Ribs - Could have been better


 
Josh - CT

Josh - CT

TVWBB Member
Hello,

I tried ribs today. Cooked at 275. Kept the ribs on for 2 hours and then put them in foil for an hour, put sauce on them and then tested them until done. I had two challenges:

1. After 3 hours of cooking, I felt that I couldn't maintain 275 with all of the vents open (22 inch). I have the default charcoal basket and used the minion method and a full load of charcoal. I also used the water pan with water. Not sure why this is.
2. The ribs were not nearly as tender as I had hoped. After reading about the 3-2-1 method, it seemed that everyone cooked at 275 for ~3hours. (2 on the grill, 1 with foil and 15 mins (or until done)).

For those that have a great rib game... where did I go wrong with these?

-Josh
 
Josh, don't think that you went wrong - what you really did was establish a baseline for future cooks.

Were you cooking back ribs or spares? Did you remove the membrane from the backs of the racks? What was the tenderness level you wanted? Some people like soft ribs where the meat pulls clean while others (like myself) like some chew.
 
I was cooking spare ribs. I did take the membrane off of the back. I was hoping that it would be more fall off the bone than it was. I guess not everyone likes that.
I am not sure what to try next. Cook an extra hour at 275 or try the low and slow 3-2-1 method to achieve that result. Thoughts?
 
I am still new at this ( < 10 cooks) so your feedback is appreciated. Any thoughts on the charcoal usage? I used Kingsford Blue. Chimney starter had 40 briquettes in it. I used the minion method with a 5 inch circle in the middle (coffee can). The charcoal was filled to the top of the standard issue charcoal ring.
 
All I can say is relax, and don't overthink it. It's a learning process and in the long run you'll be way happier if you enjoy the ride; sometimes the road's smooth and sometimes it's not.

I use a variation of Minion and lay a small batch of hot coals (the Weber mini-chimney works for me) on a layer of briquettes and smoke wood that're evenly spread across the grate within the ring. It seems like I usually have to add charcoal during a longer cook but I enjoy futzing with the fire so I don't mind. For charcoal I prefer Royal Oak's Restaurant Select as it seems to burn less hot and more evenly than KBB.

For me 275 is a bit hot for spares, but I also don't foil during the cook and that usually gives me a firmer bark and tougher rack ends even at lower temps.

You're paying attention to the details so you're off to a good start. And Rome wasn't built in a day. ;)
 
Josh,
I am no veteran, but here are my thoughts. I am not a fan of KBB, but many people love it. Using other briquettes has made my cooks on my WSM 14 a lot more enjoyable, easier to modify/manage temps, and much longer lasting.
As for ribs, I love them! I have always cooked mine at 250, it is a temp I really like for ribs. I do like a little more done, so when I do spares I go at least two hours if not closer to three before I wrap them. I am looking to see that rick red bark form before I wrap them. Once they are wrapped is were you can really control how done they get. Once they are wrapped (I love brown sugar, honey, and butter) you are braising the ribs so you really have the chance to let them go shorter to still have a bit longer to really soften up. Check after wrapped for an hour, if they are still stiff, give them another 30 mins then check again. After an hour and a half I check every 15 minutes. Once they are close to where you want unwrap them, sauce them, and let set back on the smoker. My set time is a lot of time only 15 minutes because they are done.
This method has given me really good results with BB's, St. Louis style, and full spares. I use the plan with the same goals in each stage, just modify the time as needed.
 
All good advice. Will tell you the way that works for me, whether St Louis or full spares on my WSM 22. I cook at between 230- 240 and am using a BBQ Guru, which I can’t say enough good things about. I for the most part use lump charcoal. Royal Oak, mainly because of its availability for me. I don’t wrap at all. Just spritz with apple cider vinegar about every 45 minutes after the first hour and a half. Now, I personally don’t care for fall off the bone, I like just a bit of chew. But to each their own. My last 4-5 cooks have all finished up in about 4 and a half hours. But I don’t use time as a factor for when they are done. I prob between the bones with a tooth pick or the prob of my Thermapen. Then the bend test. Want to stress again this is the way that seems to work for me. Just have fun with it. And don’t get locked into the idea that there is only one way to do it.
 
You've jumped ahead to foil. Too soon, grasshopper. :)

Unfoiled, baby back ribs are done in 4 - 5 hours at 250*F, spareribs between 5-6 hours depending on weight.

