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Author Topic: A complete failure of a rib cook.  (Read 4060 times)

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Offline sparky

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A complete failure of a rib cook.
« Reply #-1 on: September 12, 2018, 07:12:53 PM »
26 love time.  I love smoking with my 26 kettle. 



Sometimes things don't always turn out the way you think it will.  This is the first time using weber charcoal and using hickory chucks.



I placed my hickory chucks under the charcoal.  Never did this method before either.  I have always put the chucks on top off the charcoal.



A little honey bee on the rib.



Set up my SnS and my 26 for smoking.



I will say that I'm my opinion the temp on this cook was too high.  270-290°.   After 2 hours this is how they looked.



I'm really not happy.  The sweetness of the rub and the high heat turned the rib too dark for my taste.



Some foil love might help.



After one hour wrapped up.



Put back on to set up a little.  Toothpick ready



Cut up.





Good bite to them but the taste was awful.  The hickory and the high heat made this ribs super icky.  Way too much smoke flavor. 



Still on that rib journey to find the perfect rib.



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Offline Ka Honu

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Re: A complete failure of a rib cook.
« on: September 12, 2018, 07:46:38 PM »
sparky - Don't feel too bad; even Pappy & I make the (very) occasional mistake. I'm guessing it won't happen often.
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Offline hikerman

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Re: A complete failure of a rib cook.
« Reply #1 on: September 12, 2018, 07:56:22 PM »
Gus, what I'm going to say might be tough for you to grip, but after watching all of your rib cooks with enthusiasm and a Fat Tire, me thinks you have already reached perfection brother. But it's tough at the top.....how do you top perfection?  8)
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Offline HighOnSmoke

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Re: A complete failure of a rib cook.
« Reply #2 on: September 12, 2018, 08:23:00 PM »
They still look good Sparky!
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Offline TMB

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Re: A complete failure of a rib cook.
« Reply #3 on: September 12, 2018, 09:25:11 PM »
Um, you did ask Kimmie if she wanted them  :D
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Offline Jaxon

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Re: A complete failure of a rib cook.
« Reply #4 on: September 13, 2018, 09:49:03 AM »
I feel your pain, Sparky.
I never know how my ribs will turn out...most are edible, but now and then, I get dog food out of the them.
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Offline Tailgating is my game

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Re: A complete failure of a rib cook.
« Reply #5 on: September 13, 2018, 10:52:37 AM »
They look good to me too
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Offline smokeasaurus

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Re: A complete failure of a rib cook.
« Reply #6 on: September 13, 2018, 04:49:47 PM »
Good looking ribs.

275 is not a bad temp for cooking ribs.

I am not a big fan of hickory.

Not sure if it was the Weber charcoal with hickory involved.


I never thought it was possible for you to think you had a bad rib cook.............but if this was a bad cook, it is probably your first and last one....... :)
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Offline TentHunteR

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Re: A complete failure of a rib cook.
« Reply #7 on: September 13, 2018, 05:54:01 PM »
I have to wonder and ask... how much did the Minion method affect the flavor?  I don't like the Minion method because I think it creates a dirty burn, and don't care for the flavor it produces.  Perhaps the Weber charcoal is particularly bad for using that method.
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Offline tomcrete1

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Re: A complete failure of a rib cook.
« Reply #8 on: September 13, 2018, 06:07:31 PM »
They look great to me!!
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Offline hikerman

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Re: A complete failure of a rib cook.
« Reply #9 on: September 13, 2018, 08:40:33 PM »
Quote from: TentHunteR on September 13, 2018, 05:54:01 PM
I have to wonder and ask... how much did the Minion method affect the flavor?  I don't like the Minion method because I think it creates a dirty burn, and don't care for the flavor it produces.  Perhaps the Weber charcoal is particularly bad for using that method.

Cliff I agree with your take on this. I always thought something was amiss when I used the minion method using Kingsford. It has a specific taste profile which over time I decided wasn't what I wanted or liked. It was almost a kerosene sort of taste. I switched to Royal Oak and life was good again. But....this is a personal taste. Whatever tastes best for you is the right choice. Just my two cents....
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Offline Pappymn

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A complete failure of a rib cook.
« Reply #10 on: September 13, 2018, 09:05:04 PM »
Quote from: hikerman on September 13, 2018, 08:40:33 PM
Quote from: TentHunteR on September 13, 2018, 05:54:01 PM
I have to wonder and ask... how much did the Minion method affect the flavor?  I don't like the Minion method because I think it creates a dirty burn, and don't care for the flavor it produces.  Perhaps the Weber charcoal is particularly bad for using that method.

