A first for me...they have been cooking low and slow on my GMG at 225° since 11:30 a.m. Almost 5 hours. Using a good digital thermometer (although they are too thin) it reads 127°. They don't crack when lifted. They seem really fatty but the fascia and fat were trimmed. How much longer? How do I finish them with sauce? How do I reheat them? (Yes. I have to.)
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
They go from tight to loose really quickly. My last set of SL Ribs, I took one rack off and we ate it, it was good but a little tough. By the time we were done with that one, the other one was perfect.
Keep your eye on them, they'll be done soon, probably less than an hour.
You can put the sauce on now, but be careful if there is a lot of sugar in the sauce because it burns at a lower temp then most other ingredients. Another point is that using sauce straight from the fridge may lower the temp of the ribs.
5 hr's at 225 and no joy? Like Mosca said, you should only need another hour. And i don't normally have any leftovers of note, and when i do, i typiclly de-bone the ribs and utilize the meat in a variety of different ways... on a sammich, salad or chopped up and topped in more bbq sauce over nooodles. let your imagination be your guide!
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I'd pop that temp up to 250, it won't hurt anything. I can't say about the sauce, I'd rather be looking right at them before I'd say. But probably wouldn't hurt, I don't think anything is going to burn.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
As others have noted, 5 hours may not be enough time, especially with a meatier rack. Sauce just at the end. For reheating, cut any remaining ribs into 2 or 3 bone sections, wrap tightly in foil. When ready to reheat, wrap in new foil with BBQ sauce, put in 325 degree oven and heat through but don't overcook. It is never as good as fresh off the cooker but it works if you want ribs the next day. They are not great more than 48 hrs later.
Thanks everyone. They are pretty. But I don't think I am a fan of SLR. Sorry but they are too too fatty. I had good cuts and the flavor was o.k. with a nice smoke ring and good bark. However, I will make a different choice next time. Haven't smoked a pork shoulder yet...maybe that will be better.
You may well be one of the people who prefer baby back ribs to St. Louis cut or spares.., To each his (her) own...I'm a spare rib fan from the git-go so won't argue other than to say I disagree! Fat is flavor!!!
Enjoy!
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