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prob w/ my ribs


 
Clint

Clint

TVWBB Olympian
5.5 hrs @ 225 lid temp wasn't enough for un-trimmed pork loin ribs. I was trying out my freshly installed tru-temp probe on my old wsm. On the + side, the jalapeno brats came out perfectly. I didn't foil the meat, filled the stock water pan full. I guess this is what practice sessions are for.

I know they'd have been better in another hour but I put them on just before 3:30 & we were ready to eat at 9. I'm cooking them @ ~275 next time.
 
I did some ribs last weekend and targeted a 275* temp. I smoked them for ruffly 3 hours (maybe less),foiled for 1.5ish and then saused for 15-20 minutes and they were probably the best I have made. I like to foil for a bit because it seems to do some type of voodoo majic for me. I do add some beer or apple juice to the foil so they steam up nicely. I think a bit higher temp might help with some foil. Vince
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint:
5.5 hrs @ 225 lid temp wasn't enough for un-trimmed pork loin ribs. I was trying out my freshly installed tru-temp probe on my old wsm. On the + side, the jalapeno brats came out perfectly. I didn't foil the meat, filled the stock water pan full. I guess this is what practice sessions are for.

I know they'd have been better in another hour but I put them on just before 3:30 & we were ready to eat at 9. I'm cooking them @ ~275 next time. </div></BLOCKQUOTE>

YES, your cooking temperature was too low! 275º next time and you'll be alright!
 
do you always use water? I guess I should've used a full ring rather than ~70%, as it was difficult at times to maintain 225f (prop door, stir coals, vents opened to 100% etc).

I don't think I want to try foiling unless it's to fix a F-up, just a personal, perhaps for ignorant reasons, choice, same as I never plan on using a brine.
 
Clint, have you thought about moving to the clay saucer method? It replaces the water in the pan and makes for easier clean up on low-n-slow cooks. If you go with your suggestion [and Vince & Larry's] to smoke at 275*, then you would want to go with an empty, foiled water pan allowing for higher temps. Without water in the pan, you should not have to prop the door to get temps up.

As far as fuel, I usually fill the ring and just close up the bullet when done, and recycle any unused fuel on another cook. Good luck!
 
Thanks guys for all the good advice. I do ribs so infrequently and I've only done one batch that I wouldn't change anything on - that was ~3 years ago.

Don't laugh but I'm finishing yesterday's "mistake" in the oven - they've been in the oven, wrapped in foil, for the last hour @ ~285f. I just removed the foil & trimmed a piece to taste (YUM!) and am going to keep it in there just on the oven rack for another hour or so until the meat pulls back, then sauce it & run it some more.

Why the oven you may ask? It's raining so hard that my plans of skiing @ snowbird then riding the CR250 in the desert were cancelled. I was hoping for skiing, riding, & swimming. Oh well, there's always next weekend.
 
I just polished off the 1/2 rack of ribs that was barely edible yesterday. 2nd time was the charm. I used the BRITU rub (sans MSG), and sweet baby ray's sauce (recent favorite since emerill's kicked up is no longer available locally). They were done to perfection as far as I was concerned - not fall off the bone but pull off the bone. next time hopefully they'll come off the WSM like this.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint:
do you always use water? I guess I should've used a full ring rather than ~70%, as it was difficult at times to maintain 225f (prop door, stir coals, vents opened to 100% etc).

I don't think I want to try foiling unless it's to fix a F-up, just a personal, perhaps for ignorant reasons, choice, same as I never plan on using a brine. </div></BLOCKQUOTE>

I think your issue might not be the amount of coals used but maybe more like the amount of lit coals. The last time I made ribs I filled the ring not even half full with one full chimney lit on top of what was in the ring. Worked just fine to maintain 275-300*. Also I per the members advise here on the forum no longer will use water. I use the clay pot bottom in the water pan with foil covering the hole thing. Works like a champ. If you need some pictures of how it's done I will get some for you of the clay pot setup. Vince
 
I had to re-read your post to understand you had 225 lid. IMO, that's way to low since normally my lid temp will run ~20 degrees hotter than grate, thus you may have been looking at 205F grate temp.

For what its worth I use an empty water pan and very rarely foil ribs.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Vince B:
I think your issue might not be the amount of coals used but maybe more like the amount of lit coals. The last time I made ribs I filled the ring not even half full with one full chimney lit on top of what was in the ring. Worked just fine to maintain 275-300*. Also I per the members advise here on the forum no longer will use water. I use the clay pot bottom in the water pan with foil covering the hole thing. Works like a champ. If you need some pictures of how it's done I will get some for you of the clay pot setup. Vince </div></BLOCKQUOTE>

Pictures would be nice if you have them handy. I quit using water while doing poultry because it was just too tender, I haven't developed a preference for everything else just yet though. tia.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Mills:
I had to re-read your post to understand you had 225 lid. IMO, that's way to low since normally my lid temp will run ~20 degrees hotter than grate, thus you may have been looking at 205F grate temp.

For what its worth I use an empty water pan and very rarely foil ribs. </div></BLOCKQUOTE>

Thanks! I have a couple dual-probe wireless therms but I just used the tel-tru therms I drilled in a couple days ago. I think they'll be handy (one in OTP, one in WSM) but it may have been foolish of me to not verify. I was on the low side of 225 so it's probably even worse than that.
 
Here you go. In my 18" wsm I use a 12" clay pot bottom. Here is a picture of it sitting in the water pan. Vince

DSCF0060.jpg
 
I thought the same way the first time I read it here as well. Works great and the cleanup is the best part! Very easy. Have a great holiday. Vince
 
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