Cliff I agree with your take on this. I always thought something was amiss when I used the minion method using Kingsford. It has a specific taste profile which over time I decided wasn't what I wanted or liked. It was almost a kerosene sort of taste. I switched to Royal Oak and life was good again. But....this is a personal taste. Whatever tastes best for you is the right choice. Just my two cents....
You have me curious. So no minion method with Kingsford? Do you just use RO for low and slow? Teach me Obi wan


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Offline Pappymn

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A complete failure of a rib cook.
« Reply #11 on: September 13, 2018, 09:06:01 PM »
Quote from: Ka Honu on September 12, 2018, 07:46:38 PM
sparky - Don't feel too bad; even Pappy & I make the (very) occasional mistake. I'm guessing it won't happen often.
The Turtle is always wise and is correct as usual.


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Offline hikerman

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Re: A complete failure of a rib cook.
« Reply #12 on: September 13, 2018, 09:34:02 PM »
Quote from: Pappymn on September 13, 2018, 09:05:04 PM
Quote from: hikerman on September 13, 2018, 08:40:33 PM
Quote from: TentHunteR on September 13, 2018, 05:54:01 PM
I have to wonder and ask... how much did the Minion method affect the flavor?  I don't like the Minion method because I think it creates a dirty burn, and don't care for the flavor it produces.  Perhaps the Weber charcoal is particularly bad for using that method.

Cliff I agree with your take on this. I always thought something was amiss when I used the minion method using Kingsford. It has a specific taste profile which over time I decided wasn't what I wanted or liked. It was almost a kerosene sort of taste. I switched to Royal Oak and life was good again. But....this is a personal taste. Whatever tastes best for you is the right choice. Just my two cents....
You have me curious. So no minion method with Kingsford? Do you just use RO for low and slow? Teach me Obi wan


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Pappy, I grew up with Kingsford. It was what my family used most of the time. And I suspect it was the most available for most people so it's flavor profile was kind of ....expected. After cooking with Royal Oak a few times I noticed quite a different taste. In a head to head trial I liked the RO much more and haven't looked back. Again though, it's a personal thing, you might think differently, and you wouldn't be wrong for you. To me RO is a cleaner taste. :-\
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Offline Pappymn

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A complete failure of a rib cook.
« Reply #13 on: September 13, 2018, 09:48:20 PM »
Quote from: hikerman on September 13, 2018, 09:34:02 PM
Quote from: Pappymn on September 13, 2018, 09:05:04 PM
Quote from: hikerman on September 13, 2018, 08:40:33 PM
Quote from: TentHunteR on September 13, 2018, 05:54:01 PM
I have to wonder and ask... how much did the Minion method affect the flavor?  I don't like the Minion method because I think it creates a dirty burn, and don't care for the flavor it produces.  Perhaps the Weber charcoal is particularly bad for using that method.

Cliff I agree with your take on this. I always thought something was amiss when I used the minion method using Kingsford. It has a specific taste profile which over time I decided wasn't what I wanted or liked. It was almost a kerosene sort of taste. I switched to Royal Oak and life was good again. But....this is a personal taste. Whatever tastes best for you is the right choice. Just my two cents....
You have me curious. So no minion method with Kingsford? Do you just use RO for low and slow? Teach me Obi wan


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Pappy, I grew up with Kingsford. It was what my family used most of the time. And I suspect it was the most available for most people so it's flavor profile was kind of ....expected. After cooking with Royal Oak a few times I noticed quite a different taste. In a head to head trial I liked the RO much more and haven't looked back. Again though, it's a personal thing, you might think differently, and you wouldn't be wrong for you. To me RO is a cleaner taste. :-\
Thank you sir. I have no dog in the fight. Seems like around me only Kingsford has the great deals during the summer. May need to look closer. I don't go through a lot of charcoal do no a huge deal either way.

Thanks again!


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