Ribs, 2nd Smoke

[WeekendWarrior]

Going to try some ribs for my 2nd smoke.  Not even sure what type they are, the package says Back Ribs, Bone in.

Going to try 230 for 5 to 6 hours.

They almost look like small roasts instead of ribs.

 

[mnsmoker]

You should be good to go 225-230 for about 6 hours 3 oz of hickory or whatever, if there not tender after that foil wrap with a little apple juice and either back in the smoker or in the oven for another hour, remember no peak!!

 

[es1025]

I go 5.5 hours no peeky with a water can.

Temp 235.  2-3 oz of wood.

Let rest in foil for one hour.

Fall off the bone goodness.

 

[DivotMaker]

Those are nice, meaty-looking baby backs, Bruce!  I put 3 racks in the #2 about 20 minutes ago!  I now smoke mine at 235, checking after 5 hours.  Of course, apple juice pan in the bottom.  I'm just going straight 2.5 oz hickory today.  Also using Jeff Phillips' rub today - had some left, so I thought I'd use it.

As you can see, we all have a little different technique, but most use the "no peek" method.  I start checking for doneness with a wooden toothpick after 5 hours.  If the meat isn't tender, and pulling from the bone, I close the door and go another 20-30 min and check again.  No foiling for me, other than a loose cover on them to rest for a bit.

 

[es1025]

Wow, a convert to the 235. I think the meat is a bit more tender and good bark.

 

[DivotMaker]

Wow, a convert to the 235. I think the meat is a bit more tender and good bark.

Yeah Ed, I figured since I got you to go "no peeky," I'd give the higher temp a shot!  Last several rib smokes have been at 235, and I like the results!  A little quicker cook time, and great bark!

 

[Paul Case Luca]

Any thoughts why Myron Mixon cooks at 275 for ribs?

 

[WeekendWarrior]

Ribs turned out great.  Went about 6 hours, might have gone just a tad longer, but were really good none the less.

 

[DivotMaker]

Nice job, Bruce!  I have about another hour on mine! 

 

[WeekendWarrior]

I always add a couple tablespoons of pure maple syrup to my beans also.

The bacon and maple syrup really makes them great!

 

[Smokster]

Bruce, those ribs look great, nice and meaty just the way I like them.

I also like the idea of the bacon and maple syrup (2 Canadian favourites) with the baked beans.  If you get a chance, post the bean recipe in the side dishes section on the forum.

 

[Pork Belly]

Those look good. I did not have as dry of bark as yours. I was happy with what I made but yours look better.

 

[WeekendWarrior]

Was having chicken and sausage gumbo for lunch, and took some of the extra rib meat off the bones and put it in the gumbo.

Wow, it was fantastic. 

 

[DivotMaker]

Yeah, Bruce, a little rib meat, pulled pork, or bacon makes everything better. 8)

 

[jpittssr]

Any thoughts why Myron Mixon cooks at 275 for ribs?

I know this post is not new but her goes any way.
Myron is a great cook and he in his own timid way say that he don't mind people watching him and trying to steal his way of cooking because we will not be able to copy him anyway. He says "I have been cooking so many years I could cook in a garbage can and still beat them"
He's modest.
He says he goes by the look and feel of what ever he's cooking.

But It seems to me that the "Low and Slow" benefits the heaver cuts of meat like  butts and briskets more than the thin cuts like ribs.
That's just my opinion.

 

[WeekendWarrior]

Just did my 4th try and ribs, these were probabably my worst result to date.  Meat was chewy and hard to get off the bone, I assume I should have cooked them longer.  They were a St. Louis style.

Cooked them a 235 for 6 hours on the top shelf.

Average temp on bottom shelf was 244, 2nd shelf was 230.

I only monitored the temperature for about an hour, but highs and lows were consistent over the 6 hour smoke.

Time Probe 1 Probe 2 12:45 239 232 12:50 255 243 12:55 264 248 13:00 246 230 13:05 235 222 13:10 225 214 13:15 235 221 13:20 252 235 13:25 264 246 13:30 252 239 13:35 239 228 13:40 226 216 13:45 235 221

 

[Walt]

Use the toothpick test to determine the doneness prior to removing.  If the meat wasn't coming clean off of the bone, they needed longer.

 

[NDKoze]

I have had to do up to 7 hours for St Louis Style Ribs before.

I tried Baby Backs the last time and found that I still prefer SQL Louis style.

 

[DivotMaker]

I would never try ribs @ 275 in these smokers.  First, it takes too long to get to that temp (and requires a bypassed unit with an Auber PID).  Secondly, I believe the "perfect" rib temp (at least for me) is 235.  The bark is fantastic, and the meat is moist and tender.  Glad it works for Myron, but wouldn't for me.

 

[jpittssr]

I would never try ribs @ 275 in these smokers.  First, it takes too long to get to that temp (and requires a bypassed unit with an Auber PID).  Secondly, I believe the "perfect" rib temp (at least for me) is 235.  The bark is fantastic, and the meat is moist and tender.  Glad it works for Myron, but wouldn't for me.

When Myron says he cooks @275 consider this:
He is on a cooker that has unknown accuracy as far as we know.
Myron says he cooks by look and feel and (modestly) admits that he can beat anyone even using a garbage can.