Current Situation

[ChuckO]

i did my Backs in 3 hours yesterday. the wrap helped accelerate the tender part and then i reset the bark for 30 minutes. idk why you'd want to go 6-8 hours!?!?!?!?!? unless of course that's the beer-a-thon part of the day.

The resetting the bark is something I haven't done. Perhaps I'll have to give your method a try next time, your post looked awfully good. How was the three hours broken down? 1.5 hours unfoiled, 1 hour foiled and .5 hour unfoiled? (resetting)

 

[Brett-EDH]

The resetting the bark is something I haven't done. Perhaps I'll have to give your method a try next time, your post looked awfully good. How was the three hours broken down? 1.5 hours unfoiled, 1 hour foiled and .5 hour unfoiled? (resetting)

the timeline: https://cloud.thermoworks.com/shared/WWKAl3m5hv6VZ3cYz8SJ

ribs went on at 3:19 PM and i inserted a probe into the middle rib rack to monitor temps
ribs went into a stall at 4:22 PM and remained in a stall through 4:46 PM
I then decided to wrap the ribs to accelerate the collagen breakdown
ribs were wrapped at 4:48 PM and probe reinserted into the middle rack to track temps (172.1 F was reinsertion temp)
at 6:08 PM, 195F, i opened the ribs to reset the bark and paint the ribs with more bbq sauce
at 6:18 PM i reinserted the probe to then close the WSK lid to set the candy of the sauce (harden up the sauce on the ribs)
at 6:23 PM, 211F the ribs were removed from the WSK, on their foil/boat and placed on a baking sheet to sit and rest open in the kitchen to settle down. i let them rest 15 minutes before slicing for dinner service.

summary: cooked from raw to wrap, around 1:22:00 (82 minutes)
wrapped ribs 90 minutes
unwrapped ribs to reset the bark was 5 minutes (grate temps were around 300F), you could go longer if you want a drier and tackier bark

 

[DanHoo]

summary: cooked from raw to wrap, around 1:22:00 (82 minutes)
wrapped ribs 90 minutes
unwrapped ribs to reset the bark was 5 minutes (grate temps were around 300F), you could go longer if you want a drier and tackier bark

sounds similar to how I do baby backs:

2 hours smoking, 225F to 250F, and if I remember to I'll spritz them.

1 hour wrapped, 225F to 250F. I wrap mine meat down with each slab getting a couple table spoons each of butter, brown sugar and apple juice.

10 minutes "in the boat". Temps start around 275 and I open up and let the heat climb to 325 to 350.

 

[Brett-EDH]

sounds similar to how I do baby backs:

2 hours smoking, 225F to 250F, and if I remember to I'll spritz them.

1 hour wrapped, 225F to 250F. I wrap mine meat down with each slab getting a couple table spoons each of butter, brown sugar and apple juice.

10 minutes "in the boat". Temps start around 275 and I open up and let the heat climb to 325 to 350.

yeah, that's a good set of basic rules. i cooked by temps and then decoded the times from the Signals timeline. by using the signals and reading the meat temp, the ribs were bite through perfect. my concern of using just a "rule" is getting pulled pork ribs which we are not fans of.

signals has really enabled me to up my game. very happy with it and results have been spot on each cook i use it with.

now the one thing i don't enjoy about backs is the bone fragments left on the pork. i did clean and rinse them before dry seasoning the, but there were still a few bone chip bits on the ribs. that just really bugs me. <rant over>

i did enjoy that CA white oak. i figured out how to make small chunks too. after i chain sawed into smallish pieces, i used the spade and with two hammer blows, the disks broke into smaller and useable pieces. very happy with this method too.