Ribs What Am I Doing Wrong

[Jack Bordeaux]

My last BBR cook went like this and they were FOTB....

- 3 Handfuls unlit in the chamber
- Full lit chimney on top (Minion Method)
- 2 Hickory chunks / 2 Apple Chunks
- Foiled empty pan (bowl foiled, not underneath)
- Ribs were cold when put on WSM (lid temp at 245) and they were rubbed 3.5 hours earlier
- Lid temp avg. at 255 for 2 hours no foil
- Lid temp avg. at 260 for 2 hours, ribs foiled
- Removed from foil, basted with BBQ sauce and put back on, lid temp 270
- 10 minutes later, turned ribs and basted again, lid temp 290
- 15 minutes later, ribs off and lid temp was at 310

I should add during the last 25 minutes, I opened the all bottom vents to 100%. They were also falling off the bone when I removed them from the foil before basting them with BBQ sauce. And I also noted that they stuck to the foil a little bit. So next time, instead of a 2-2-.5, I'll go with a 3-1.5-.5/1 and see how that does.

I think maybe try a log sheet each time and when you get it right, you'll have written down exactly what you did.

 

[Scooter B]

I'm with the rest of the "under-cooked" crew. I would definitely toss the "spraying" as it will cause changes in your heat with little added benefit.

The other thing to watch is the thickness of the ribs. I know that the Baby Back's they sell up here can vary from 1.5 lbs per rack to 3.5+ lbs. I'm forever trying to find the happy "middle ground".