Full charcoal ring + Minion Method + water should provide at least 6 hours @ 225-250*F. Might be hard to hit 275*F or higher with water in the pan. Fill pan in the beginning but don't refill, just let it run down, temp will come up toward the end. Or don't fill completely at the beginning. Spritz ribs starting at 2 hours every 45 min or so...quickly, no dilly dallying. Lid off, lid on.

How are you measuring cooker temp? Lid therm or probe on grate?
 
Josh, I am a newbie as well and my 2nd cook was ribs and I was very happy with them. I have the WSM 18 though, so it may be a bit different for you...

Mine were St. Louis Cut Spare Ribs. I cut the rack in half to accommodate the WSM 18. I only used the smoker until I wrapped in foil, then used the oven.

Here are my steps that I used:

1) Trimmed some of the fat off the ribs and removed the membrane.
2) Seasoned them with a sea salt, black pepper, granulated garlic, smoked applewood spice mix after applying a bit of Worchestshire as a binder.
3) Got the WSM ready with 1 full chimney starter of Kingsford briquettes and then half lighted chimney of the same (minion style)...with 1 large and 2 small chunks of apple wood under the coals.
4) Smoked the ribs for 2hr 45 mins between 270 and 280, spraying with half-half Apple Cider Vinegar and Water at 1hr15, and 2hr.
5) Wrapped the ribs in foil, added more of the same seasoning, brown sugar, butter, more ACV/water and some Diana Honey Garlic sauce (it is more of a honey bbq) and placed in oven at 275 for about 45 mins.
6) Let them rest for about 20 mins after removing from oven with foil slightly open.

Here is a link to my post about it and some pics:

tvwbb.com

My 2nd Cook

After a successful wings cook on the WSM 18, I tried ribs and tomatoes yesterday. I would have to say, it was another success! See pics below. Ribs were delicious. My wife said, "Prob best in the world!..." Which is big, as she is not a ribs fan normally. I thought they were excellent -...
tvwbb.com tvwbb.com

Now, my results WERE NOT fall off the bone...only because I read that ribs should not be done that far and that they should have some chew, while being tender. They were pretty soft, but just barely staying on the bone nicely. I did not open them in the oven at the end to set any sauce but debated it. However, I was happy (like I said) with the results and the wife loved them and she is not a rib lover.
 
Josh, many ways to skin a cat. I have a UDS so can't speak to a WSM. I used to do them at 225 for 5 hours or so every cook is different but I had come across a video from Harry Soo as I wanted to use the high heat method. I have always wrapped mine cuts down on the cook time and easier for me anyway to get them to the fall off the bone stage.

Basically I run at 275 if you look at his video it take me about 2 hours or so to get to the point where the rub is not coming off. I start spritzing with the water and fake butter after an hour and every 15 minutes I move fast and hit them again. So basically 4 times then wrap them I don't use all the spices he shows sure his come out way better than mine but I use the honey, guava, peach mango, brown sugar and spray them down with the fake butter then back onto my smoker set my timer for 2 hours. Harry throws them in the oven but I don't do them that way my UDS is very efficient so its not burning a ton of charcoal anyway and usually entertaining outside. I then open up the foil take them out throw them back on the grill for another 15 minutes depends.

Here are some St Louis I did yesterday one rack really needed to be trimmed a bit more these were from Costco. The pictures show one rack where the meat has pulled back from the bone quite a bit and they were just about fall of the bone. The other one needed to be on a bit more but had family over and we had to eat. That one was a bit more firm but I kind of like them that way the rest of my family does not.

So give or take some time to wrap my cook times end up being somewhere around 4 1/2 hours. I sent these pictures to a buddy so just happened to have them. One picture is before they were wrapped.

My daughter was in a hurry so she ripped a rack apart which is why the finished picture looks the way it does. I am no expert by the way but this is the way I do them all the time.

 

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You've jumped ahead to foil. Too soon, grasshopper. :)
Click to expand...

I got to say that this made me laugh out loud.

Thanks for the feedback. It seems like most of you cook in the 275 degree range. I'll loose the water bowl and try again.

I was looking at a rib hanger for my WSM and was thinking about trying this for the first phase of the cook and then placing the wrapped ribs on the grate afterwards. Have you guys tried this approach as well? Would any of your feedback be different in any way using this approach? Without the water bowl, do you need some sort of diffuser to avoid flare ups?
 
Hey Josh, I use the water bowl and have no problem getting to 275 in my WSM 18. Whenever the temps don't seem to climb to that mark, I just open all the vents and even take off the door for like 10 minutes. Almost always gets to 275 or above. Then I put door back on and shut vents to keep it close.
 
