We've got plenty!
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Just some BGE advice. Get that sucker up to about 500, then clamp down the vents to about 1/8" and let it come down to 225. Because of the insulation of the ceramic, once it hits target it will be extremely stable. If 1/8" doesn't do it, just keep nicking them closed little by little until you get the 225.Comment
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I don't have a BGE. Using an electric.Comment
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dew, we need some pics in the What are you cooking thread!
Last edited by Jon Solberg; December 27, 2014, 06:45 PM.
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Did some last meal ribs last night. Turned out awesome. I added some of my own spicy glaze.Attached FilesComment
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Doing the Last meal ribs and just wondering if basting during smoking with something like apple juice is needed or not?
tia
AlComment
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AllenW if I wrap them after about 3 hours, I sometimes I add just a little apple juice (I use Apple wood).
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AllenW If this is the first time you're doing LMR then I would suggest to follow the recipe to the T. Form an opinion from the result and then go to town with changing it if you like. I don't usually baste ribs as it can remove seasoning and usually takes longer to cook. I likes them just the way they are
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My only cooker right now is a big green egg. I've done the spare ribs on it a number of times and a number of different ways. If I am after low and slow dry ribs I figure a minimum of six hours. The Texas crutch can certainly speed things up. I once followed a recipe that called for an hour to an hour and a half at 275°. Then wrap with liquid for an hour to an hour and a half at 275°. They tasted fine but when I pick them up bones fell out. Next time I'll try an hour and a half unwrapped, 30 minutes wrapped, and a half hour unwrapped. That might meet your time constraints.
As for heat fluctuations, if the temp in the egg gets too high the chuncks will burn rather than smolderr raising your temperature. Also, if you have lots of small prices of charcoal they will burn fast raising your temperature. You will always get temperature fluctuations with lump charcoal. As long as you stay between 225 and 275 you should be fine. Try shooting for 235 or 250 which will give you some room on both the up and down side.Comment
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Welcome to The Pit KiloVolt89! Great having you here! You included a bio in your first post!Originally posted by KiloVolt89
I'll try to help...
1) Salt should sit on the meat the longest, it is what actually penetrates the meat fibers, nothing else does (well, sugar to a very limited degree). When you get a chance, check out Dr Blonder's seminar on the Magic of Salt in our Videos/Seminars channel. It's quite eye opening... Anyway, here's what I do. I salt mine anywhere from an hour before smoking-while the smoker's heating up- to overnight. Ribs are relatively thin, so they don't really require a loooong dry brine time. But more time is better as a general rule. Pepper will do nothing as it sits on the meat. Neither will the rest of your rub. Add all of that right before you're ready to smoke, or when you add the salt, it really doesn't matter. Just give the salt time, that's what matters.
2) Skip the foil. You don't eat the bones, so if they get a wee bit toasted it shouldn't matter. Set up your grill in a 2-zone setup. Meathead has that outline for gas grills too on the main AmazingRibs site under calibrating grills. If you have a good 2-zone setup you shouldn't get burnt bones. Generally speaking, the "best" ribs are not fall-apart as is popular misconception. You want them tender but still holding to the bone requiring a little tug from the teeth to eat. Wrapping them in foil will up your chances of getting them a little overcooked, which will cause them to be fall-apart. Now, if you or your GF prefer them fall-apart, then that's all that matters. But I would say skip the foil entirely if you have them cooking on the indirect side of your grill.
On to further business....
Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.
Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!
Hope to hear & see more from you!Comment
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Thanks for the prompt info Huskee! Excited to be on the site!
I let the salt sit the longest, then hit it with the Tuffy Rub/ little Trigg rub / paprika / brown sugar. Put it in the fridge for 30 since Meathead noted that cold meat attracts smoke faster; can't wait til that book comes out in May. Little hard to get a specific temp with the gas grill, but looks like it's rolling along at about 260. Will lift the lid in 3 hours to check since I don't have to lift after 2 to transfer to foil! Ribs are on the indirect side of the grill. Definitely need to invest in a thermometer for the grill and a thermometer for the meat, just a little hard right now to drop 90 on a Thermapen! There are cheaper options so I will be browsing that section of the site. Next step I want to get into is preparing a rub on my own from scratch, perhaps the Memphis Dust one.
