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New guy with a BBR question

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  • Parkin
    Club Member
    • Jul 2020
    • 66
    • Scottsdale AZ

    New guy with a BBR question

    Hey everyone. Got a question...for the 4th I smoked 2 slabs of Smithfield Natural Baby Backs following Meatheads Last Meal Ribs recipe. Using an OKJ Bronco 225-230 steady temp...they came out great, but I had them in for over 8 hours and finally pulled them even though I thought they could have gone a hair longer...do I just chalk it up to the meat doing what it was going to do? They did turn out really good, just wondering if anyone had any thoughts on why it took so long. CHEERS!
    Attached Files
    Last edited by Parkin; July 5, 2020, 11:08 PM.
  • jgreen
    Charter Member
    • Oct 2014
    • 2715
    • Winnipeg Manitoba Canada
    • Cookers:
      Broil King XL
      Broil King Smoke
      Weber Kettle 26
      Grilla Pellet smoker
      Capital 40 natural gas
      Napoleon Pro 22 kettle

      Thermometer:
      Maverick 733
      Thermapen (ok..4 thermapens)
      Thermo works DOT (or two)
      Fireboard (probably my favourite)
      Thermworks Smoke (or two)

      Accessories:
      SnS (original, plus and XL)
      DnG pans, 6 or 7 of these
      Vortex
      Grillgrates
      and, maybe some other toys as well

    #2
    How did you measure temp? If it was with an accurate thermometer at grate level that seems long for backs, but sometimes it just takes longer.

    Comment


    • Parkin
      Parkin commented
      Editing a comment
      Just ran a check on my thermometer and it checks out OK. Reads 210 for boiling water and I'm at about 1400' elev.

    • ecowper
      ecowper commented
      Editing a comment
      Parkin That Maverick Redi-Chek (assuming the ET-732) is one of the best thermometers out there. Rock solid, dependable temp reading, easy to use. It’s all I used until I got a Fireboard.

    • BFlynn
      BFlynn commented
      Editing a comment
      What he said! +10
  • rickgregory
    Founding Member
    • Aug 2014
    • 632
    • Seattle, WA

    #3
    seems long but...225 isn't a magic temp. Do them at 250 or even 275.

    Comment

    • ecowper
      Founding Member
      • Jul 2014
      • 3149
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 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"


        Eric Cowperthwaite aka ecowper

      #4
      I cook ribs around 250F ... and back ribs at that temp typically take about 4 hours. Sometimes, though, they get grumpy and stubborn and take 5 or even 6 hours.

      Comment


      • Parkin
        Parkin commented
        Editing a comment
        Sounds like that lines with my times at lower temp for stubborn ribs.Thx!

      • ecowper
        ecowper commented
        Editing a comment
        Parkin absolutely. Your outcome looks great, so I don’t think you messed anything up. I think you just had a weird, stubborn bunch of ribs.

      • ecowper
        ecowper commented
        Editing a comment
        Parkin the other thing I’ve noticed is that if the butcher left a lot of the loin on the ribs, they take quite a bit longer to cook.
    • Jfrosty27
      Club Member
      • Mar 2020
      • 574
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        SnS Deluxe
        Vortex
        The Orion Cooker convection cooker/smoker (two of them)
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      #5
      Yeah this happened to me on my last rib cook. Nearly 7 hrs at 235*. No wrap. Spritz every hour. Sometime you just gotta be patient.

      Comment

      • Steve74
        Club Member
        • Jul 2019
        • 54
        • MI.

        #6
        Wow, those ribs look great!

        Comment

        • smokin fool
          Club Member
          • Apr 2019
          • 1668
          • Mississauga, Ont

          #7
          Bro, I’d be all over those
          Lots of great advice here only thing I can add is no two cooks are ever the same keep at it👍

          Comment

          • Whiskeyman53
            Club Member
            • May 2020
            • 85
            • Massachusetts

            #8
            I always plan on a cook going longer than expected . The variables are just unpredictable. I always smoke ribs the day before and on the next day place them in rib racks over coals to heat up and finish off with sauce if wanted. This seems to render more of the solids and open up charred flavors. Looking at those ribs it was time well spent, great job.

            Comment


            • smokin fool
              smokin fool commented
              Editing a comment
              10-4 if the family gets too hungry they can make KD
              At least your happy
          • BFlynn
            Charter Member
            • Oct 2014
            • 752
            • Third Coast

            #9
            What did the ribs weigh?

            I normally try to get bb racks about 2.5 lbs.
            Lately the Kroger has been packaging them at 3.5-4 lbs by adding loin meat.

            Those take a bit longer.

            Still, those ribs look great. If they take 8 hrs every time and come out like that everytime, I would cook 8 hr ribs

            If the bark was good, and the smoke was good, and the texture was how you like..... Don't change a damn thing

            And that maverick is a solid unit. Mine served me well even after it partially melted.
            Last edited by BFlynn; July 5, 2020, 06:20 PM.

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9657
              • East Texas
              • Pit Barrel Cooker "Texas Brisket Edition"
                Weber One Touch Premium Copper 22" Kettle (gift)
                Slow 'n Sear for 22" Kettle
                Weber One Touch Premium Black 26" Kettle (gift)
                Slow 'n Sear XL for 26" Kettle (gift)
                Weber Smokey Joe Gold
                Weber Rapid Fire Chimney
                Vortex
                Maverick ET-732 White
                Maverick ET-732 Copper
                2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
                Thermoworks Thermapen w/ Back light (gift)
                Thermoworks Timestick
                Cambro Model 300MPC110 w/ Winco SS Pans
                B & B and Kingsford Charcoal
                B & B Pellets

              #10
              I started running my ribs 275-300-ish. Gives me better bark and SLC's can be done in well under 5 hours.

              Comment


              • klflowers
                klflowers commented
                Editing a comment
                I need to do that. I did some St Louis Saturday at 235 or so and they too close to 7 hours.
            • RonB
              Club Member
              • Apr 2016
              • 12529
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
                Pizza insert
                Rotisserie
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #11
              Ya done good, but there's a lot of meat on those ribs, so I don't think the time is way out of whack. Take the amount of meat on the ribs into account when you make your cookin' plans and add time when you have very thick ribs.

              Comment

              • droopie69
                Charter Member
                • May 2015
                • 170
                • Cordova, TN

                #12
                Cut the racks into 3, 2, or even 1 (known as blasphemy ribs) bones. You'll get more surface area for rub, and they'll cook faster. They taste just as good as a full rack.

                Comment

                • Parkin
                  Club Member
                  • Jul 2020
                  • 66
                  • Scottsdale AZ

                  #13
                  Thanks everyone for the input. They were about 4lbs per slab, so.... The ribs did come out great and if it takes 8 hours to get them that way, I'm good with that! Also, glad The Maverick is still kicking.

                  Comment

                  • Sweaty Paul
                    Founding Member
                    • Aug 2014
                    • 1403
                    • Hays, KS
                    • Green Mountain Grill - Jim Bowie
                      (I've never regretted having too much grate space).

                      Weber Genesis Gas grill
                      Weber Kettle grills x 2

                    #14
                    They look good. Sometimes at lower temps they just take longer.

                    Comment

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