The grand “Poo Bah” speaks the truth Grasshopper, some of these things only come with experience,” Must carry many buckets of water to fill Olympic pool!”
There many opinions on charcoal, I have had no serious complaints about Kingsford blue except when it might have been a secondary use and might have gotten a little damp.
I don’t use the center well Minion method but, a modified one lighting it on one side using a torch and filling the ring as full as humanly possible, no water, etc. Just slow down, wait for good barbecue, patience will always be rewarded.
 
Josh - CT said:
It seems like most of you cook in the 275 degree range. I'll loose the water bowl and try again.
Click to expand...

You don't need to lose the bowl, just the water. Foil the top of the bowl with a slight depression. The bowl acts as a diffuser and the foil (with an airspace) keeps drippings from burning.
Like was said above, we all learn from our cooks, one by one. The only thing I'll add is to avoid enhanced ribs.
I never had good luck BBQing those.

Tim
 
I have no issues using KBB, its about all I can get here anymore. I currently only have a 14.5 WSM and can get 12 hours running 265°-285° on a full basket using the side light method. I used this method with my UDS and my 18" WSM. Both of those I would get upwards of 18-20 hours running 250°-285°. I always run a dry water bowl, wrapped in foil. For higher temp cooks I remove the water bowl (usually all poultry ).

For your ribs if you are looking for fall off the bone and you want to try the 3-2-1 method again, adjust your time to 2.5-2.5-1. Make sure you put 1/4" cup of braising liquid in with your ribs when you foil.

I have pretty much gone to all high temp cooking for my ribs. 325°-350° Takes about 1-1.5 hours.

Side light method:

tvwbb.com

The side light method - The most effiecient way to light a charcoal smoker or grill

This method works great and I use it in all my charcoal smokers. Similar to the minion method, except you are keeping all the energy from the fuel in the smoker and not loosing any of it by lighting the fuel outside the smoker. Give the sidelight method a try. Works great with the WSM's and...
tvwbb.com tvwbb.com
 
Thanks for linking that again Case, to tell the truth, it’s the only way I have lit the WSM since the second firing. The side light method was mentioned to me by TonyUK giving credit to member Enrico Brandizzi. Since then I have only used the four or five minute “torch in the hole” method. I get 12 hours out of a full basket but, rarely more. Considering a Fire Dial but, I’m not sure...yet!
Doggone it, now I’m getting hungry!
 
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Josh - CT said:
I got to say that this made me laugh out loud.

Thanks for the feedback. It seems like most of you cook in the 275 degree range. I'll loose the water bowl and try again.

I was looking at a rib hanger for my WSM and was thinking about trying this for the first phase of the cook and then placing the wrapped ribs on the grate afterwards. Have you guys tried this approach as well? Would any of your feedback be different in any way using this approach? Without the water bowl, do you need some sort of diffuser to avoid flare ups?
Click to expand...

Hi Josh - If you check my post from May 22 - https://tvwbb.com/threads/firedial.76642/page-2#post-912206 you can see how I used a rib hanger with my 22 WSM and fire dial hanging above the charcoal ring to control flare ups. My hanger was made for a Gateway drum smoker, but fits well in the 22" WSM. The main reason I bought a rib hanger is so I can smoke 6 or more racks at once (which I haven't done yet). Overall, the fire dial does a good job of eliminating flare ups.

I would not recommend investing in the rib hanger unless you really need to crank out a lot of ribs. Ribs will turn out just as good or better on the standard Weber grates. Lots of good advice here from other guys on time and temperature, etc.. The 3-2-1 method for ribs and running about 250 seems to be a pretty reliable way to do spares. Baby banks are more 2-2-1 for me. I run with an automatic temp controller so I normally foil-wrap the water pan and run at 250 using the minion method.
 
John, how do you like the “FireDial”? Birthday is coming and I could have it here by the time I make my feast on Saturday.
Oh, wait... I’m going to SousVide a standing rib roast and sear over the Vortex! Well, we will need to eat something on Sunday, right?
Michael Richards, you may not be what you see as a veteran in this arena but, back when I taught mandolin lessons, my favorite thing to do was connect the students, the guy that is six weeks ahead of you knows the issues the newest guy is asking and the reason is fresh in their mind. That’s the very reason it’s important for rookies to find this forum!
There are a lot of YT videos but, it’s hard to sift through all the volumes to fine something you can ask here and get almost immediate response from people that had the same problems two weeks ago on a similar cook!
Chris Allingham has built one of the most comfortable, participant friendly sites I have ever seen! I’ve gotten cranky and gently reminded to “Lighten Up, Francis!” which puts me back in my place.
Time to go make something for dinner!
 
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