My first ribs with a few questions


 
A

Anthony Irving

New member
So I finally got around to smoking some Costco ribs (non baby back). Using one of the recipes that I found on this site. The recipe called first for a dry rub, then a apple cider apple jelly mix after two hours. Every thing starts off nicely. At the two hour mark, you are suppose to foil the ribs and add the liquid mixture (apple cider and apple jelly). Once I removed the top, I used that time to foil the ribs and add the chicken and turkey wings. By the time I but the top back on the maverick was reading 340 ( I had foiled the water pan). It took about 25 minutes to get the temp back to 250 (after shutting down the top vent). I'm using an iQue110 so the bottom vents were already closed.
In the future, what can I do to prevent the temp spike?
At the 4 hour point, the ribs could be split with a fork.
How does one know when ribs are done?

Every thing was excellent, the ribs were very tender and juicy (so I was told, I don't eat pork).

Thanks,

Anthony
 
Congrats on your first rib cook. When a probe goes between the ribs like warm butter they are done. Sounds like yours were right. To keep temps from spiking too much as soon as you have the meat removed put the lid right back on.
 
One approach is to take two ribs near the center and pull apart. "Done" is when there is some resistance, then it gives.

I prefer to pull mine before they get to the fall-off-the-bone stage.
 
Because you'e allowing a large slug of Oxygen into the cooker when you remove the lid you will have a spike but it's usually not a big deal. To minimize the spike minimize the amount of time the lid is off.
 
When things like this come up having handles on the mid-section is a plus IMO.
Only if I'm using both racks and need to rotate or add/remove something from the bottom grate.I just lift the center section off and place it on a metal washtub, and then just put the lid over the charcoal bowl.
Once you're done just put the lid back on the mid-section than put that back into the bowl.
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I don't do the water, so I don't worry about sloshing anything around..

Tim
 
it sounds as if you had your lid off the entire time that you were foiling, saucing, and prepping the ribs. if that was the case, then simply place the lid immediately back on the smoker when you remove them to prep them and when you return to place them back in the smoker be sure to try and move quickly to avoid the temp spikes.
 
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