water pan for spare ribs....


 
D

David Zimmer

New member
Right now, I'm smoking two spare ribs on my 22" weber kettle. I have one aluminum pan the ribs and one above the coals filled w/ 1 inch of water. I'm using the minion method (8 lit & 60 unlit). After the first hr at 225*, I lifted up the kettle cover and noticed some puddles of water on the ribs. I know this is from the water pan, but is this normal? Is it better to put the water in the pan under the ribs? I just took the water pan out and decided not to use it. I'm using 2 firebricks as heat sinks as well. I think I'm going to smoke it for 3 hrs, 1.5 hrs wrapped in foil, 1.5 hr unwrapped.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Zimmer:
Right now, I'm smoking two spare ribs on my 22" weber kettle. I have one aluminum pan the ribs and one above the coals filled w/ 1 inch of water. I'm using the minion method (8 lit & 60 unlit). After the first hr at 225*, I lifted up the kettle cover and noticed some puddles of water on the ribs. I know this is from the water pan, but is this normal? Is it better to put the water in the pan under the ribs? I just took the water pan out and decided not to use it. I'm using 2 firebricks as heat sinks as well. I think I'm going to smoke it for 3 hrs, 1.5 hrs wrapped in foil, 1.5 hr unwrapped. </div></BLOCKQUOTE>

It sounds like what's happening is condensation is forming on the lid and dripping on the ribs. You did good by removing the water, as it's not necessary.

Firebricks are not heat sinks, they actually produce radiant heat. Which is fine, you can leave them there as they won't hurt a thing.

Lastly, I would change your times just a bit, unless you're goal is for fall off the bone ribs. If you are not shooting for fall off the bone, adjust your time closer to a 4-1-1 method and that will give you a better texture to the ribs.
 
Thanks for the advice. I'll try the 4-1-1. I hope the the ribs will look better cause they look kinda soggy on top. It's been 1 1/2 hrs so far. The temp. shot up to a steady 265* Any ideas on the lowering the temp?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Zimmer:
Thanks for the advice. I'll try the 4-1-1. I hope the the ribs will look better cause they look kinda soggy on top. It's been 1 1/2 hrs so far. The temp. shot up to a steady 265* Any ideas on the lowering the temp? </div></BLOCKQUOTE>

265º Is fine, don't worry. Some folks actually shoot for 300º+ while cooking ribs. But for the 4-1-1 method, 265º or a little higher or lower is perfectly fine! Enjoy your cook!!
 
Larry, do you think the ribs will crisp up after I removed the water pan. I just hope the texture of the ribs won't be mushy. Do you think I should still foil the ribs for hr. I'm geting ahead of myself, but its my 1st time w/ ribs as you can see
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Zimmer:
Larry, do you think the ribs will crisp up after I removed the water pan. I just hope the texture of the ribs won't be mushy. Do you think I should still foil the ribs for hr. I'm geting ahead of myself, but its my 1st time w/ ribs as you can see
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</div></BLOCKQUOTE>

See how the texture of the ribs is at the four hour mark and decide from there whether you want to foil. It's not necessary, but will help provide consistent results. The outside of the ribs should have a nice bark/crust at the 4 hour mark. Once you foil (if you do) for the one hour, the crust will soften due to the steam in the foil, but once you unfoil and put the ribs back on the grill it will firm it back up.
 
One thing you might try... (Larry will probably have a better answer for ya!
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) is to through the slabs over direct heat to finish em... I often this to give more of a 'crust' to em... plus I love the taste of bbq sauce that a touch burned!
 
It's at the 5 hour mark. I wrapped them in foil for an hr and I picked them up w/ tongs to see how they bend. So far, they bend about 80* degrees. The only thing that puzzles me is that the meat hasn't shrunk back at all. I thought it should be about 1/2 inch or so. Maybe, it was the way I trimmed the spare ribs? Anyways, I'm going to cook it another 60 mins, 40 mins to crisp up and 20 mins w/ the sauce.
 
I always put the water pan just above the coals, wich I thought was standard. But one thing I think I've learned, is cooking longer is better than cooking shorter. Until you think they're doe - just cook 'em.
 
I'm glad you asked. At the 4 hour mark, I wrapped the ribs in foil and cooked it another hr. I was planning to cook it another 40 mins and add the sauce but the ribs weren't done. The ribs didn't shrink back from the bone at all and I did the bend test & tear test. I couldn't tear the ribs at all so I decide to cook it an hr. At the 6 hr mark, same results. Cooked it another 45 mins. Same results. (So far, 6 hrs 45 mins at 230-265*) I was getting annoyed and it was about to rain so I decided to cooked it for 45 mins in the oven (275*) wrapped in foil. The ribs were much tender and they finally shrunk back from the bone about 1/2 in.

Should I have foiled the ribs longer in the kettle? Maybe 2 hrs?
Should I have kept the water pan in the kettle but under the ribs?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Zimmer:
I'm glad you asked. At the 4 hour mark, I wrapped the ribs in foil and cooked it another hr. I was planning to cook it another 40 mins and add the sauce but the ribs weren't done. The ribs didn't shrink back from the bone at all and I did the bend test & tear test. I couldn't tear the ribs at all so I decide to cook it an hr. At the 6 hr mark, same results. Cooked it another 45 mins. Same results. (So far, 6 hrs 45 mins at 230-265*) I was getting annoyed and it was about to rain so I decided to cooked it for 45 mins in the oven (275*) wrapped in foil. The ribs were much tender and they finally shrunk back from the bone about 1/2 in.

Should I have foiled the ribs longer in the kettle? Maybe 2 hrs?
Should I have kept the water pan in the kettle but under the ribs? </div></BLOCKQUOTE>

David your temps were too low. Couple of questions.....What temps were you cooking at and have you calibrated the thermometer you are using. 6 hours in the 245º-260º, foiled or not the ribs should have been done and tender. I feel really the only thing that caused the ribs to not be done, was too low of a cooking temperature.
 
I didn't calibrate the thermometer yet. I used the therm. before w/ good results but I'll check it.

9am - 250*
10:30am - 265*
1pm - 240*
3pm - 230*
4pm - 250*

What temp. should I use?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Zimmer:
I didn't calibrate the thermometer yet. I used the therm. before w/ good results but I'll check it.

9am - 250*
10:30am - 265*
1pm - 240*
3pm - 230*
4pm - 250*

What temp. should I use? What temp. should I use? </div></BLOCKQUOTE>

Those temps do not constitute the long cook time you had, so I am guessing your thermometer is off...boil a pot of water and stick the probe in the water, it should read 212º or within 2º-3º.
 
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