Ribs and Potatoes - Desire improvements

[tnlyne]

Today I smoked 3 racks of baby back ribs on top 3 shelves. Ribs were very meaty (from Sam's club). On the bottom shelf I had ~8 potatoes and then a mini loaf of cold apple cider next to smoke box. I ran 235 for 5.5 hours no peek. Gregg (NDKoze) mentioned I should go longer next time on the Sam's thick ribs. 6-8 hours acceptable on this for no peek? I also felt the potatoes weren't cooked. I nuked them 2 mins after the smoke and they were still pretty firm when eating. Outside temps were ~20-30 today during the smoke. Are potatoes a heat sink that take away from the ribs? Good/Bad to cook together with the ribs? Do I need to warm the refrigerated apple cider before putting in smoker to get moisture going faster in the box? Nuke potatoes before smoke? Cook everything longer? 


Any suggestions are welcome as I'm looking to improve ribs to stay moist and be "closer" to fall of the bone for future guests.

 

[NDKoze]

I have had St Louis ribs require 8 hours. 8 might be too long for baby backs though. But, 6-7 would not be out of the ordinary.

I don't think the temps played much of a factor. I have smoked a lot of meat at your temps and lower without any adverse effects.

You start checking at 5 hours and if they need more time, shut the door and let them go for another 30 minutes, checking every 30 minutes until they are done to your liking.

I have been wanting to try potatoes, but haven't yet. But I think it is a great idea and I know a lot of people here do it and rave about them. I think most (but not all) put them above the ribs especially in the #1/#2 smokers as the potatoes do cause a heat sink especially with that many potatoes. With the extra space in the #3, you may get away with putting them below them ribs. Depending on the size of the taters I think I would nuke them for 5-6 minutes prior to smoking. I like my potatoes well cooked, so your time may vary.

I haven't done it, but I think heating the water pan juice is a great idea.

We'll see what the others have to say, but these are my thoughts.

 

[swthorpe]

I agree with Gregg on checking the ribs every 30 minutes after the initial 5 hours...my ribs typically run 5.5 hours, and they are generally pretty meaty.  As for the taters, I put them on the top shelf above the ribs (I have the rib rack) and they are done within the 5.5 hours, so you might try putting them above the ribs for the next smoke.    The other option, I guess, would be to remove the taters after 5 hours, wrap in foil and pop into the oven to finish.

 

[Walt]

I have a #2.  Potatoes are always done when ribs are done.  No need to pre-cook.  I put my potatoes under the meat (i like them to be basted by the rendered fat).  Never had any issues done like that.

 

[tnlyne]

I have a #2.  Potatoes are always done when ribs are done.  No need to pre-cook.  I put my potatoes under the meat (i like them to be basted by the rendered fat).  Never had any issues done like that.

Walt, you using small potatoes or reasonable size potatoes for baked potatoes? I did what you mentioned and thought the potatoes were not done. I did not have a box temp thermometer in this time around. I'll have to start paying closer attention with temps down the road and see how things are behaving with various loads and configurations of meat and potatoes.

 

[swthorpe]

I always use full size baked potatoes and 5.5 hours is enough time for them to be pretty soft.  I would suggest monitoring the box temp on your next smoke...it sounds like you might not have been getting enough temp (235F+) during most of the smoke time.  When I set to 235F, I get swings of +-20F on the box temp and everything is ready at 5.5 hours.  However, I haven't smoked in 20F weather recently!

 

[Walt]

I use all size potatoes but have used the big ones many times without any issue.  I would agree if your ribs & potatoes were not completely done then your average temp is probably not reaching 225.

 

[SuperDave]

Trick to quicker potatoes, SS spike or skewer to transfer heat to the core.  These are homemade but check restaurant supply stores and you will likely find something similar.

 

[niceguy0427]

OK, I just smoked 1 rack of Baby backs and 6 small potatoes last night.

Baby backs with yellow mustard and Famous Dave's rib rub on the top shelf and 6 small potatoes on the next shelf down (under the ribs). I nuked the potatoes for 9 minutes then rubbed Avocado oil and Dave's rib rub on them. I added a small pan of Cranberry/Cherry juice on one side of the wood box and a brick wrapped in tin foil on the other side of the wood box. I used 3 oz. Cherry wood. I smoked for 5.5 hours no peeking. I set the temp at 1 notch above 225. Outside temp was in the low to middle 30's.  The ribs and the potatoes came out perfect!

 

[BedouinBob]

Ok Don, so now I hungry....  Nice job!

 

[swthorpe]

Way to go, Don!  Ribs look spot on  :-X

 

[NDKoze]

Looks great! Nice job.

 

[DivotMaker]

Nice, Don! 

