Spare ribs fail


 
R

Richard Jimenez

New member
This weekend I was cooking up some spare ribs in the 18" WSM and had a little trouble getting the temp up to 225. I was using a full water pan and using the minion method. I finally got it up there after about 45 mins. It stayed steady with all three bottom vents at 1/2 open. Top vent always open. At the 3 hour mark I open the lid, removed the ribs, and then foiled them. This took about 3-5 mins. I left the lid open. When I put the ribs back and closed the lid the temp rocketed up to 375. I immediately closed all three bottom vents. It took about 40 mins to get back down to 225. I decided to take the foil off after 1 hour instead of 2 hours. At this point they were completely over done. Just taking them out of the foil they fell apart.

I figure I should of closed the bottom vents when I opened it up and kept the lid on while I was wrapping the ribs. This was my 5th time smoking ribs and had never had this problem.

Any ideas or hints on how this happened or how to not have this happen again?
 
That burst of air coming into the smoker likely caused the skyrocketing temperatures. Next try, open the smoker, get the ribs off, and put the top back on - don't leave it off while you do the foiling.

Also, many of us have found that 2 hours in the foil is way too long. I usually foil the ribs after about 2.5 hours, then check the ribs after about 45 minutes in the foil. Once the ribs get into the foil, they can can go from not there to way past there pretty quickly.

You mentioned that you haven't had this problem before - I understand that. One of the things that is universally true is that every cook is different, every slab of ribs and pork shoulder is different. You just have to give yourself the ability to read the cook and the meat and react. Sometimes, you'll nail it and sometimes you just miss. Look at the folks on the competition circuit. Their procedures and timelines are honed to a fine precision. And yet, they will tell you, some days they are "on" and other days, they fall short.

Just gotta keep on smokin!

Pat
 
Next try, open the smoker, get the ribs off, and put the top back on - don't leave it off while you do the foiling.
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Pat is exactly right. I don't foil my ribs at all - just a matter of preference. But if I did, I would do as he says - keep the lid off as little as possible. The longer its off, the more oxygen gets to your fire and the temp can get away from you in a hurry.
 
I agree with Pat and Russ....you left the lid off WAY to long. Even a minute is too long to have the lid off, let alone 3-5 mins. It's really hard to get temps down once that happens. If you have to take the lid off just do it real quick next time, you will notice a small spike in temp, but it usually settles back down...
 
Ditto to the above on putting the lid back on while messing with the ribs. In the future, if your temp gets away from you, consider closing the top vents (at least part way) as well as the bottom ones, keeping an eye on the temp. Unless you have a very leaky WSM, this will bring the temps down pretty quickly. When the temp gets to about 50* above where you want it open the top vents again. It should still fall after that, but more slowly.

JJ
 
Thanks for the response, I appreciate your answers. I really didn't think about it when I left the lid open. I get caught up in ribs and forget to pay attention to the cooker. I makes sense though.

So if I am having trouble getting my temp up in the beginning of the cook should I leave the lid open for a couple of minutes? I have always been hesitant on doing it because everyone say "Don't open the lid!"
 
I did the same thing this summer so you're not alone. Since I want to monitor the temp as it comes up I would leave the lid on and open the charcoal door if I wanted more oxygen to the fire.
 
If you aren't already starting with all vents 100% open, you should do that. If you are using water and aren't doing it already, I would start with hot water in the pan.

With the Minion Method, I get the impression that there is a little trial and error on the correct number of briquettes to light at the beginning. The number of lit briquettes that I see people use varies quite a bit. I typically light 20 and get up to temp pretty fast. You might increase the number of lit briquettes that you start with the next time around to see if that helps get you up to temp faster. If you're still having trouble getting up to temp fast enough (or if you just want to try the clay pot method), you might skip the water and wrap a clay saucer and the water pan with foil.
 
I agree the number of briquettes is a key variable. With a lot of briqs, the temps can really skyrocket when extra oxygen is added.

I use a minimal number of briqs during the day, and add 4 to 6 more when the temp starts to fall below 220. This enables me to leave the lid off for a few minutes if needed, and there isn't enough fuel to "take off".

chad
 
I appreciate the help guys. I have been starting off my WSM with about 30 briquettes (Blue bag) laying them directly on top of the pile. It usually takes me 45-60 minutes to get it to temperature (225). I have a feeling this is taking too long. What time do you guys experience?
 
How/where are you measuring the temp? I use a Maverick which sits just above the top grill. I fill the charcoal ring with unlit, then remove about 1/2 a chimney and light that, then return it to the ring. I get to 225 within 10-20 minutes. I don't add water to the water pan...just foil it; if you use water it can take longer.
 
My experience is very similar to James'. I use a Maverick on the top grate, I don't use water, and I usually get to 225 within about 10 minutes.

For ribs, I usually pour in one unlit chimney, add the wood, light about 20 briqs, pour those on top, spread them around, and immediately assemble the WSM with ribs in, lid on, and all vents 100% open. I typically use Kingsford for my shorter cooks and Stubbs for my longer ones.

I agree that 45-60 minutes seems too long. If everything else seems in order, it could be a charcoal storage issue. Damp or humid storage conditions could cause delays like that.
 
I have been using the ornament on the lid. I convinced my wife today that I NEEDED the Maverick. Hopefully soon I will get the hang of this. Who would think this could be so hard..
 
Richard, it's NOT that hard. I too am a newbie and in my 1st smoke, I tried to micro-manage the temp settings. They're important but not as critical as we tend to make them. Just relax and enjoy the cook. Apply a dose of common sense, and all will be well. Best of luck.
 
Originally posted by Richard Jimenez:
I have been using the ornament on the lid. I convinced my wife today that I NEEDED the Maverick. Hopefully soon I will get the hang of this. Who would think this could be so hard..
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Because of being outside the stream of circulation and having cold meat right below it, the "ornament" is about the coolest part of the smoker at the onset of the cook; so don't worry if the temp says only 225 and you want 250, for instance. Temps will even out as the meat heats up, so you'll get there... but I'd still occasionally remove the gauge and check for accuracy in some boiling water. Make sure you use hot water in the pan, and you don't have to fill the whole thing up, especially all at once. The '09 pan is over twice the volume of the original water pan so what does that tell you? You only need more than 1-1.5 gallon for overnight cooks when you try to catch several hours of sleep.

As to your heat spike, like others said, don't leave the dome off for long, but at least close the bottom vents completely every time you have the dome off to minimize the draft. Water in the pan certainly helps minimize temp spikes, so I wouldn't discount it's effect. The door can be bent a little for a better seal, but the cooker should behave a little better with more "seasoning". Dont' sweat the number of lit briquettes to start your burn. I use a torch and find that more lit means that I get up to temp quicker. Light less, and it takes longer. As to what maintains temps or runaway temp spikes, AIR is what's important. The test is whether you can shut the vents at the end of a cook and kill the coals pretty quickly. Hope that helps.
 
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