Andrew S. B.
TVWBB Member
Hi everyone, 2nd smoke today. Did i kansas city style pork rib.
A case for you BBQ detectives:
My ribs we not very tender after 6 hrs. I stayed at 250F thermometer temp (through the top vent). The thing is, the thermometer i used is 12 inches long, so it almost reaches the grate. I'm not sure what that would mean for my grate temp. Now it seems maybe that i undercooked the ribs since the meat had pulled up about 1/4" on some of the bones, but i thought 6hrs would be enough! The tenderness was like the pork chops my mom makes, not like the ribs i made last week that melted in your mouth! It took some muscle to pull the ribs from the bone. I basted the meat with 1 cup canola oil + 1 pint water + some vinegar and musatrd pretty often. The meat was by no means dry, i could eat them no problem, just not juicy or tender.
My question is, did i overcook or undercook the ribs? I need to know so i don't mess up on the 4th!
Many thanks!
Andrew
A case for you BBQ detectives:
My ribs we not very tender after 6 hrs. I stayed at 250F thermometer temp (through the top vent). The thing is, the thermometer i used is 12 inches long, so it almost reaches the grate. I'm not sure what that would mean for my grate temp. Now it seems maybe that i undercooked the ribs since the meat had pulled up about 1/4" on some of the bones, but i thought 6hrs would be enough! The tenderness was like the pork chops my mom makes, not like the ribs i made last week that melted in your mouth! It took some muscle to pull the ribs from the bone. I basted the meat with 1 cup canola oil + 1 pint water + some vinegar and musatrd pretty often. The meat was by no means dry, i could eat them no problem, just not juicy or tender.
My question is, did i overcook or undercook the ribs? I need to know so i don't mess up on the 4th!
Many thanks!
Andrew