“….it’s a jump to the left, then a step to the right..Let’s do the Time Warp again!”…. Gotta be aliens or a transdimensional shift between the space above the grates and the space below the grates. Just sayin’….
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Yeah, the grate probe needs to be clipped above the grate, not below. And ribs, even beef ribs, are hard to get accurate temps on, I think. But the important thing is t hat they turnout wellComment
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Final report: smashing success! These ribs were fantastic. Jiggly-tender, super juicy, beautiful appearance, great smoke character. Could not be happier - we ate 'em all! (I can't believe I ate that whoooooooole thing...!) Made some of the Jess Pryles roasted taters, with smoked wagyu tallow as the oil source, and steamed zucchini. Had a bottle of one of our go-to dinner wines, a Hall Ranch zinfandel out of Paso Robles in California (my favorite zin area), to go with. I would never have guessed that this rack of ribs had that sporty flight plan from what was on the plate. Current status: food coma.
Pulled it out at about 4:30pm, covered tightly in foil, and into the Cambro.
After 90 minutes, we were ravenous and out of patience. 6pm dinner!
Almost all of the juices in the boat got reabsorbed:
Aaaaaaand scene:
And the final tale of the tape:
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Too early to start drinking? You're lateOriginally posted by DaveD View PostHey folks, today I'm smoking up a rack of Prime chuck ribs from Creekstone, the second piece in a two-piece order I got over the summer. I did the first rack in early September and they were fantastic. That was before I got my SnS kettle, and I did it on the Pit Boss pellet smoker, with the first hour on the low-T "smoke" setting before raising the set point to 250F/120C.
Today I am running on the kettle, and set it up in the usual way for low n slow. I'm using a new bag of charcoal, Royal Oak Chef Select, that I found on sale recently, instead of the B&B I had before. The grate temp has been hanging around 250F/120C where I want it, but for some reason today's ribs went from fridge temps to 160F/70C in under one hour!! Verified my Fireboard probes with the instant read, sure enough, they're correct.
Never seen anything like this. Granted that I've done beef ribs only on the Pit Boss before, using that "smoke" setting, which runs at about 130F/55C, for the first hour. But it's taken up to four hours to reach those temps every time previously, not 45 minutes!
It's only 9am, way too early to start drinkin', what do I dooooooooo??
Trimmed off the minor fat cap:
Dry brined overnight, Hank's Bona Fide Beef Rub 30 min before, and at 45 minutes into the cook at the warp-speed temps:
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Geez Dave. You’re killing me! Now I need some beef ribs. You set the bar incredibly high with yours.Comment
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The only explanation I can think of seems to be that the grate probe was not really reading the temp the meat was seeing for some as yet undetermined reason.
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They sure did turn out dang good looking.
And to think, you were all worried and stuff. 😥
This is one for the books no doubt.Comment
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Nice recovery, Pitmaster. They look exceptional.Comment
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Thanks for all the moral support folks! Definitely going to do some careful measurements with probes clipped above and below the cooking grate in several spots to get a handle on what the vertical temp gradients are like. I'll do the experiment with both this Royal Oak charcoal I have on hand and with some more B&B, which is what I was using in all prior kettle cooks. It's still difficult for me to understand how the temps could have been so much hotter than expected to have accelerated the cook this much. But hey, it happened! The evidence is unmistakable (although it has all been eaten!!).Comment
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Meat and heat,,,,
U cook them the same and they all cook different,,,,Comment
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