Well, 4 hours in and blown through the stall without, uh . . . really stalling. I thought I saw it slowing down at around 158' but it blew through the 160s and is now at 173'. I'll definitely wind up wrapping and holding in a faux cambro eventually. I usually avoid that with plate ribs as I think that the steaming from wrapping affects the flavor. Seems to make them a bit pot-roasty if that makes sense. But I'm feeling much better about the whole cook than when I started the thread. Thanks for all the tips and support guys.
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Pictures please.........
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Will do. Probably not til late tonight or sometime tomorrow but they'll follow.Originally posted by HawkerXP View PostPictures please.........Comment
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Suspense is killin me...! I'll bet it stalled in the 170sF, seen that a few times. Hope they came out great!Comment
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All right, guys, here's the last word on yesterday's plate ribs cook. They were great! Never really stalled although they did slow down some in the 180s. Not much though. Overall, took about 7-1/2 hours which is almost exactly what I'd planned for. Probed like soft butter. Rested them in a faux cambro for about 90 minutes. Here are a few pics . . .
BTW, I'd asked my butcher to cut me a 4 bone plate but he missed it and handed me a 3 bone plus a single. I wasn't sure if the single would cook much differently than the 3 bone but it wound up taking the same amount of time and finished right around the same.Attached FilesComment
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Fantabulous!!!
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WHOOP. There it is. 🙌Comment
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Bathgate Keep in mind the downhill rush you have with heat hitting the meat when it is first placed in the smoker. Think Mike Tyson raining down punches on some intoxicated idiot behind him on a plane. That is why it seems the meat is going to cook in 4 hours instead of 7.5.
The meat is 40-ish, the heat is 225-250, that is why the meat temp initially climbs rather fast; even with a very low thermal diffusivity (0.12 mms/sec.) As the meat rises in temp, that downward slope gets less steep, and there is surface evaporation slowing things down as well, maybe not in an all out graph worthy stall, but it is there.Comment
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Thanks for that, Jerod. Really an excellent explanation.
I'm not a newb at this stuff but yesterday's cook made me anxious. Maybe it was just wanting to really blow away the friends who were coming over. Maybe it was being concerned about not getting all that I could out of a beautiful hunk o' meat. Generally I"m more concerned about things cooking too slowly, not too quickly.
But all's well that ends well.
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