Beef plate ribs on now and cooking too fast. Any suggestions?

[Bathgate]

I've got some gorgeous plate ribs on the Weber with the Sns. Pit temp is holding pretty steady at around 225-230'. Been on for about 2 hours. I'd expected them to take around 6+ hours and they still may but I'm starting to get nervous. Internal temp is at 148' and climbing pretty quickly. Looking for ways to slow the cook. Worst case scenario might be to take them off for an hour or two and put them back on but I worry that that would overcook and dry out the outsides before getting the interior up to temp. Any thoughts or suggestions? Looking for help! Thx

[Jerod Broussard]

Keep it steady, they should stall.

[bbqLuv]

Slow down you cook too fast, got to make the smoking last,
Just turning down the temperature, having a beer, and feeling groovy

Sounds like you are doing okay and on track. IMHO.

Beef Ribs - Hardcore BBQ Series Part 5 of 9 - YouTube

[Richard Chrz]

I cooked mine yesterday for almost 9 hours between 225 and 275. Most of it in the 250 range.

[Jfrosty27]

You’re fine. Mine always cook that way. You’re coming up on the stall. Just let them go as they are.

[Bathgate]

Keep it steady, they should stall.

I sure do hope so. Noon now and guests arriving at 4:30. Aiming for dinner at 6:30. I usually don't wrap plate ribs and don't rest them for too long. May have to wrap and rest this time. Any thoughts on how long these bad boys can rest?

[STEbbq]

The stall should add a lot more time. Plus, if you are done early, resting in a faux Cambro is ideal anyway. Basically, no need to do anything right now.

[Bathgate]

Slow down you cook too fast, got to make the smoking last,
Just turning down the temperature, having a beer, and feeling groovy

Nice! Made me laugh. Thx

[bbqLuv]

Welcome

[Bathgate]

Basically, no need to do anything right now.

Well that definitely plays to my strengths! LOL

[Jfrosty27]

I have rested my beef ribs 3-4 hours with no issues. I preheat my oven to it’s lowest setting. (170). Turn it OFF. I wrap the ribs in butcher paper after pulling off the smoker and place in the warm oven. Perfect every time.

[captainlee]

Exactly

[Bathgate]

I have rested my beef ribs 3-4 hours with no issues. I preheat my oven to it’s lowest setting. (170). Turn it OFF. I wrap the ribs in butcher paper after pulling off the smoker and place in the warm oven. Perfect every time.

Thanks, Jfrosty. If they can rest that long I'll be just fine. Internal right now is 159 and heading towards the stall which I hope lasts for a while. I'm also doing a couple of chickens in the Pit Barrel but won't start those until later. Should be a fun day.

[Steve B]

Sounds like a fun day already.

[Steve B]

Looks like things are moving along just fine. They should stall around 160* give or take. and the stall could last 1.5 to 2.5hrs. If they get done early you can easily rest them in a cambro for 2-3hrs.

[Mark The Q-er]

This thread reads like a thriller. I can't flip through the posts fast enough...

[Mark The Q-er]

Having said that, I typically put two cooker probes in my SnS kettle to monitor the cooker temp on a slow indirect cook. One between the fire and the protein, the other on the back side of the protein. I avg the two temps which gives me the cooker temp. But they are still pretty close. If I have the SnS water pan in there, sometimes the back probe is hotter than the one closer to the fire!

Anyway - whenever I think something like this is cooking too fast, it ends up finishing too slow. So yeah, I agree with the others. No need to panic quite yet. :-)

[jfmorris]

I've held brisket and ribs and such for 4-5 hours, wrapped in foil, then wrapped in towels, in a cooler (faux cambro). Always steaming hot when I pull them out. If you have to hold for a while, won't be the end of the world. I would rather finish before guests arrive than AFTER guests arrive!