HEY STOGIE, FIRST I WANT TO THANK YOU FOR ALL YOUR KNOWLEDGE YOU SHARE WITH PEOPLE ON THIS WEB-SITE. NOW MY QUESTION: BACK ON MAY 29TH, YOU ANSWERED A QUESTION FROM MICKEY ON RIBS, AND HOW YOU COOK EVERY RACK. DO YOU REALLY COOK PORK SPARES FOR 9 HOURS? I COOKED MY FIRST ONES 2 WEEKS AGO AT A CONSTANT 225-230, FOILED FOR AN HOUR AT THE END AND UN-WRAPPED AND USED FINISHING SAUCE THE LAST 20 MINUTES. STOGIE, AS I PICKED UP THE RACK, THE BONES WERE LITERALY FALLING ONTO THE GRATE. YOU COOK ANOTHER 3 HOURS, PLEASE EXPLAIN.
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CLARIFICATION FROM STOGIE
- Thread starter Big Ir
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Kevin Taylor
TVWBB All-Star
Hi Big Ir!
Yes I do cook mine for 8-9 hours. I think the biggest difference is the type of spares I used to buy. They are the large Bronto spares that weigh around 4-5 lbs. per slab. These are the types that many stores have sales on for around $1.00/lb.
They are very large and just take a long time to cook.
I have been cooking almost all baby backs lately and they continue to take 6 hours. These weigh 2 1/4lbs. per rack and are very thick and meaty, hence the long times.
I learned all my rib cooking techniques from cooking on the MIM circuit. The folks who shared with me, use large water smokers(Jimmy Maxey designs) and cook at a constant 225? for 6 hours. We all buy our baby's from Sam's Club so the meat is consistent.
Now, when I cook these, I usually do 6 racks and of the 6 racks, 2 will come out like yours did...many shiners. The others are the ones I choose to turn in.
Big Ir, you are not the first who has had very different results when cooking ribs. All I can think of is the size and thickness of the ribs used. OR, perhaps the ambient climate? Not sure what else it could be.
Sounds like you are close to perfecting them, so keep good notes and eventually you will nail it.
I am cooking another MIM tournament this fall...Sept. 13 & 14 in Macon, GA. I will further validate and look for anything new to report.
Yes I do cook mine for 8-9 hours. I think the biggest difference is the type of spares I used to buy. They are the large Bronto spares that weigh around 4-5 lbs. per slab. These are the types that many stores have sales on for around $1.00/lb.
They are very large and just take a long time to cook.
I have been cooking almost all baby backs lately and they continue to take 6 hours. These weigh 2 1/4lbs. per rack and are very thick and meaty, hence the long times.
I learned all my rib cooking techniques from cooking on the MIM circuit. The folks who shared with me, use large water smokers(Jimmy Maxey designs) and cook at a constant 225? for 6 hours. We all buy our baby's from Sam's Club so the meat is consistent.
Now, when I cook these, I usually do 6 racks and of the 6 racks, 2 will come out like yours did...many shiners. The others are the ones I choose to turn in.
Big Ir, you are not the first who has had very different results when cooking ribs. All I can think of is the size and thickness of the ribs used. OR, perhaps the ambient climate? Not sure what else it could be.
Sounds like you are close to perfecting them, so keep good notes and eventually you will nail it.
I am cooking another MIM tournament this fall...Sept. 13 & 14 in Macon, GA. I will further validate and look for anything new to report.
Howard Barlow
TVWBB Super Fan
I did my first bb ribs on my new WSM Saturday night, got them fron Sam's also. 5 hours at 225? was a little longer than probably should have been. The ribs were tender and flavorful, but any longer and they would have been too dry. I stood 5 half racks in the stand and laid one next to it on the grill. The one laying down was definitely more moist.
After taking the ribs off at midnight, I put a 10 lb brisket on about 1am. At 225?, I figured it would be ready about noon+. At 9, I pulled it at 186?. I wrapped it in foil, put it in an igloo, and went to church. Had to go out to a birthday lunch, so I ran home after church and put it in the fridge. Put it back in a 180? oven during evening service. FINALLY! I got home to eat. It was superb. I just wonder how good it would have been at noon.
Why did it take so little time at a steady 225??
After taking the ribs off at midnight, I put a 10 lb brisket on about 1am. At 225?, I figured it would be ready about noon+. At 9, I pulled it at 186?. I wrapped it in foil, put it in an igloo, and went to church. Had to go out to a birthday lunch, so I ran home after church and put it in the fridge. Put it back in a 180? oven during evening service. FINALLY! I got home to eat. It was superb. I just wonder how good it would have been at noon.
Why did it take so little time at a steady 225??
G
Guest
Guest
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Howard Barlow:
[qb]I did my first bb ribs on my new WSM Saturday night, got them fron Sam's also. 5 hours at 225?
<snip>
After taking the ribs off at midnight, I put a 10 lb brisket on about 1am. At 225?, I figured it would be ready about noon+. At 9, I pulled it at 186?.
<snip>
Why did it take so little time at a steady 225??[/qb] <HR></BLOCKQUOTE>Seems a little fast to be done. Especially for the Brisket. I would check your thermometer.
[qb]I did my first bb ribs on my new WSM Saturday night, got them fron Sam's also. 5 hours at 225?
<snip>
After taking the ribs off at midnight, I put a 10 lb brisket on about 1am. At 225?, I figured it would be ready about noon+. At 9, I pulled it at 186?.
<snip>
Why did it take so little time at a steady 225??[/qb] <HR></BLOCKQUOTE>Seems a little fast to be done. Especially for the Brisket. I would check your thermometer.
Howard Barlow
TVWBB Super Fan
/infopop/emoticons/icon_confused.gif That's what I can't understand. I checked the Polder, came in @ 210?. Oh well, it was gooood.
G
Guest
Guest
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Howard Barlow:
[qb]After taking the ribs off at midnight, I put a 10 lb brisket on about 1am. At 225?, I figured it would be ready about noon+. At 9, I pulled it at 186?....
Why did it take so little time at a steady 225??[/qb] <HR></BLOCKQUOTE>Every brisket is different - fat content, quality, etc. You can expect anything from .5 hr/lb to 2 hrs/lb. Yours took 54 mins/lb to reach 186?. If it was tender at that point, it was ready. If not, keep it going until it is; sometimes, not until 195? to 205?.
[qb]After taking the ribs off at midnight, I put a 10 lb brisket on about 1am. At 225?, I figured it would be ready about noon+. At 9, I pulled it at 186?....
Why did it take so little time at a steady 225??[/qb] <HR></BLOCKQUOTE>Every brisket is different - fat content, quality, etc. You can expect anything from .5 hr/lb to 2 hrs/lb. Yours took 54 mins/lb to reach 186?. If it was tender at that point, it was ready. If not, keep it going until it is; sometimes, not until 195? to 205?.
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