Quick Q about the ribs. Probably will try the bend test after 4 hours or so, so if it cracks then, is it harmful to THEN add the sauce to caramelize? That's another 15 or so on the grill, so if they're ready I don't want to go over the mark just to get the sauce! But it would be hard to time if i hit it with sauce then did the bend test, as they would either be on too long or the sauce softens the bark and no cracking appears.
It's awesome that I can use this to as questions! Usually kind of just googled or winged it, as none of my friends seem to be into barbeque at the same level of my interest in it or have cooked more than a burger or steak. Which just means I have no competition for head pitmaster of the crew! woo!
Checked out the Homework page too and made a post on the Intro, so I'm well on my way to getting the feet wet! And well on my way into beer #1. I think it's bad luck to not crack one and toast your grill for a Good Cook when you first shut the lid on the raw meat. Just saying.Last edited by KiloVolt89; February 27, 2016, 12:44 PM.Comment
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KiloVolt89 Lol, yes an adult beverage must be in hand for a cook to progress properly, at least that's what I've always lived by! If your primary focus is smoking ribs, you don't need a Thermapen. We go by the bend test for proper doneness, not spot checking their temp. I recommend the $60 Maverick ET-732. It has 2 probes, one for the grate/cooker temp, and one for meat, or 2 for the cooker temp if you're doing ribs. It's wireless- you can see your temps sitting on your couch, and has programmable alarms so you don' cook at 350 w/o knowing it!
As far as saucing when the bend test has checked out, yes! Sauce doesn't need much time to set. If I were saucing my ribs (I usually don't) I'd do it as soon as the ribs were ready, then do a quick sauce & sizzle. Meathead's LMR article touches on some saucing strategies toward the end.
You're in a great place for asking BBQ questions! We'll usually refer you to an article/recipe that explains the questions thoroughly, but there's also plenty of experience to share from our many members.Comment
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Done and off the grill, and I've got a severe case of Couchlock. Not movin very far for the rest of the night! Some pics from the cook. Took about 4.5 hours, a few brewskis, and a stogie. Worth it. every time.
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My DW is out of town, and I have promised to use my new SnS to make her some perfect ribs when she comes home. She's already been very pleased with our first ribeye and spatchcocked chicken, so the pressure is on!
So, may plan this week is to do some practice ribs. I got a slab of StLouis style spareribs, which I want to turn into LMRs.
And here is the question: since there is only me to test them, should I make any changes to the Last Meal Ribs recipe for just half a slab? Since the thickness will be normal -- but only half as long -- should I still expect to cook 'em low and slow for 5-6 hours, as you would for a full rack?
Awaiting your collective advice...Comment
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Originally posted by GilaMonster View PostMy DW is out of town, and I have promised to use my new SnS to make her some perfect ribs when she comes home. She's already been very pleased with our first ribeye and spatchcocked chicken, so the pressure is on!
So, may plan this week is to do some practice ribs. I got a slab of StLouis style spareribs, which I want to turn into LMRs.
And here is the question: since there is only me to test them, should I make any changes to the Last Meal Ribs recipe for just half a slab? Since the thickness will be normal -- but only half as long -- should I still expect to cook 'em low and slow for 5-6 hours, as you would for a full rack?
Awaiting your collective advice...
Well GilaMonster with LMR the only thing you are really making is the MD. I usually make more MD when the shaker I have gets to be about 1/4. But I always have a large shaker of MD around. It is part of my spice rack like Garlic Salt and Lawry's Seasoned Salt.
So just make up a huge jar and spread the MD love!
As for time it all depends. But I would probably check those after a couple / few hours since they should go a bit quicker.
Enjoy!Comment
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Hey guys, I'm smoking my ribs in a Weber. Everything is good to go but the thicker portion of the ribs has been a little dry. I wrap them for the last hour with a little butter buy can't get them moist. Five hours of total smoke time at 225. Suggestions?Comment
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