Just curious how many bother to foil their ribs on a KBQ. I use foil on my RECTEC and WSM but I never bothered to on my KBQ.
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John "J R"
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Nah, I never use foil. I don't care for the braising effect. I might wrap them in butcher paper after the cook. KBQ ribs are my favorite.
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Club Member
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i've used chain link with vinyl slats but never foil. Is it strong enough/
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THE Humble Texan Think the other kind of fencing. (Hint, verb not noun) As for the type you are talking about I prefer Stay-Tuff made in good ol' New Braunfels.
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Moderator
- Nov 2014
- 13686
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by pitchfork_man View PostThanks folks! OK I'll expect a 5 hour cook. And, I do have one more question: With the temp swing range on the KBQ, what is considered the cooking temp? I'm guessing you go with the average temp, in the mid-point of the draft cycle?
(And thank you for your years of support!)
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Thank you Spinaker! so if I'm looking for 230, it would be fine for my cycle to top out at 229.... and I should just "ignore" the lower temps.
I had it wrong - I was going by the average temp. so that is now corrected in my mind! THANK YOU for helping!!
And... it has been a pleasure to be part of the Pitmaster Club for 5 years... I've learned so much! ( BTW - It was THIS ONLINE COMMUNITY that convinced me to get the KBQ!! ) Love it!
I'll post pics of these ribs....
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You got it! It can cycle below you set temp without worries but you don't want it going too hot.
Thanks for the kind words! This is a good place to be! pitchfork_man
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I don’t have a KBQ (yet!), but I never wrap my ribs. A nice dry rub, then let’em go for a few hours in a 250°F pit! I will spritz with water if they look a little dry too early, and a water pan is a must (at least for my stick burner).
The most important part is taking notes on what you do so you know how to adjust for the next cook!
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I've started to spritz sometimes and I do now use a water pan. 5 or so hours and you'll be in rib heaven. Stay on top of keeping a good coal bed. The color out of the KBQ never ceases to blow me away.
Do the bend test if that looks good pull one, let it rest for a few minutes and take a bite. If you like how the bite feels pull the rest, if not put the rack back on and let em run another 30 min. or so and repeat until they're how ya like em.
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hogdog6 You need to post a photo of a rack which wasn't ready at the first, 2nd, 3rd, 4th, 5th bite tests!
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I stopped wrapping my ribs a couple years ago - it doesn't matter what smoker I use. Maybe I've gotten better (thanks to all the great help here) or maybe I've just gotten lazier (thanks to my own doing...and juice bomb double IPAs).
pitchfork_man how do you like your new KBQ? I'm very jealous!
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Thx Bumby. LOVE the KBQ!
Finding and chopping the right wood is a challenge only til you find your sources and get your system going. Then it becomes a labor of love! And baby-sitting the KBQ is a necessary evil. Just have to be committed once you start a cook.
And WEATHER can cancel your BBQ plans, unless you have a proper covered area.
Otherwise... every other aspect of the KBQ is POSITIVE!
You need to get yours ASAP!!
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Follow up pics and notes! Please remember I'm a newbie at cooking ribs... and this is my first ribs on the KBQ!
Pics first... notes to follow...
WHAT I DID:
Salted night before... Thin layer of Mayo and then Memphis Dust Rub and then straight onto the KBQ.
Set for 230 with both poppets open.
Used Hickory wood. Wood wasn't seasoned too long maybe 1-2 months.
Took about 5 hours.
No spritzing. Water pan in bottom of KBQ, and there was still a little left at end of cook.
Thick end was in the back. Last 30 minutes I reversed the cooking rack, putting the thin end at the back.
Used maple syrup-ish glaze for last 10 minutes, meat side down. Glaze was very very thin.
THE RESULTS:
I thought they were overall quite tasty. Probably a little over-done... Ribs were medium tender and medium juicy. Good smoke flavor. Nothing bitter whatsoever. Nothing to complain about, except maybe a little overdone on the thin end.
Bark was set nicely but the glaze didn't seem to set properly. Maybe it was the wrong kind of glaze... or more likely, I probably pulled it too early, cuz I was afraid of scorching. It was hard to see the bottom of the ribs, so I lifted and peeked a couple times then pulled it.
When I put the glaze on, I noticed that the thick end of it was almost black colored, and had 1-2 bones fall off the bottom. The other, very thin end. was over-done and tougher to bite into. But no bonesfell out.
Most of the ribs in the middle were similar and consistent... and none of the bones "fell off". Mostly left teeth marks, some of it was a little too softfor teeth marks. The meat didn't fall off the bone "clean", really. Some tiny shreds of meat were still left on the bones.
FOR NEXT TIME:
I want more juice and more flavor. Better thicker "glaze". More consistent cooking, end-to-end. No tough parts.
Not sure about spinning cooking racks.
PLEASE OFFER CRITICISM! What do you think, fellow BBQ gurus??? Does this look right? Does it look over / under cooked? Should there be more smoke ring? Or less? Should I be doing something different ?
Brutal honesty is much appreciated! You can't hurt my feelings!
Last edited by pitchfork_man; March 6, 2019, 08:52 AM.
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Originally posted by hogdog6 View PostI've started to spritz sometimes and I do now use a water pan. 5 or so hours and you'll be in rib heaven. Stay on top of keeping a good coal bed. The color out of the KBQ never ceases to blow me away.
Do the bend test if that looks good pull one, let it rest for a few minutes and take a bite. If you like how the bite feels pull the rest, if not put the rack back on and let em run another 30 min. or so and repeat until they're how ya like em.
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Wow, pitchfork_man ! Your first wibs? Or your first wibs on the KBQ? Either way, they are fantastic!
Greatplainsbrewer , how did yours turn out?
Aside from everybody’s wibs on a KBQ, I will never get one. I live in an apartment, nuff said. What I do find interesting is all these Geezer members showin up fer this post. Fantastic! Good to hear from ya & enjoying it! Hope I don’t scare ya off cuz of the geezer thing. 🕶
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pitchfork_man tell FireMan YOU DON'T GIVE A RIP!
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FireMan Good to 'hear' from you. It seems that it's been a while since I've seen your posts.
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