« previous next »
Pages: [1] 2 3   Go Down

Author Topic: Newbie checking in!  (Read 4071 times)

0 Members and 1 Guest are viewing this topic.

Offline 65ACODE

  • Newbie
  • *
  • Posts: 4
Newbie checking in!
« Reply #-1 on: July 28, 2013, 12:04:44 PM »
Greetings from the Rocky Mountains!

I've always been interested in getting more serious about BBQ and smoking, but haven't made the time until now.  I built an UDS and tried ribs for the first time this week.  They turned out OK, but there's definitely room for improvement.  I also picked up a used Traeger this weekend, so the addiction is in full swing!   :)

I'll have to use the search function for tips on why the ribs were a bit 'rubbery' (is that even a word?).  My guess is they were slightly

Looking forward to participating with you all, my family and I are having a ton of fun with this together!

Brent
« Last Edit: July 28, 2013, 12:07:41 PM by 65ACODE »
Logged

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16852
Re: Newbie checking in!
« on: July 28, 2013, 12:09:08 PM »
Howdy Brent from Southern California.
Logged
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32

Offline Keymaster

  • Hero Member
  • *****
  • Posts: 4228
    • Keymaster Kitchen
Re: Newbie checking in!
« Reply #1 on: July 28, 2013, 12:18:23 PM »
Welcome aboard Brent!! Just wondering what temperature and length of time you cooked them Rubs ribs :) I think most around these parts cook them low and slow at 225° F for 5-6 hours, some people foil and some don't. I think sparky may have made a rib cookin tutorial on this fine forum somewhere.
Logged

Offline drholly

  • Member No Longer With Us
  • Hero Member
  • *****
  • Posts: 10158
  • Brooklyn Park, MN
Re: Newbie checking in!
« Reply #2 on: July 28, 2013, 01:40:51 PM »
Welcome from Minnesota!
Logged
You can't catch a fish if you don't get a line wet...
Pit Barrel Cooker, Char Broil Electric Smoker, Charbroil Prototype Kettleman, Char Broil 500X, Blackstone Flat Top, Char-Broil SRG, Weber Performer, ANOVA sous vide device, Lodge Hibachi, Discada, Chimenea, fire pit, hunk of pink salt...
Member #

Offline Pappymn

  • Hero Member
  • *****
  • Posts: 12342
Newbie checking in!
« Reply #3 on: July 28, 2013, 01:41:30 PM »
Welcome from Minnesota. Great people here. Post pics or it didn't happen
Logged
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline Pappymn

  • Hero Member
  • *****
  • Posts: 12342
Newbie checking in!
« Reply #4 on: July 28, 2013, 01:42:05 PM »
Quote from: drholly on July 28, 2013, 01:40:51 PM
Welcome from Minnesota!

You sneaky dog......got me by seconds ;)
Logged
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline Jaxon

  • Hero Member
  • *****
  • Posts: 3467
Re: Newbie checking in!
« Reply #5 on: July 28, 2013, 02:07:47 PM »
Hey, Brent...welcome from middle Georgia.

I'm learnin' how to cook ribs, too.  One of the guys will come along directly and give you some pointers on how to cook great ribs.


B T W, if it involves a foil pouch...don't listen...run away.

 ;D
Logged
<><
You're at the top of the food chain...eat like it!

Offline UWFSAE

  • Hero Member
  • *****
  • Posts: 678
Re: Newbie checking in!
« Reply #6 on: July 28, 2013, 02:34:27 PM »
Welcome from Houston, TX!
Logged
Joe from Crosby, TX
_______________________________________
Blaz'n Grill Works Grid Iron w/ Pro Shelves & Comp Cart
Smokin-It #3
Weber Genesis E-330

Offline CDN Smoker

  • Hero Member
  • *****
  • Posts: 5297
  • Manitoba, Canada
Re: Newbie checking in!
« Reply #7 on: July 28, 2013, 02:46:58 PM »
Welcome from Manitoba, Canada
Logged
"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline Palmyrasteak

  • Sr. Member
  • ****
  • Posts: 280
Re: Newbie checking in!
« Reply #8 on: July 28, 2013, 03:12:03 PM »
Welcome! You will find a lot of good info here.  :)
Logged

Offline muebe

  • Hero Member
  • *****
  • Posts: 14918
  • Santa Clarita,Ca
Re: Newbie checking in!
« Reply #9 on: July 28, 2013, 04:22:37 PM »
Welcome from Southern California.

If the ribs were rubbery they might have been underdone. Tell us the details of the cook. The type of ribs, cooking temps and time etc. then we can give you an idea of what might have happened.
Logged
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16852
Re: Newbie checking in!
« Reply #10 on: July 28, 2013, 04:25:10 PM »
Sounds like he might need a Camp Chef Pellet Grill and Smoker from Pellet Grill Outfitters

I know, I know.....shameless plug......
Logged
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32

Offline mikecorn.1

  • Hero Member
  • *****
  • Posts: 3365
  • Richwood, Texas
Newbie checking in!
« Reply #11 on: July 28, 2013, 04:46:44 PM »
Welcome aboard, from south Texas.


Mike
Sent from my iPhone 5 using Tapatalk
Logged
MIKE
Bradley DBS4 (dual 500w, fan)
Charbroil SRG
Pit Barrel Cooker
New Braunfels Hondo Smoker

Offline TwoPockets

  • Hero Member
  • *****
  • Posts: 4897
Re: Newbie checking in!
« Reply #12 on: July 28, 2013, 05:13:16 PM »
Welcome from mid Alabama.
Logged
Ken

Weber Performer charcoal grill
Char-Broil The Big Easy
Char-Broil H20 electric smoker (back from the dead)
Camp Chef Expedition propane outdoor range
Camp Chef Italia Artisan pizza oven
Half a ton(literally) of cast iron cookware

Offline 65ACODE

  • Newbie
  • *
  • Posts: 4
Re: Newbie checking in!
« Reply #13 on: July 28, 2013, 06:13:25 PM »
Thanks for the warm reception!

I've tried to keep detailed notes on my UDS vent settings, drum temp (via Maverick), duration, even ambient temps.  Here's what I did on the last cook, 3 racks of St Louis Style Ribs:

Drum temp 225F (it drifted a bit, but +\- 10F was all)
2.5 hrs on the grill
Removed and placed in foil with some apple juice (2/3 cup or so in each foiled rack)
Back on the grill for 1.5 hrs.  Meat seemed to have pulled away from the bones at the ends of the rack by a 1/4" or so at this point.
Removed from foil, brushed on some sauce and left on the grill for 20 minutes.

Total cooking time was about 4 1/2 hours.

http://i1348.photobucket.com/albums/p722/65acode/image_zpscd76028b.jpg

http://i1348.photobucket.com/albums/p722/65acode/image_zpscb7cab70.jpg

Brent
« Last Edit: July 28, 2013, 06:15:50 PM by 65ACODE »
Logged
Pages: [1] 2 3   Go Up
« previous next »