My son got me a slow n sear for Christmas and my first cook was a rack of baby back ribs. I own a Weber platinum 4 burner gasser, an 18 in WSM and of course my 22 in One Touch Gold, so I am experienced in grilling and smoking. I fired up the slow n sear for low and slow and soon it was performing perfectly, holding 225 with minimal vent adjustments. My question is this: I inserted the temp probe thru the top vent and was reading temps at 1.5 inches above the food grate. After checking the temp at the food grate, I found a 10-15 degree difference (lower) at the grate. I checked the baby backs at 5 hrs and they didn't pass the bend test. After another hour the ribs began to tear and 1/2 hour later they were done (6.5 hrs total), a long time for baby backs. I think on my next rib cook I will rig up a food rack 1.5 in above the original rack and maintain 225 at that level, thereby shortening the cook by approx one hour. I would appreciate your feedback on this. I've been a club member for over a year now and enjoy the blogs. I also think the Slow n Sear is a great invention and will continue to use it often. Thank you.
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Welcome johntown, we're glad you're posting! Your son must love you very much to give you such an awesome present (in my not so unbiased view).
Your idea might help speed up the rib cook, but it'd be easier just to crank your temps up to 250 F.-
David Parrish, I agree with everything You Said! Until you got to the Cranking Part! My 23 T that I got New for my 16th Birthday is a lot of Work To Just Crank! Better to Keep the Battery Fluid Up! HAPPY NEW YEAR! Dan
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This Pic and info go with the above Comment! HAppy NEW YEAR! EAT WELL AND PROSPER! From Fargo ND, DanComment
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A new 23 T when you were 16? Does that make you 108 years old?
Wow, I'm impressed.
Happy New Year!!!
Jim
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Welcome to The Pit johntown! Ribs typically take me around 7 hrs, sometimes a little less sometimes even a little more. Baby back ribs can be the longest to cook in my experiences because of thicker meat, perhaps that's just how they come in my neck of the woods due to how the butchers around here trim them....although I know Meathead says his baby backs take around 3. I've never had ribs take only 3 hrs. So if yours were done around 6.5 hrs, consider that perfectly normal, at least for some of us! I like to cook 225-240. I just use my Maverick probe clip that came with it, or a gumball-sized ball of foil, and place the prob about 2" from the rack on one end or the other, as opposed to between the rack and the heat.
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Hope to hear & see more from you!Comment
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