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Labor Day Ribs

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  • Pit Master Apprentice
    Former Member
    • Jul 2014
    • 39
    • Way Upstate, NY

    Labor Day Ribs

    Cooked baby backs yesterday and for some reason, despite maintaining a temp that rarely dropped below 220-225 (per my Maverick), they took FOREVER--almost six hours. Out of frustration I crutched them at 5 hrs for 30 minutes and then let them tighten up for another 30 minutes or so. I think four half-slabs crammed onto half the cooking grate created an issue. Whatever.

    When all was said and done, they turned out pretty good. Just the right texture and tenderness (tugged cleanly off, not falling off) and the flavor was satisfactory. I did two slabs sweet with agave and tiger sauce, and two dry.

    I was chided for not provided pics the last time I cooked so here are a few.
  • Jmoscrip
    Founding Member
    • Jul 2014
    • 52
    • Port Huron, MI
    • Smoker: El cheapo Brinkman(not ideal but it was free)
      Thermometer: Maverick ET-733
      Fuel: Kingsford blue bag
      Favorite Beer: World Wide Stout(Dogfishhead brewery)

    #2
    I think that last picture really tells the story.

    Comment

    • _John_
      Former Member
      • Jul 2014
      • 2394

      #3
      Originally posted by Jmoscrip View Post
      I think that last picture really tells the story.

      Agreed, like a pile of happy faces.

      Comment

      • Pit Master Apprentice
        Former Member
        • Jul 2014
        • 39
        • Way Upstate, NY

        #4
        Ha. It does look like smiley faces huh.

        Say, do you guys ever have ribs stall almost as bad as butt? I don't mean in the literal case, I'm not keeping internal temp on my ribs, but I have the worst luck with ribs.

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2394

          #5
          My ribs are normal, my butts are like kids doing something bad, when you're looking nothing is happening, and then all at once BAM we're done.

          Comment

          • Marauderer
            Founding Member
            • Jul 2014
            • 1443
            • Powder Springs, Georgia
            • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
              Powder Springs, GA

              Weber S470 with smoker box and insulated custom cover
              RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
              GMG Davy Crockett Wifi
              Blackstone 1575
              Seville Classics Rolling Workbench
              Grill Grates searing kit
              (2) Maverick ET-732
              Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
              Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
              PickleMeister
              Pampered Chef Knives
              All Clad BD5
              Tyent Water Ionizer

              I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

            #6
            PMA, I haven't had the problems you are having. My last two slabs were completely done in three hours. My temps were cycling between 220-240*F. my gasser is a real rascal to get a steady temp out of.

            Comment

            • Huskee
              Administrator
              • May 2014
              • 15458
              • central MI, USA
              • Follow me on Instagram, huskeesbarbecue

                Smokers / Grills
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                About me
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              #7
              I wouldn't call 6 hrs forever at all. I regularly go 5-6 hrs. I've even gone 8 on some thick ones. In my early days of doing ribs I had some rib cooks go 12 hrs, but that was mostly while I was learning what to do and what not to do (before AR). My buddies loved the thick bark on them but me not so much. I find 5-6 hrs is best for me.

              Comment

              • The Burn
                Founding Member
                • Jul 2014
                • 960
                • West Chester, PA
                • Gas Grill: NXR Tabletop/Portable Propane
                  Charcoal: Weber Performer Silver (i.e., 22.5")
                  Charcoal: Weber OTG 22.5"

                  Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
                  Smoker: GOSM Propane 38" 2-drawer
                  Pellet: CampChef/Browning Deluxe PGP24LTD

                  Thermometer: 2 Mavericks, Red backlit Thermapen
                  Anova Wi-Fi Sous Vide

                #8
                My last slabs of BBs were 3 1/2 hours. Had 3 slabs (8.2 lbs total), dry rubbed but sweet, halved to fit in my GOSM and split between 3 grates. Like Marauder, I have had trouble of late getting a steady temp with gas and it cycled between 225-250, with one dip to 212 (I was shooting for 235ish). I do them meat side up for 2 hours, then flip them for 30 minutes, then wrap them for the last hour (I think I got this from Ray Lampe) with a little hard apple cider. Done by the toothpick test. They were good fresh out of the smoke and almost as good even nuked after being frozen.

                Comment

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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