 

[tnlyne]

Don, looks better than my last attempt.  So, 9 minute nuke of taters before smoke was something I didn't do.  Also, less load in whole box (1 rack ribs). Why a brick wrapped in foil? That threw me off.

 

[niceguy0427]

When I smoke something it tends to be a small amount. The following is something Tony the DivotMaker said to me - "It's kind of like an empty smoker - the meat is not enough of a heat sink to stabilize the temp like when you're doing larger quantities.  I would recommend a water pan on one side of the smoke box, and a brick or pan of sand, on the other side.  You need enough heat-absorbing mass inside the smoker to stabilize temps."

I had really large temperature swings smoking small amounts of meat until I added a brick next to the wood box. In your case smoking 3 racks of ribs and some tatars I wouldn't add a brick. I have smoked a couple of racks of ribs and some tatars with no brick and the results are great. I ONLY use a brick when I smoke a SMALL amount of meat! I wrap it in tinfoil to keep the drippings off the brick - easy cleanup! As far as the tatars go I mostly use small ones and I always nuke them for 7-10 minutes before smoking. These make awesome fried potatoes for breakfast. I hope this helps you some.

 

[DivotMaker]

Don, when you use the brick for a heat sink, you might consider just covering the top in foil, and leave the sides/bottom unwrapped.  To be more effective, it needs to absorb heat, rather than reflect a lot of it.  Just a thought...

 

[niceguy0427]

OK. That's what I like about this forum - I'm always learning something.

 

[tnlyne]

So, I did another batch of Ribs and Potatoes yesterday and they turned out "PERFECT"! Spectacular, Amazing, Superb!


This go around was a little different. Weather outside was a bit warmer (30's to lower 40's). I used 2 rack of ribs cut in half and only did 2 potatoes with them. These ribs were meaty but had slightly less thickness to them than my last batch (guess I know what to look for at Sam's from now on for "preferred ribs"). I nuked the potatoes for 7-9 minutes in the microwave just before they went in the smoker. I also nuked (~8-10oz for ~ 50 seconds) the apple cider to make it warmer at the beginning of the smoke and not be such a big heatsink next to the smoke box. I put the thin racks of ribs on the very top shelf and the thicker ones 2 shelves below that. I spritzed the ribs with apple cider just before they went in. I had a probe this time at top shelf to watch box temps. I set to 235 for another 5.5 hours no peek session. I opened box at 5.7 hours and they looked done (meat pulled up on bones). Company hadn't arrived yet so I set box to 140 and closed it back up. Around 6.3 hours I pulled ribs out and cut them up. They were very soft and moist and obviously ready to fall of the bone with very little effort.


Visitors loved them and most importantly "I loved them". I think I finally found the sweet spot I've been looking for on these rib smokes! While I was monitoring the box temps I noticed they appeared to mostly hover around 230-250. I had dial set for 235 so I think the heat was at least on the warmer side of the dial. I don't believe this was the case when my outside temps were zero and below. That, or my heat on those other sessions were going more to the cider and potatoes.

 

[1stlink]

Looks like you nailed it Tony. I'm reviving an old thread but thought I'd add my 2 cents. 
I smoked 2 racks of St Louis ribs (halved to fit the SI-2)  and added 4 potatoes (olive oil & rub) to top shelf beside 2 half racks. The other Ribs were 1 shelf down.
5 hrs no peek and everything was very near perfect. Spuds were very crispy and well done.
Smoked at 235 and thanks to the Auber, temp stayed spot on.
I read Greg's post about up to 8 hrs on St Louis ribs so I'm not sure if my ribs may have been smaller or what. I'm preparing some Baby Backs for this weekend and decided to read up on the subject since I don't utilize my SI-2 nearly as much as I should.
My plan is to do almost the same again: 3 racks, 4 spuds (top) at 350 for 5 hrs no-peek. Apple (maybe pineapple) in the Miss lilly up against the wood box which will have appx 3 oz of almond/apple/hickory mix in some manner. A 2nd mini loaf pan on the other side will have warm water from the start. I have used warm juice previously, just dumb luck I guess.
My biggest problem is mastering the wood foiling. Have had puffing and ashes and last time out I foiled all but the top and got some smoke but not as much as normal and ended the smoke with the wood mostly intact but charred. A lot less foil is planned for now!

PS: Tony, luvin the new avatar... huge improvment 

 

[Barrel99]

As usual, Dave has it nailed (all puns intended)!

http://www.amazon.com/s/?ie=UTF8&keywords=potato+baking+nails&tag=googhydr-20&index=garden&hvadid=36586452204&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1304680089140653672&hvpone=&hvptwo=&hvqmt=b&hvdev=t&ref=pd_sl_7ex8h8zmy6_b