I’m smoking some Sam’s wibs on the Camp Chef Pellet Paradise cooker at 225° high smoke. 😁 I’m at hour 6 and V&T 4 😵💫. I read 195° IT between the bones. Are they done or should I wait until 202° IT. One more V&T and I’m done! 😂
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Bend test has been spotty for me, and I never use IT on ribs as they are too thin, so I always probe test. Considering how the meat is pulling away from the rib in the middle, i'd say done and would expect the probe to glide right through them
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Ok, I pulled them at 6:15 hours. The small wibs passed the bend test, the large wibs didn’t. As noted, they had good pull back and I was hungry! I ate the ones on the small side and they were excellent! The final wibs temped out at 195° IT.
The rest are going in vac-pack for upcoming camping trip with sous-vide!
I took them this far out in time because wibs never pass the bend test for me in my pellet cooker, figured I would characterize the longer cook. I think these meaty wibs are 6+ hours in my cooker.
I find that BBR, esp the meaty ones, just don't work well with the bend test and at 225 they take forever. I generally cook them in the 250-270 range and I test for doneness by feel by probing between the bones.
Given what you had going on I'd have done the same thing. Nice job noob!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
When the BBRs dropped onto the coals in the PBCjr I knew they were overcooked. I got used to looking for pullback on the bones. I have some BBR sections in vacuum-sealed bags in the freezer. I don't have a sous vide setup I just heat the bags slowly in a pot of water.
Good looking ribs, nice cook. Bend test never worked for me, I just do some temp probing and look. We do quite a bit of camping reheating like you are showing. Just for ease of camping clean up and handling I'll cut my ribs before vacuum sealing. One less messy job.
How long have you been around here? 😉 Forget temping ribs or doing the bend test. They’re done when a toothpick slides in with no resistance. They looked done to me.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I got used to looking for pullback on the bones. I have some BBR sections in vacuum-sealed bags in the freezer. I don't have a sous vide setup I just heat the bags slowly in a pot of water. 
Comment