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Author Topic: Newbie checking in!  (Read 4069 times)

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Offline Pappymn

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Newbie checking in!
« Reply #14 on: July 28, 2013, 06:59:09 PM »
I toothpick test for tenderness. My ribs usually take 4-4.5 hours at 275. So Muebe may be right.

And since you are new here. Muebe has been tested and verified to be 99.7% accurate ???
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Offline muebe

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Re: Newbie checking in!
« Reply #15 on: July 28, 2013, 07:14:19 PM »
Well they look really good. How was the bite? Did they pull away cleanly from the bone? They look like they are done. Sounds like you followed everything right. Maybe a bad rack of ribs?

I like to do my St.Louis spares at 260F and do 2-1-0.5

2 hours naked. One hour foiled. Then 30 minutes unfoiled to firm them back up a bit. That gives me a rib that pulls away from the bone but is also firm. I don't like mushy ribs.
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Offline 65ACODE

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Re: Newbie checking in!
« Reply #16 on: July 29, 2013, 12:56:58 AM »
Quote from: muebe on July 28, 2013, 07:14:19 PM
Well they look really good. How was the bite? Did they pull away cleanly from the bone? They look like they are done. Sounds like you followed everything right. Maybe a bad rack of ribs?

I like to do my St.Louis spares at 260F and do 2-1-0.5

2 hours naked. One hour foiled. Then 30 minutes unfoiled to firm them back up a bit. That gives me a rib that pulls away from the bone but is also firm. I don't like mushy ribs.


They didn't pull away cleanly which tells me I should have left them on longer.  I don't have enough experience however to know if I should have left them on longer before I foiled them, or while they were sealed up in foil....or, both?
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Offline 65ACODE

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Re: Newbie checking in!
« Reply #17 on: July 29, 2013, 01:01:23 AM »
I'm happy to say that my second attempt at ribs was much, much better!  Overall I didn't change much other than extending the amount of time on the grill.  It was nearly a 3.5/2/.5 mix.  They ribs stayed on the bone as I cut them apart, but not by much.  It didn't take any effort to pull the meat off of the bone while eating.  The flavor was good, nice smoke penetration, and they had good moisture content.

Now that I have a successful rib cook under my belt, what would you all recommend for me next?

Brent
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Offline sliding_billy

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Re: Newbie checking in!
« Reply #18 on: July 29, 2013, 04:56:19 AM »
Greetings from North Texas.
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Offline Sam3

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Re: Newbie checking in!
« Reply #19 on: July 29, 2013, 05:59:34 AM »
Welcome from NW New Jersey, glad you're here!
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Offline Hub

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Re: Newbie checking in!
« Reply #20 on: July 29, 2013, 08:16:21 AM »
Welcome, Brent  ;D

Check out articles on both pellet cooking/cookers and ribs in my section.  Also just take a tour around the site and see some awesome ribs that have been posted in several places -- Red Meats being a good slot to start in.  Finally, don't be bashful about posting questions and your results.  Very friendly crowd here . . .

Hub
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Offline smokeasaurus

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Re: Newbie checking in!
« Reply #21 on: July 29, 2013, 08:25:21 AM »
Quote from: 65ACODE on July 29, 2013, 01:01:23 AM
I'm happy to say that my second attempt at ribs was much, much better!  Overall I didn't change much other than extending the amount of time on the grill.  It was nearly a 3.5/2/.5 mix.  They ribs stayed on the bone as I cut them apart, but not by much.  It didn't take any effort to pull the meat off of the bone while eating.  The flavor was good, nice smoke penetration, and they had good moisture content.

Now that I have a successful rib cook under my belt, what would you all recommend for me next?

Brent

Sounds like it is time for a pork butt...very forgiving..heck, I haven't even ruined one..... ;)
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Offline Scallywag

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Re: Newbie checking in!
« Reply #22 on: July 29, 2013, 08:35:06 AM »
Welcome from Ontario, Canada!
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Offline Pappymn

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Newbie checking in!
« Reply #23 on: July 29, 2013, 09:16:38 AM »
I agree with Smoke. Pork butt!
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Offline Pam Gould

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Re: Newbie checking in!
« Reply #24 on: July 29, 2013, 04:33:54 PM »
Hi and welcome from NW Ohio.  Pam .☆´¯`•.¸¸. ི♥ྀ
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Offline ACW3

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Re: Newbie checking in!
« Reply #25 on: July 29, 2013, 06:54:07 PM »
Another welcome from North Carolina.  Check out my buddy Sparky's rib cooks.  He is THE MAN when it comes to cooking great ribs.

Art
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Offline IR2dum

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Re: Newbie checking in!
« Reply #26 on: July 30, 2013, 02:47:07 AM »
Welcome from Houston.
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Offline mikecorn.1

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Newbie checking in!
« Reply #27 on: August 01, 2013, 09:28:55 PM »
Welcome aboard, from south Texas.


Mike
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Offline fishingbouchman

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Re: Newbie checking in!
« Reply #28 on: August 03, 2013, 04:28:27 AM »
welcome from southwest washington
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