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Second batch of ribs on kettle


 
C

CJohnstone

TVWBB Member
Ok so we are going for a second batch of ribs after the first were a little to tough. This time up'd the temp. Still don't know the exact grate temp but I was cooking at 250 on the lid last time but the thermo was right above the lit snake.

This time I have gone for 350 lid temp (again it is above the snake so shouldn't be as hot at the indirect grate??)

This is the meat after a good run a dub dub and left to sit in the fridge for a few hours:


Got the snake ready to go (2x2), pecan wood and a little bit of foil to act as a heat deflector. (I also tried puting in a meat thermo to check we are sitting around 250-300 as an experiment.)



This is after 2 hours. Nice bark appeared. They are now in the tin foil hopefully falling off the bones! Haha


After foiling


Plated pic


Snake almost at the end:


Well I thought I had it this time! They were tasty and the meat did fall Off the bone. The only problem is I overlooked them and that seemed to have dried them out. They were perfect when they came Out of the foil aswell. The extra 30mins after saucing kinda spoilt them.

3rd time lucky for perfection!
 
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Now thats what a bbq plate should look like. A slab of ribs, 9 french fries and a table spoon of slaw! Don't need no sides w/ BBQ!

They don't look over cooked. Meat isn't pulled from the bone ends. This is how I judge my ribs. If you want just about to fall off the bone but not quite, do the bend test. Grab your slab with the the tongs from the end of the slab. If the slab bends to about 90 degrees without breaking in half they're ready. If it breaks in half they should basically fall off the bone or with an easy tug.
 
The meat was coming away from the bone no problem. It was just dried out a bit to much.

The 1st time I had the opposite where the were still moist but tough.

Don't get me wrong they still tasted amazing! Would just have been nicer to not have dried out So much.

Next time same temp, 30 mins less before foiling.
 
I think if I had served as they were after foiling they would have been perfect. Should have just served the sauce on the side
 
I have cooked a lot of ribs on the kettle, some good and some not so good. At times I have given up on ribs on the kettle but always end up trying again. imho, I have found the challenge keeping the kettle under 250 in addition I have cooked ribs too long. I think on the kettle total cook time for ribs can easily be done in 4 hours maybe 4 1/2. The last couple batches I cooked the ribs to 165 internal temp trying to keep kettle under 250, then foiled them with some sauce, maybe butter pats and/or apple juice. I put them back on the kettle in foil for about 30 to 45 minutes with the vents almost shutdown or completely shutdown. Then to the cooler for couple hours. You can cut and eat at this point or I really like to throw them in the frig still in the foil and cut the next day, heat on the gasser, taste like freaking bacon.
 
Well todays Barbs BD and I was going to do the ribs on the performer. But after reading this I was reminded that the kettle is a full time watch it every minute job, so I'm going with the WSM so I don't screw up the ribs.
 
Haha! to be honest I only checked to foil and then to sauce.

In regards to the temperature I didn't have any massive fluctuations. Lid temp was bang on 350f. I just left them in to long.

I do want a wsm but until then I need to perfect my own method on my kettle.
 
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