therms.
Anywhere between 250 and 300 works for me.
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...
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.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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.
225-250 works great for me in either a kettle or wsm. I measure my temps with a Maverick 732.
250-275 works great for me.
I have done BBQ on an offset (used lump exclusively), 18.5" WSM. "Mini" WSM and now use my Jumbo Joe , with Cajun Bandit Stacker. All of these cookers held/hold temp incredibly well. I try to shoot for 225*-250* for ribs, wrapped or not. Once I have my temp stabilized, I have a really good idea of how long I can leave it unattended. It is not often that I am actually home 100% of the time during a long cook like that. Low and slow (225*-250*) gives me that flexibility and the finished product doesn't suffer, at least for my taste.
I really put this to the test tonight. I went to a friends and he had 2 half slabs of spare ribs and a half rack of baby back. I brought a full rack. His weber's ash sweeps are seized in the wide open position. I left top vent wide open. We used a full chimney of kbb and some applewood. Hour and a half and these dudes were done. Sauced them and let bake in a couple times so total time was just under 2 hours. No therm so don't no what grill temp was but it was hot. I don't have a good shot once they were sauced but they were fantastic. Oddly enough we got a great smoke ring too. I didn't have my normal mixture to spray them so I poured a little beer over them and rotated every 20 minutes or so.
(https://uploads.tapatalk-cdn.com/20170224/67daf0ffc6e5a20ef32b6ef5aa39e82e.jpg)
(https://uploads.tapatalk-cdn.com/20170224/14aeb2ee7929d3f85d1d2000b422768c.jpg)(https://uploads.tapatalk-cdn.com/20170224/b0a0a149fdd91e9f06dfe9154a7333ab.jpg)
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Quote from: HoosierKettle on February 23, 2017, 07:07:42 PM
I really put this to the test tonight. I went to a friends and he had 2 half slabs of spare ribs and a half rack of baby back. I brought a full rack. His weber's ash sweeps are seized in the wide open position. I left top vent wide open. We used a full chimney of kbb and some applewood. Hour and a half and these dudes were done. Sauced them and let bake in a couple times so total time was just under 2 hours. No therm so don't no what grill temp was but it was hot. I don't have a good shot once they were sauced but they were fantastic. Oddly enough we got a great smoke ring too. I didn't have my normal mixture to spray them so I poured a little beer over them and rotated every 20 minutes or so.
(https://uploads.tapatalk-cdn.com/20170224/67daf0ffc6e5a20ef32b6ef5aa39e82e.jpg)
(https://uploads.tapatalk-cdn.com/20170224/14aeb2ee7929d3f85d1d2000b422768c.jpg)(https://uploads.tapatalk-cdn.com/20170224/b0a0a149fdd91e9f06dfe9154a7333ab.jpg)
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Good deal. They look really good. Question. Any sugar in your initial rub? I've been wanting to try some high heat sans foil ribs, myself.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Quote from: kettlecook on February 24, 2017, 04:32:29 PM
Quote from: HoosierKettle on February 23, 2017, 07:07:42 PM
I really put this to the test tonight. I went to a friends and he had 2 half slabs of spare ribs and a half rack of baby back. I brought a full rack. His weber's ash sweeps are seized in the wide open position. I left top vent wide open. We used a full chimney of kbb and some applewood. Hour and a half and these dudes were done. Sauced them and let bake in a couple times so total time was just under 2 hours. No therm so don't no what grill temp was but it was hot. I don't have a good shot once they were sauced but they were fantastic. Oddly enough we got a great smoke ring too. I didn't have my normal mixture to spray them so I poured a little beer over them and rotated every 20 minutes or so.
(https://uploads.tapatalk-cdn.com/20170224/67daf0ffc6e5a20ef32b6ef5aa39e82e.jpg)
(https://uploads.tapatalk-cdn.com/20170224/14aeb2ee7929d3f85d1d2000b422768c.jpg)(https://uploads.tapatalk-cdn.com/20170224/b0a0a149fdd91e9f06dfe9154a7333ab.jpg)
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Good deal. They look really good. Question. Any sugar in your initial rub? I've been wanting to try some high heat sans foil ribs, myself.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Don't know for sure. I used my friends rub. I'm sure it has sugar. That was the long rack. The others were seasoned by the store. I rubbed the long with mustard before rub. The rub he had was so good I asked him to send a picture so I can pick some up. Available at lowes.
(https://uploads.tapatalk-cdn.com/20170225/7a831dfb5bb13a2e1ae404d3ccaf1ed8.jpg)
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Wow. I would've thought that a sugary rub would've started to burn, cooking that fast, so thanks for the feedback. Best couple of things I've learned lately is that a Memphis style dry rub is really good when dusted over glazed ribs. The sauce I used the other day was Stubb's Hickory Bourbon mixed about 50:50 with Cattleman's Kansas City, with some honey and a little vinegar sauce to thin it a bit. Just something you can do when one sauce needs a little something while another has a little too much of something. And by the way, neither of these sauces are near as sweet as most modern KC style sauces. Dusting over the glaze with some dry rub just adds another layer of flavor. Wish I'd learned this a long time ago. My wife liked them the same way and we are as different as Night and day. Anyhow, thanks again. Gotta speed up my rib cooks.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)