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My First Smoke (PICTURES)


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Martin:
My first smoke

I know it's not a WSM so hope I don't get flamed...but I figure heck smoke is smoke and low and slow is low and slow. </div></BLOCKQUOTE>

I forgot to mention my el cheapo Charmglow wireless thermometer SUCKS!!
 
Opinions, comments......complaints??
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looks like a good cook. a little chew is better to me instead of fall off the bone. so, how was the tending? did you add chips or chunks ?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
looks like a good cook. a little chew is better to me instead of fall off the bone. so, how was the tending? did you add chips or chunks ? </div></BLOCKQUOTE>

Tending was easy...stirred the coals about every 1.5 hours and added water then too. Used small chunks like 1.5 by 1.5... so they'd fit thru the hole.
 
Need advice on what to do different next time to get more tender ribs. Here's what I did this time, spares trimmed to St. Loiusstyle (not quite room temp when I put em on, still kinda chilly), 250 degrees for 4.5 hours finished in 450 degree oven with Sweet Baby Ray's Hot and Spicy for 30 minutes...did I do anything wrong?? Not cooked enough? Please give me suggestions......Thanks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Martin:
Need advice on what to do different next time to get more tender ribs. Here's what I did this time, spares trimmed to St. Loiusstyle (not quite room temp when I put em on, still kinda chilly), 250 degrees for 4.5 hours finished in 450 degree oven with Sweet Baby Ray's Hot and Spicy for 30 minutes...did I do anything wrong?? Not cooked enough? Please give me suggestions......Thanks </div></BLOCKQUOTE>

J,
I would suggest trying the 3-2-1 method next time. I'm sure there's plenty of threads about it on the site. Bear in mind that those are only averages and you'll have to adjust those times as needed. Learn to know how the ribs react to touch and when you pick them up.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Martin:
Need advice on what to do different next time to get more tender ribs. Not cooked enough? Please give me suggestions......Thanks </div></BLOCKQUOTE>
That's what I would say, but it's hard to tell by looking at pics. If the meat didn't pull clean from the bone with a slight tug, might have been a little undercooked. With ribs, you really need to get the fat rendering so they come out moist. If a little undercooked, they'll be a tad dry, but not too tough. Overcooked they are dry also, but usually will pull clean from the bone, unless really over cooked, like a pot roast gone bad.
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When I do spares they take 6-6.5 hrs at 250º. To check for tender, a probe works well pushed into the meat in between the ribs. Go in from wher the bone ends are/long ways. Should go in like room temp butter. I use tongs and pick mine up dead center in the rack. If they start to break, they are done. Many ways to do it, these are just 2 methods. HTH
 
I probably wouldn't leave the sauce on for 30 minutes at 450. Probably more like 10 minutes just to brown up the sauce. For the tenderness of the ribs either cook a little longer or just foil the ribs after the first few hours. This will speed up the cook and they'll be real tender, just check to make sure they're no to tender!

Clark
 
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