I never could get the bend test to work for me--it was never reliable from one cook to the next. I use the short needle probe sold by Fireboard . It works like a charm.
Kathryn
Kathryn
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Kathryn. I just got a set of the short needle probes but have not used them yet. Where do you place them on the ribs? Halfway in length in the middle of the meaty part or near the end which is a little thicker meat? Still shooting for 203? -
jlazar , I place the short skinny probe into the muscle in the center of the rack, and when it reaches 195, I test the entire rack for doneness with my Thermapen. Works great. And yes, I shoot for somewhere around 203 unless it looks and feels right before that, around 200 maybe.
Those short needle probes are also great when grilling BS chicken breasts, fish, and kebabs. You're going to like using them.
K.
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Why hang in a WSM?
I don’t have an 18, but I think I cut the ribs in half and get 3 on each grill without rib-racks…
and I always use the water pan…Comment
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Another trick to cooking ribs on the 18" WSM ..... curl the rib rack into a circle, then pin the ends with a bamboo skewer.
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ecowper , ItsAllGoneToTheDogs , Temps were checked with multiple pro series probes on DOTs from Thermoworks--I feel pretty confident in their accuracy. Bottom had 2 probes on the grate just above the water pan, and the top I stuck through the top vent, making sure it wasn't touching the side of the WSM.
Washblue, I guess I just like cooking the racks whole, without cutting them up--no good functional reason! I was doing 3 racks this time, but I could easily fit 4 with the hanging setup.Last edited by harryrutland; February 24, 2023, 01:21 AM.Comment
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Success! Hung 4 racks, temps 225 to 235. Started checking them by poking and instant read around hour 4. They got up to around the high 160s by hour 5, but felt pretty soft, so I pulled them off. They didn't pull clean off the bone, but they were very tender, very juicy, and really good! Biiiig hit with all my guests ( I know, pretty daring to do the cook for guests without a success already under my belt). You all were absolutely right, they were just on for too long the first time. Thanks for the advice--lesson learned and this time was a definite win!Comment
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If you’re cooking at temps that low you should consider wrapping for an hour. You can put a little sauce in the foil, apple cider vinegar or butter. Or any combination. Maybe consider running temps a bit higher. My Pit Barrel runs in the 260-290 range. I don’t wrap at those temps and it always rocks them out.Comment
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There’s been a lot of good advice and let me toss a few items into the discussion.
Be sure you are measuring temperatures accurately. I use a WiFi four channel temperature device with one probe in the top and another in the side. The target is from 225 to 275 - closer to 250 is great. Kingsford blue burns cooler making it easier to control. Even then, the vents are closed up very tight during the second half of the cook which is five hours and no more. I don’t like wracks because it’s more cleanup time. I interlock the ribs on their edges and secure them with bamboo skewers. Be sure to leave air space everywhere. Parts that are touching won’t cook properly. Halfway through, they are flipped over and if I have some on both levels, the bottom and top are switched. I don’t test them. After five hours they’re done. If the temperatures run high for too long and the meat has pulled back more than a half inch or more, they might come off earlier. I stopped using water in the pan a while ago. There’s plenty of moisture in the ribs and plenty still when done. The pan is for dripping lard and to shield the wracks from direct heat. Choose your rub and a few chunks of wood and have at it.Attached FilesComment
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