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Smoking Ribs question
Posted on 6/26/17 at 10:38 am
Posted on 6/26/17 at 10:38 am
I've got some guys coming over later this week for dinner, and was planning on Ribs. I was thinking about setting up a snake in my Weber, getting it started at lunch, and leaving to head back to work for a few hours. It has just been so long that I don't remember how long it takes for a couple of racks. Would 4-5 hours be enough? Too much?
8
Posted on 6/26/17 at 10:41 am to TU Rob
4-5 at 250 is how I do mine. No foil crutch
Posted on 6/26/17 at 10:45 am to Uncle JackD
do you baste them or leave the top closed and let them cook?
Posted on 6/26/17 at 10:48 am to Uncle JackD
quote:
4-5 at 250 is how I do mine. No foil crutch
Thanks. I was thinking around 5. I would put them on then head back to work at 1 and get home at 5:30.
Posted on 6/26/17 at 10:53 am to TU Rob
i did 2 racks of pork ribs yesterday in the egg...5 hrs at 250 was perfect, with a couple mops in that last few hours. uncovered, no wrap
Posted on 6/26/17 at 10:58 am to LoneStarTiger
quote:Half Apple juice, half Apple cider vinegar spray every hour. Not necessary but I find it keeps them from getting any dried out edges.
Smoking Ribs question by LoneStarTiger
do you baste them or leave the top closed and let them cook?
Posted on 6/26/17 at 11:37 am to TU Rob
What kind of ribs? St Louis or baby back? The St. Louis take longer but have more flavor. I usually go 7 hours for St Louis and about 4 for baby back on my KJ at 250.
Posted on 6/26/17 at 12:17 pm to KyrieElaison
It depends on what kind of ribs. The average is around 4 for baby backs and 5 for spares. That's probably the max for your grill.
Posted on 6/26/17 at 12:51 pm to KyrieElaison
Not baby back. I've got myself and 3 guys coming. Going to do one rack dry rub and one wet just for variety. We'll also have some brats and sides.
Posted on 6/26/17 at 3:20 pm to cgrand
quote:
i did 2 racks of pork ribs yesterday in the egg...5 hrs at 250
I just got an egg for my birthday/Father's Day. How high would you fill up the charcoal to get 250 for 5 hours?
Posted on 6/26/17 at 5:03 pm to jchamil
quote:If youre using a ceramic grill you can go for days with little charcoal if you use a small fire starter and bring the fire up slowly. If you're using a chimney - youve already lit a ton of coals and youre going to fly through charcoal.
I just got an egg for my birthday/Father's Day. How high would you fill up the charcoal to get 250 for 5 hours?
Posted on 6/26/17 at 5:21 pm to lion
Since they are Spare ribs I would guess more 5-6 if they are good size racks. You could always do them a little hotter up to 275. They have enough fat to handle the heat. I usually do mine at 250F like Uncle Jack said and they take closer to 6 hrs.
Posted on 6/26/17 at 5:40 pm to TU Rob
I prefer the 2-2-1 method. I like the meat falling off the bone
Posted on 6/26/17 at 7:25 pm to TU Rob
I did 321 on my egg yesterday. Cut the 2 down to 1.5 and the 1 down to 0.5. They were delicious, but it was a bit too long (baby back). When I picked them up, a few bare bones stayed on the grill they were so tender. Going to start checking them after I wrap every 45 min or so to see when they first pull back from the bone
Posted on 6/26/17 at 7:34 pm to TU Rob
I go about 6-7 hours but I cook it at 220 or a little less.
Posted on 6/27/17 at 9:47 pm to VABuckeye
Two racks of St. Louis. Should I rub them tonight or tomorrow? Cooking on Thursday.
Posted on 6/27/17 at 10:37 pm to TU Rob
Jeez, chill... do you really think anyone can discern between rubbing 24 hours out versus 48? Just season the damn ribs. Do you have a high degree of confidence (experience), that your cooker will hold specific temperature, completely unattended for 5 hours? That is your biggest risk.
I've left my egg unattended overnight with perfect results, and another time opened the intake vent a half an inch before going to bed, and woke up 3 hours later to a towering inferno.
I've left my egg unattended overnight with perfect results, and another time opened the intake vent a half an inch before going to bed, and woke up 3 hours later to a towering inferno.
Posted on 6/27/17 at 10:44 pm to GusMcRae
I dont apply my rub til aboit a hour before my pitt is ready.
Posted on 6/28/17 at 6:18 am to RatLTrap
I see people down voting the 2-2-1 method
But I've tried baby backs at 225 for 4 hours without a wrap and they are pretty dry. Can't imagine hotter for longer. Does something magical happen where they go from being dry to falling off the bone if you keep going?
Alternatively, I've done 2-1-0.5 with baby backs at 225 and the meat was super tender and I got a ton of compliments
I really hate to wrap, it's a pain in the arse, but it seems superior
But I've tried baby backs at 225 for 4 hours without a wrap and they are pretty dry. Can't imagine hotter for longer. Does something magical happen where they go from being dry to falling off the bone if you keep going?
Alternatively, I've done 2-1-0.5 with baby backs at 225 and the meat was super tender and I got a ton of compliments
I really hate to wrap, it's a pain in the arse, but it seems superior
This post was edited on 6/28/17 at 6:19 am
Posted on 6/28/17 at 6:29 am to WaWaWeeWa
quote:Mine are never close to being dry. What kind of smoker?
I've tried baby backs at 225 for 4 hours without a wrap and they are pretty dr
Lots of people foil but it's not for me. I like pull off the bone ribs vs fall off the Bone. Different strokes for different folks I reckon
This post was edited on 6/28/17 at 6:29 am
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