I followed Meatheads Last Meal ribs with my Bronco and some die hard bbq fans (my in-laws) said they were the best ribs they had tasted. I'm switching to winter cooking mode and tried to duplicate that on a Silverbac pellet grill. It was a hard fail.
I cooked two racks of St. Louis ribs at 225 grate temp each about 4 lbs. EIGHT hours later, they seemed done, but each was hard and tough on the outside and not at all tender on the inside. Eight hours seems like a LONG time for ribs. What should I do differently next time?
On my Recteq, I run the temp at 250 and the STL’s usually take 6-7 hours. No wrapping. At 4 lbs those are some pretty big racks. So at 225 8 hours+ isn’t a big surprise. The answer is a higher cooker temp. Also you can wrap after about 3 hours. That will speed things up.
Yuppers, up that temp, I do ribs in the 300 range mostly depending on the smokers mood usually in 4 hours or so.
Also take into consideration you mighta got "those Ribs"....may just have been the meat and nothing you did wrong.
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4lbs are large ribs, they just needed higher temp or more time. I've had 9hr ribs before, 4lb back ribs. I too felt it was a disaster. I look for ribs 3lb or less after that experience.
I would wrap a 4 pound rack after 3 hours for about 2 hours, and pour bout 4 oz of apple juice in the wrap. Finish unwrapped for ~1-2 hours.
Then bend test or toothpick test.
If that doesn’t make sense maybe Panhead John could translate into proper english for me 😁
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In the winter I run my pellet grill at a higher temperature than when it's warmer. I also spritz more due to the higher temperature and the drier air outside and in the grill. Ribs have a mind of their own and don't recognize time. Cook until probe tender especially in the colder temperatures. Wrap in foil with apple juice to speed up the process and help with tenderness.
Let me get this straight...
You want Panhead John to translate into proper English?
My friend is capable of many things, granted. But, proper English? I wouldn't even attempt that so I couldn't, in good conscience, ask him to try...
The Bronco was perfect for flavor and moisture. I noticed that the Bronco needs some help in the (cold) winter so it doesn't burn through the charcoal so quickly and I just didn't want to start with a welding blanket. If I get food on the blanket and then store it in the garage I will be inviting all sorts of critters to come and take a look.
I'm going to up the temp and maybe add a gasket door seal to the pellet grill.
The problem with hitting it out of the park on the Bronco is there is only one direction to go from there. The good thing about making ribs that were so bad even I didn't want them is there is only one place to go from there too .
I have also thrown a welding blanket over a pellet grill to help in the winter for temp control, however, have been sure to make sure it is well away from “the meat juice/debris/spill zone” when I access the food. I tend to do everything at 250 anymore and find I have great results.
Why would you get food on the blanket? And, while it will burn more coals in the cold than when it's warmer, use B&B which burn longer than Kingsford etc.
I definitely understand the frustration over the ribs. I
echo the advice to buy and cook 3 lb or below racks in the future. Or, you can buy pigskit from Porter Road, which is what I do when I want a rib meal. They taste like pure pork ribs with no bones or struggles to find the right rack.
You’ve probably had Beef Brisket, but have you ever even heard of Pork Brisket? This awesome cut flies under the radar, despite being one of the best cuts for BBQ. If you're just getting comfortable with your smoker and want a cut that's fatty enough to stay moist without much effort, this is the cut for you. It's also
Thanks for the links…utilized the first timer one and placed an order yesterday for the pork brisket, tri-tip, couple slabs of ribs, hot dogs and a pound of burger.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
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Something is off with what I read about cook times and temps here. I guess I cook between 275 and 325 F, and that explains why a rib cook for me is closer to three hours for clinging slightly to the bone tasty deliciousness.
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