PeterD
TVWBB Super Fan
It was a gorgeous sunny 75-degree spring day! Couldn't ask for better conditions for a cook. Two racks of St. Louis cut spares.
I wanted to try an A/B comparison between racks done with Jane's Butt Rub and BRITU. Both racks were slathered with yellow mustard first. The Jane's rack had a nice application of kosher salt applied first, which I let sit on the meat for a couple of minutes before applying the rub. The BRITU rub went straight on the second rack. These sat in the fridge from midnight until 1:30 this afternoon.
I used the Minion method with 3 chunks of cherry and two chunks of white oak. Cold water used in a foiled water pan. Ribs went on at 2:10pm. At first, temps were hovering around 215 for roughly half an hour. Surprising, but I opened everything up and the temps rose to the mid-230s. I'm using a Maverick ET-73 and only the grate-temp probe, not the meat temp.
As the afternoon wore on, I saw temps spike up to 260 and stay there. I was concerned and closed everything down and the temps held fine in the 250 range after that.
Texas Crutch applied after 3 hours, for 45 minutes. "Probably could have used some more time in the foil," I thought. I kicked the vents full open after the racks were returned to the grate, filled up the water pan with cold water (it was down a little from the start but not much)...and the temps spiked up to 310! This shouldn't be possible.
On a hunch, I found my meat temperature probe, plugged it into the ET-73 and laid it on the grate. It held steady at around 260. Wonderful. Bad grate probe, discovered 4 hours into the cook! Sauce applied nevertheless and left to carmelize for about 45 minutes.
Here are the results:
After the cook as, the temps dropped, the error didn't appear to be linear. As such, I have no clue what temps I was actually cooking the ribs at but I'd estimate low-200s.
The other down side was as soon as the ribs were going nicely I decided to fire up a Cohiba Robusto that I picked up in Toronto last year. It was a plugged dud, I'm afraid to say, and a waste of over $40! The Montecristo #2 made up for it (barely), and the 21 year old Glenfarclas paired nicely. All in all, a Good Day.
I wanted to try an A/B comparison between racks done with Jane's Butt Rub and BRITU. Both racks were slathered with yellow mustard first. The Jane's rack had a nice application of kosher salt applied first, which I let sit on the meat for a couple of minutes before applying the rub. The BRITU rub went straight on the second rack. These sat in the fridge from midnight until 1:30 this afternoon.
I used the Minion method with 3 chunks of cherry and two chunks of white oak. Cold water used in a foiled water pan. Ribs went on at 2:10pm. At first, temps were hovering around 215 for roughly half an hour. Surprising, but I opened everything up and the temps rose to the mid-230s. I'm using a Maverick ET-73 and only the grate-temp probe, not the meat temp.
As the afternoon wore on, I saw temps spike up to 260 and stay there. I was concerned and closed everything down and the temps held fine in the 250 range after that.
Texas Crutch applied after 3 hours, for 45 minutes. "Probably could have used some more time in the foil," I thought. I kicked the vents full open after the racks were returned to the grate, filled up the water pan with cold water (it was down a little from the start but not much)...and the temps spiked up to 310! This shouldn't be possible.
On a hunch, I found my meat temperature probe, plugged it into the ET-73 and laid it on the grate. It held steady at around 260. Wonderful. Bad grate probe, discovered 4 hours into the cook! Sauce applied nevertheless and left to carmelize for about 45 minutes.
Here are the results:
After the cook as, the temps dropped, the error didn't appear to be linear. As such, I have no clue what temps I was actually cooking the ribs at but I'd estimate low-200s.
The other down side was as soon as the ribs were going nicely I decided to fire up a Cohiba Robusto that I picked up in Toronto last year. It was a plugged dud, I'm afraid to say, and a waste of over $40! The Montecristo #2 made up for it (barely), and the 21 year old Glenfarclas paired nicely. All in all, a Good Day.
