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Rib time.

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    Rib time.

    Today I get my PBC and tomorrow will be my first time using any kind of charcoal cooker. I am kind of nervous on when to know if the ribs are done or not. I am at 850' elevation and I have read that the ribs can be done anywhere from 3 hours to 5 hours. How do I really know for sure? I read about the toothpick method and the pulling on the bone, but when should I even begin to look at them. If the pit is at say 225 degrees how long should they take? Thanks, Clark

    #2
    Your PBC should settle in around 270 - 280 range. There are some excellent stickys on the PBC channel under charcoal section that are a great help about cracking lid and maintaining temps. It depends on the type of rib to give you an estimate on times. I'm at sea level and baby backs and back loin ribs take close to 3 hours, SLC's take about 4. I personally use my temp probe to check for doneness. As soon as it slides in like going through butter between the bones they are good to go. With that method and the PBC I am cooking better ribs than I ever have, great pull from the bone on the bite.

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      #3
      I'm at 6600' and start checking in 2.5 hours, had a set that cooked quickly one time so now I'm more careful. I'm usually just looking for the bone ends to stick out as my indication that I'm about ready to slather on some sauce and let them go for another 20-30 minutes. Experience will breed confidence. Jump in with both feet.

      Comment


        #4
        I cheat. Mine seem to pull off the bone way before they are ready, and while I am pretty good with the toothpick method now, I will usually leave the bottom untrimmed and almost touching coals. When I think it is ready I pull one out and slice off that very bottom piece and test it out, it may be a little burnt from the coals but the cut side should be close to the tenderness you want.

        Comment


          #5
          Hey Clark have you seen this from Meathead on how to tell when ribs are done?

          http://amazingribs.com/tips_and_tech...hey_ready.html


          I'm a big fan of the bend method.

          Comment


            #6
            Originally posted by Jon View Post
            Hey Clark have you seen this from Meathead on how to tell when ribs are done?

            http://amazingribs.com/tips_and_tech...hey_ready.html


            I'm a big fan of the bend method.


            I would have SWORN I'd posted this exact same quote earlier. Maybe I did to a different thread? I may be losing it.

            Comment


            • Jon Solberg
              Jon Solberg commented
              Editing a comment
              No it just "Déjà vu all over again"

            • Martin
              Martin commented
              Editing a comment
              Or Vuja'de..."the feeling you haven't been someplace before."

            • Huskee
              Huskee commented
              Editing a comment
              Lol @ Martin. 'I have the strange feeling I've never done this before...'

            #7
            Thank you everyone for your help and support. I just want them to turn out so I don't get discouraged if they don't. I know it's trial and error and I will figure it out.

            Comment


            • bep35
              bep35 commented
              Editing a comment
              Don't worry Clark, BBQ is like sex. When it's good it's really good and when it's bad, it's still pretty good!

            • Clarkgriswald
              Clarkgriswald commented
              Editing a comment
              Lmao you are correct

            #8
            Thats the spirit Clark! FEEL THE FEAR and do it anyway. BBQ has its ups and downs. Its about trial and error till you know that you can deliver a product to be proud of no matter what.

            MAN I love cooking. just sayin

            Comment


              #9
              I'll echo the above with using the bend test. When it cracks when bent with tongs, not a TINY crack, but well before a break-in-half crack, they're ready! A good, decent, medium crack.

              Comment


                #10
                Thanks guys. Today is the day!

                Comment


                  #11
                  Good luck Clark, Cant wait to hear your results.
                  IMO whats the worst that can happen, pork jerky?
                  When it comes to real BBQ its all good,Savor The Flavor!

                  Comment


                    #12
                    Originally posted by Powersmoke_80 View Post
                    Good luck Clark, Cant wait to hear your results.
                    IMO whats the worst that can happen, pork jerky?
                    When it comes to real BBQ its all good,Savor The Flavor!
                    Pork jerky sounds good too!

                    I just need to find a really good sauce to use for now until I make my own. There are so many out there.

                    Comment


                      #13
                      Good luck CGW. Keep us posted. WIth pics!

                      Comment


                        #14
                        Well I started. I didn't let the coals get hot enough before I put the meat on. Need the to let them ash over more. The coals were in the chimney for 20 minutes so I don't know what I did wrong. So I cracked the lid and the temp is rising now.

                        Comment


                          #15
                          Sometimes that just happens, Clark. Be sure to watch the temp when you have the lid cracked because it can really get away from you. Also, make sure you re-seat the lid well each time you open it. Even the smallest opening will cause the temp to continue to rise.

                          Once the temp gets up to 340-360 deg F or so (that's the temp that works for me), reseat the lid and you should have a pretty stable temp for those ribs.

                          Keep us posted as your cook progresses and if you can, post photos of the end result. I'm sure it'll be great!

                          Kathryn

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