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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.

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

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Quote from: Kneab on July 19, 2021, 12:51:38 PM
Open it up.
I run ribs 250-300
Trying to keep temps around 270.

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I agree.

It will take all night at 211-218


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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.

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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Quote from: Kneab on July 19, 2021, 03:29:12 PM
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.

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?

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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Quote from: Kneab on July 19, 2021, 04:08:57 PM
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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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!

No problem.
Happy to help

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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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Quote from: watkinsb87 on July 19, 2021, 07:03:33 PM
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.

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.

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
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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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.

Quote from: Kneab on July 19, 2021, 08:26:53 PM
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
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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I'm just trying to use the last of my Kingsford up. I have a wide variety of B&B stuff to try after it's gone. Just learned about them a few weeks ago.

I think it's relatively likely that a full slow'n'sear would have been enough for the ribs had I been at a higher temp earlier on like you guys said. I think that 215 range was nearly worthless for making any progress. Plus it had been running awhile when I threw the meat on because I was going slow not knowing what I was doing.

Anyways thanks again for your help.

@dpilot83 we have all made a calculation error or 2 in our cooks, important thing is you learned a few things and the food was good. Next time apply what you learned and set your main goal to have fun while you cook !!

We always do ribs at 225-235. Holding that temp on my stick burner is a full time job.
(https://uniim1.shutterfly.com/render/00-6SVVrpqL4aGVN8crLXyphWl_j1hzwcUEpndmB0aupaFGiMngnJ32RZfbPg9GqBIZKwg5ydwHipy3aIZBf9dNYQ?cn=THISLIFE&res=medium)

(https://uniim1.shutterfly.com/render/00-6SVVrpqL4aGVN8crLXyphWl_j1hzwcUEpndmB0aupaFnevK1_8XPTztTKywfJ3KW5cYdfB3jRoL_VZILaXEufg?cn=THISLIFE&res=medium)

Check out YouTube for some visual ideas , I have learned a ton of stuff from there . Just don't get stressed out to much when cooking !! It will work out better each time . We have all been there my friend .


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I cut my racks into rib pairs - two bones per piece.  This gives more surface area for more even cooking and more smoke flavor.  Typically 5 hour cook for baby backs.  Ribs on at 212, let temperature come up to 225-230, then hold.  Visual check at 4:30, light application of sauce on half of them, and let the temperature come up for the last 30 minutes.

I do not wrap, ever.

On the Weber, I use a mix of whatever briquettes I have (usually Cowboy or something similar) and Rockwood lump.

I lightly salt the ribs 6-12 hours prior to cooking (the night before).  I make my own rubs.  I do not put any sugar in my rubs, ever.

Straight water in the SnS when I cook on the Weber, a cheap beer in the diffuser when I cook in the Keg.

I don't check meat temperature with ribs.  I do it by how much they've pulled back from the bone.

Be careful with lower temperatures.  You really need to be up above 220 for the magic to happen. 

I don't leave any meat out to, "come to room temperature", especially when cooking low & slow.  I want it in the smoke for as long as possible.

A Tip Top Temp is your friend when it comes to maintaining temperature.  I can leave on a motorcycle ride with my grill(s) going and not worry about the temperature going too high or too low.

Best of luck.

Quote from: dpilot83 on July 19, 2021, 10:29:25 PM
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.

I think this is the pure essence of bbq and or cooking in general. Learning each time you do something and adjusting for the next time. Well done.


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check out this website for cooking Kingsford Blue and Weber Kettles.  It is pretty informative.  https://kettlepitmasterbbq.com/ (https://kettlepitmasterbbq.com/)

Ribs really need to be cooked above 225°. Below that temp, it takes a really long time to break down the connective tissue. My preference is 250° which seems to be the perfect temp to break down connective tissue and render fat while maintaining a moist, lip-smacking rib.

I run about 225-260 when I'm smoking ribs.  I don't wrap (personal preference) and that adds to my cooking time.  I can smoke a nice rack of St. Louis ribs in about 5.5 hours with these temps without wrapping.

 If something like this happens again.  Pull them from the grill when it's time to wrap and put them in the oven wrapped or nekkid at about 325°F to finish.

Ok...my technique is 4 hours on the smoker at 225-245. Then wrap in double foil, with 6 ounces of Coke (the kind you drink) added to each rack.
Then pop in the oven at 325 for two to three hours.
These turn out wicked good. See the photos from my post above.

Newbie here on WKC, first post response.  Observations and advice.  Ribs look like St. Louis cut.  They can easily run 5-6-7 hours dependent on thickness and quality of meat.  10 hr cook probably result of your flame outs.  I run my ribs 225-250, that's my comfort zone.  Usually do back ribs 3.5-4.5 hours tops.  Anything between 225-300 ok, find your comfort zone.  Never trusted taking internal temps of ribs.  Just too thin and always run into bone and grate temp interference.   Do bend test, but usually use tooth pick method like you.  Easy slide in/out they're done.  You had multiple resistance pokes and never got rid of resistance.  Did you take the membrane off of them before cook?  That could have been your issue.  Sometimes the meat just won't work with the toothpick although they are done.  Lastly, wrapping is another personal thing.  Sometimes I wrap, sometimes I don't.  Wrapping can add other flavors via what you put in the wrap and are usually moister in the end because of wrap.  However, going old school without wrap will test your cooking skills and patience a bit more with same result.  Glad you had good results regardless and you learned something.  Always remember smoking is an art that has to be learned over time.  Next time will be even better.  Best of luck in the future.