Weird rib cook coming


 
Michael G. (Canada Mike)

Michael G. (Canada Mike)

TVWBB All-Star
Hi, folks,

I'm visiting friends up on the Sunshine coast of BC and doing writing retreat in their beautiful cabin. I want to show my gratitude by smoking some ribs an their Weber gasser. They're already rubbed, and will be ready to go tomorrow. The thing is the racks are narrow, and some slabs are quite thin. they're side ribs, and some parts look nice, but others so-so. Also the lowest temp the gasser would check out at was 275. I'm thinking a max of 4 hours, and maybe put the thin racks on after an hour so they only go 3.

Any suggestions?

Thanks,
Michael
 
My first suggestion is not to cook by time. Cook till the ribs are done, no less, no more. Second, I'd consider foiling if the slabs are uneven. It will even out the cooking substantially. Cook unfoiled till the ribs are very nicely foiled, foil with a little bit of juice, the return to the cooker and cook till just tender. Unfoil and finish on the grate for 5 or 10 min.

Me, I'd put them all on at the same time. The thin one will just finish sooner and I would simply let them cool while the others finished. When the thicker ones were done I'd let those rest 5 min and return the thin ones to the heat to rewarm. Then I'd serve all of them.

I cook ribs usually 25-50? higher than the lowest setting on the gasser (usually 325-350), so that temp isn't a problem. Not a fan of gassers though.
 
Thanks, Kevin, I'm only using the gasser because I'm at their place. And, yes, the time to me was just a guesstimate of when to put them up or so. I'll try the foiling.

Thanks,
Michael
 
Yes, I figured you were guesstimating - but you'll need to get in there and check of course. Timing will depend on actual cooktemps, not what the lid therm (so often wrong) says. But ribs reheat quite well so if done early simply allow to cool then reheat for service.

I cook all over the place. I've managed to convince most people to buy charcoal grills, if only just for me, but not all. Bummer.
 
Well, for daily dinner cooking, I do like my gasser. In fact, to be honest, love would be a better word. WE use it pretty much daily, and while charcoal is nice, there is something to be said for convenience. Life's a compromise, eh?

Cheers,
Michael
 
Sticking a probe between the bones. When it goes in effortlessly the ribs are tender. I remove them from the foil (if I've foiled; I don't always) and return them to the grate to firm for several minutes (of course, if I haven't foiled this is unnecessary).

I dislike ribs that are sauced during cooking so never do that. Occasionally I apply a thin, transparent veneer of glaze for flavor and shine. A few minutes on the grate is all that's needed for the glaze to seize and set.

Because I don't sauce ribs during cooking, if I am foiling I take them to a nice deep color first. Then I foil. I cook to tender while still in the foil. This doesn't take long. Because I dislike fall-off-the-bone meat I remove the ribs when they reach tender. For FOTB one can simply leave in the foil longer.
 
Just to let y'all know that the ribs turned out fine. I'd say a 7.5 out of 10 on a Canada Mike scale. Best that can be expected on a gasser, but everyone loved them.

Cheers,
Michael
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.:
Just to let y'all know that the ribs turned out fine. I'd say a 7.5 out of 10 on a Canada Mike scale. Best that can be expected on a gasser, but everyone loved them.

Cheers,
Michael </div></BLOCKQUOTE>

Awesome!
 
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