How can ribs be done in an hour?!

[Schaef]

I've had my #2 since April and have only one complaint...some projects are cooking too quickly.  The pork butts and briskets were great and took the usual time to complete.  Chicken and now ribs are done way too quickly. 

Today a rack of ribs hit 185 in an hour!  How can this be? 

Thanks for helping me troubleshoot.

Greg in Iowa

 

[BedouinBob]

Greg, you will not get an accurate temp on ribs because of thinner meat. The best way to do those is to put on the rub and 225 for 4 hours. If a toothpick goes in easy, they are done.

For chicken, at 230, mine usually takes 3 hours. Use a thermometer on that one. I pull mine at 150 and finish in a 500 deg oven to crisp the skin a bit. Time on that depends on the size of the bird.

 

[gregbooras]

I've had my #2 since April and have only one complaint...some projects are cooking too quickly.  The pork butts and briskets were great and took the usual time to complete.  Chicken and now ribs are done way too quickly. 

Today a rack of ribs hit 185 in an hour!  How can this be? 

Thanks for helping me troubleshoot.

Greg in Iowa

Greg,

Ribs should take about 5 hours in the SI.

Greg

 

[DivotMaker]

Greg, don't try to temp probe ribs, it will never be accurate (not enough meat, too much bone).  Just go at least 4.5 hours and start checking.  Ribs are done by time and "feel," not temperature. 

 

[Schaef]

Thanks guys.  For having the SI#2 since April, this was my first rib smoke. 

I keep my unit on the deck which faces south.  Gets direct sun in the afternoon and I began to wonder if that sun was raising the IT of the smoker.  I had it set to 225 and stuck a Maverick in there just for curiosity.  It ran over 230 during most of the smoke.  The ribs were tender but could have been better.  I love opening the door of this SI at end of the smoke and watching this cloud of moisture come out.  Still amazes me.

Greg

 

[gregbooras]

Hey Greg,

I live in Florida and from what I can tell, the outside temp really does have much affect on smoke time.

Greg

 

[NDKoze]

Hey Greg,

I live in Florida and from what I can tell, the outside temp really does have much affect on smoke time.

Greg

I think this is true. Because, I have seen the same thing in the inverse. When smoking at -20F, it hasn't affected my smokes either.

 

[Schaef]

I thought there might be a factor in that direct sunlight, especially hot days here in the Midwest.  Time to move my unit to a shaded spot, at least for the summer.

Greg

 

[swthorpe]

My #2 sits on my deck in direct sunlight when I am smoking and the outside of the box can get quite hot to the touch!  However, I don't think the outside temp of the box affects the time for smoking meat.

 

[elkins20]

Hey Greg +1 on the others posts, I start checking my ribs at 4.5 hrs. I use the toothpick method. If the pick goes in between the bones like a knife in warm butter and you can pull the meat back and forth without breaking the pick they are done. At this point if not done let them go anther 30 min. and re-check them. Mine have been finishing at the 4.5 hr. mark and I do either slab or St. Louis style ribs. The slabs will take a little longer. I sometimes will sauce them at either 4.5 or 4 hr. mark. Also have waited until serving to sauce them.

 

[Schaef]

Hey Greg +1 on the others posts, I start checking my ribs at 4.5 hrs. I use the toothpick method. If the pick goes in between the bones like a knife in warm butter and you can pull the meat back and forth they are done. At this point if not done let them go anther 30 min. and re-check them. Mine have been finishing at the 4.5 hr. mark and I do either slab or St. Louis still ribs. The slabs will take a little longer.

Thank you sir!  Learned alot on this entire post.

Greg