Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
The last couple of times I did LMR it took at least 9 hours to get the "crack". They were BBs from Costco. Results were kind of mushy and the meat kind of stuck to the the top of the teeth. So could the problem be?...
1. Costco ribs being 3+ pounds each are too thick? Maybe they get overdone before they are ready to crack?
2. Too much Memphis Dust creating too thick of a bark which takes longer to crack?
sometimes loin back or baby back ribs won't follow the bend test rules because they are thicker or have a lot of loin meat which won't really crack well. i try to use the toothpick/probe tender method for those ribs
Think I'd bump the temp up closer to 250. I do loin back ribs all the time and run around 3lbs per rack. The bend test has never failed me. Mine normally go between 5 and 6 hours on the stick burner and usually closer to 5. I run my temp around 250. I lay the rub on pretty thick on ribs and do spritz them 3 or 4 times during the cook. I don't have a Costco so I get mine from a local food service company as I buy by the case. I usually get the Smithfield brand. Always very meaty and great flavor.
With pork back ribs selling for $3.99/# (or more) and boneless pork loin frequently less than $2.00/# it's not hard to imagine how "baby backs" end up with so much (very lean) loin meat on them. Totally different cut all of a sudden, with a totally different cook... My number 1 reason for choosing spares or St. Louis style when I want pork ribs!!!
The ribs I get from BJ’s are pretty thick. They usually take 6 hours on the Weber Kettle @ 225to 250. Sometimes they don’t crack a lot but I check the thickest part with a probe thermometer for temp and tenderness. I also lay on the Memphis dust pretty thick.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
3lbers at 225 seem to take me about 5 or 6, maybe 7 if they're thicker than average; at 250-275 I can shave off an hour, give or take. Over 3lbs, say 3.5 or 3.75 (huge BBs) or 3.75-4lb StL have both taken me 7, 8, or even 9 hrs before, at 225 ish. I will not buy large loin backs any more, I prefer them to be actual "baby" backs, which to me is 2.5 to 2.75 lbs max and no larger.
The trouble as I see it with thick/large loin backs is all that loin meat on top prevents the 'crack' from showing when it otherwise would. So you tend to cook it longer, and in so doing that drier loin meat gets even drier. Then you're left with a dry not-as-pleasant rack of large ribs that took too long.
This is EXACTLY what happened to me today. First time with "Baby Backs". They were meaty for sure with a lot of loin meat. They sorta cracked at 5 hours. But they were dry....I'll go back to St Louis cut.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I agree, I don't ever use the crack test on baby backs. It works with STL, but baby backs have never done so for me. I used to do them about 3h and they were cooked and everyone raved about them. Then I started going 4-5h and they are fall-apart tender and everyone raves even more. I can't fathom going 9+ hours. I don't even know what they would be like. I honestly wouldn't want them any softer than I am getting from them right now, trying to cut them apart, even with a reasonably sharp knife, half the time, trying to cut through the park, the meat just pulls away from the adjacent bone.
I got over the hump of that some of the myths, stories, opinions, timing, techniques, what have you, that I have heard about any cook over the years may or may not apply.
I don't disregard them but use them as a means to avoid "gotchas".
That's why we post stuff. So much great info on this forum.
Use your cooking instincts and by golly temperature always prevails.
If they stick to your teeth they sound overcooked. My smoker/me make a ton of steam/moisture from water pan. It makes bark form much later in the cook. I have used a couple road pavers, giant bricks, as heat sinks in the water pan lately and it helps, Less surface area of water pan for evaporation.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
The bend test does not work for back ribs. You need to cook back ribs to time, not bend/crack. And probe check the ribs for done. Especially the Costco back ribs in the cryovac packages ... those are are really meaty and just won’t bend/crack until they are way over cooked .... and that is why the ribs were mushy/sticky.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
ecowper I did another Costco rack this past weekend and did the probe test instead. I think I still slightly overcooked them (6hrs I think), but they were way better. I think I may prefer the ole 3-2-1 method. Losing a crunchy bark isn't as important to me as flavor and texture.
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