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Stupid 225...

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  • _John_
    Former Member
    • Jul 2014
    • 2447

    Stupid 225...

    I was testing out ham yesterday and since I was having guests over I figured I would make a couple racks of baby backs just in case the ham wasn't great, plus i know they love my ribs.

    This is the first 225 cook I have done since I got pretty decent at smoking, I did it on my WSM 22 with the ribs on the bottom rack and the ham on top. I don't usually wrap ribs so I just tossed them on a let them go, concentrating mainly on the ham. After 6 hours they still weren't done but the ham was so we took it inside and all enjoyed. Once dinner was done I checked the ribs and they were good enough to come in, I wrapped em in some foil and let them sit about a half hour.

    Guests were preparing to leave so since they like my ribs I wrapped up a rack for them to take home. I didn't want to just toss the other rack in the fridge without at least tasting them so I sliced that rack up. Now they were a little on the dry side, no sauce, no wrap etc. but these were the best ribs I have eaten, anywhere. I just wrote a post last week about how my ribs were nothing close to my favorite restaurant, but these edged them out. Even though we were all full from ham and all the sides and dessert I got 3 down, my wife 1 and the rest for our friends. All said they were the best ever.

    So, I got the same brand from the same place I always do, prepped and rubbed like I always do, the only difference was 225, is it possible that was what did it? If that is the case do I even dare to try a pork butt at 225? It may ruin my cooks forever and I'll have to disable my PBC to only do 225.
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5376
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    #2
    I don't know what temp you usually do your ribs or butt, but there is a difference between cooking between 225-275 and 350. You won't find much difference in a butt or the ribs cooked anywhere between 225 and 275.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9747
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
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      #3
      I just cooked a pork butt with the SnS running 270, sister in law said it was my best one yet.

      Comment

      • _John_
        Former Member
        • Jul 2014
        • 2447

        #4
        I usually cook 275, not sure why my ribs were so much better this time if there isn't a difference in that range...

        Comment


        • Craigar
          Craigar commented
          Editing a comment
          Colder, cleaner smoke...just a hunch.
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9747
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        Too paraphrase a dude that runs a large BBQ website, "Meat ain't widgets!!!"

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9709
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #6
          Low n Slow at 225 is the only way to bbq...

          And with all wood of course
          Last edited by DWCowles; December 21, 2015, 03:32 PM.

          Comment

          • _John_
            Former Member
            • Jul 2014
            • 2447

            #7
            Guess i'm gonna have to try, no clue how long a pork butt takes at 225. Did like 100 this year and have it down pretty good, now I might have to change.

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5038
              • Charlotte, NC
                • Slow 'N Sear Kamado (SnSK)
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                • Favorite White Wine - Cakebread Chardonnay
                • Favorite Red Wine - Yes, Please
                • President/Owner - SnS Grills

              #8
              I do believe 225 F will get you the best possible result with pork butt, but you can get great results cooking at hotter temps. The perfect butt doesn't do you any good if it's done 5 hours after the guests leave. Cook at 225 F if you have the time, otherwise cook to get it done ON time.

              Comment


              • DWCowles
                DWCowles commented
                Editing a comment
                That's where "Planning" comes in play Pit Boss

              • David Parrish
                David Parrish commented
                Editing a comment
                You said it!
            • fuzzydaddy
              Charter Member
              • Nov 2014
              • 4959
              • Winchester TN
              • Hardware
                Blackstone 36” Griddle
                Slow 'N Sear Deluxe Kamado.
                Slow 'N Sear Kettle Grill.
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                Weber Chimney starters (regular and half).
                Joule.
                GrillGrates.
                Maverick XR-50 [my favorite].
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              #9
              FWIW, my pork butts on my Weber kettle + SnS & Big Green Egg at ~225 were in the 14-18 hour range and at ~250 about 12 hours.

              Comment


              • _John_
                _John_ commented
                Editing a comment
                Mine too, but 4 hours is a big window, I will aim for 16 and be ready for what I get

              • David Parrish
                David Parrish commented
                Editing a comment
                When speeding up Pork Butt cooks I've found the best compromise is to cook it at 225 F until it hits the stall, then crank the heat up to 275 F until the meat is out of the stall (typically 175 F to 180 F internal) then letting the temp settle back down to 225 F until the butt finishes around 203 F.
            • jlazar
              Charter Member
              • Oct 2014
              • 642
              • San Antonio
              • Backwoods Chubby G2
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                Grill Beast 304 Injector
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                Foodsaver V4880

              #10
              John. Cooked my pork butt on a WSM at 225-230. Check my posting here:

              https://pitmaster.amazingribs.com/fo...-starting-temp

              This post also compares results wrapping/not wrapping.

              Highly recommend cutting large shoulder in half to help reduce cook time and increase bark area.

              Comment

              • skorepeo
                Club Member
                • Dec 2015
                • 30

                #11
                I always do pork butts at 250. Pork ribs at 225 using the 321 method. Beef ribs at 250. Chicken at 275. Brisket at 225.

                Comment

                • Huskee
                  Pit Boss
                  • May 2014
                  • 15058
                  • central MI, USA
                  • Follow me on Instagram, huskeesbarbecue

                    Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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                  #12
                  I'm a firm believer in ribs at 220-240, no higher. My personal preference. Butts I don't really care.

                  Comment

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