Let's Talk BBQ

Welcome Center => New Member Introductions => Topic started by: 65ACODE on July 28, 2013, 12:04:44 PM

Title: Newbie checking in!
Post by: 65ACODE 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
Title: Re: Newbie checking in!
Post by: smokeasaurus on July 28, 2013, 12:09:08 PM: Howdy Brent from Southern California.
Title: Re: Newbie checking in!
Post by: Keymaster 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.
Title: Re: Newbie checking in!
Post by: drholly on July 28, 2013, 01:40:51 PM: Welcome from Minnesota!
Title: Newbie checking in!
Post by: Pappymn on July 28, 2013, 01:41:30 PM: Welcome from Minnesota. Great people here. Post pics or it didn't happen
Title: Newbie checking in!
Post by: Pappymn 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 ;)
Title: Re: Newbie checking in!
Post by: Jaxon 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
Title: Re: Newbie checking in!
Post by: UWFSAE on July 28, 2013, 02:34:27 PM: Welcome from Houston, TX!
Title: Re: Newbie checking in!
Post by: CDN Smoker on July 28, 2013, 02:46:58 PM: Welcome from Manitoba, Canada
Title: Re: Newbie checking in!
Post by: Palmyrasteak on July 28, 2013, 03:12:03 PM: Welcome! You will find a lot of good info here. :)
Title: Re: Newbie checking in!
Post by: muebe 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.
Title: Re: Newbie checking in!
Post by: smokeasaurus 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......(http://i1213.photobucket.com/albums/cc469/s1cott11/funny%20icons/icon_biggrin.gif) (http://s1213.photobucket.com/user/s1cott11/media/funny%20icons/icon_biggrin.gif.html)
Title: Newbie checking in!
Post by: mikecorn.1 on July 28, 2013, 04:46:44 PM: Welcome aboard, from south Texas.

Mike
Sent from my iPhone 5 using Tapatalk
Title: Re: Newbie checking in!
Post by: TwoPockets on July 28, 2013, 05:13:16 PM: Welcome from mid Alabama.
Title: Re: Newbie checking in!
Post by: 65ACODE 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
Title: Newbie checking in!
Post by: Pappymn 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 ???
Title: Re: Newbie checking in!
Post by: 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.
Title: Re: Newbie checking in!
Post by: 65ACODE 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?
Title: Re: Newbie checking in!
Post by: 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
Title: Re: Newbie checking in!
Post by: sliding_billy on July 29, 2013, 04:56:19 AM: Greetings from North Texas.
Title: Re: Newbie checking in!
Post by: Sam3 on July 29, 2013, 05:59:34 AM: Welcome from NW New Jersey, glad you're here!
Title: Re: Newbie checking in!
Post by: Hub 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
Title: Re: Newbie checking in!
Post by: smokeasaurus 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..... ;)
Title: Re: Newbie checking in!
Post by: Scallywag on July 29, 2013, 08:35:06 AM: Welcome from Ontario, Canada!
Title: Newbie checking in!
Post by: Pappymn on July 29, 2013, 09:16:38 AM: I agree with Smoke. Pork butt!
Title: Re: Newbie checking in!
Post by: Pam Gould on July 29, 2013, 04:33:54 PM: Hi and welcome from NW Ohio. Pam .☆´¯`•.¸¸. ི♥ྀ
Title: Re: Newbie checking in!
Post by: ACW3 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
Title: Re: Newbie checking in!
Post by: IR2dum on July 30, 2013, 02:47:07 AM: Welcome from Houston.
Title: Newbie checking in!
Post by: mikecorn.1 on August 01, 2013, 09:28:55 PM: Welcome aboard, from south Texas.

Mike
Sent from my iPhone 5 using Tapatalk
Title: Re: Newbie checking in!
Post by: fishingbouchman on August 03, 2013, 04:28:27 AM: welcome from southwest washington
Title: Re: Newbie checking in!
Post by: old sarge on August 03, 2013, 02:26:05 PM: Welcome from Arizona.