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Thread: Ribs Failure

  1. #11
    Moderator jimsbarbecue's Avatar
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    we have a full size diverter that i use when cooking ribs at times



    http://jimbloomfield.smugmug.com/Coo...14/i-hwFkcFL/A

  2. #12
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    Quote Originally Posted by gettinbasted View Post
    We call those "eaters". If you are doing them at home, do this exactly, cut them up and chow down. There are 2 problems with this style for competitions. First, hot and fast ribs tighten up. By the time you slice, box, walk, let the reps play 3 card monte, judge appearance, think about it and taste, those delicious beauties will probably be tight. Second, you can get a tough (but delicious) exterior on them. A little time in foil cures both. I'm not saying it can't work. I am just saying it is a tough mark to hit in the heat of battle!
    Agreed- these are for eatin' not competin'!
    Been playing around with the turn n burn at a lower temp and foiling followed by a rest in the Cambro and they are not as tight. A little lacking in the smoke ring dept. sometimes, but no big deal. In the past I was never satisfied with ribs cooking direct and used the BWS or WSM for comps. Love the cans!
    Brian
    Left Hand Smoke "Fire it up" Competition BBQ
    PNWBA/KCBS CBJ
    BWS Gater, BGE's, WSM's, Big Drum Smoker clones (85, 55x2, 30 and 15 gallon) BPS Drum, Hunsakers Smokers Vortex Clone can, Pellet Pro 22" WSM conversion, Cookshack 008, Weber Performer/Cajun Bandit, Genesis C, Q200/120, Lodge Hibachi, La Caja China 2

  3. #13
    I've found my ribs cook better on the drum when I use a rib rack.
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC

  4. #14
    Are you running the drum at 250 on the BPS thermometer? Keep in mind that the center can be up to 50 degrees hotter. If you don't have one, invest in a Maverick.

  5. #15
    Member DjPorkchop's Avatar
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    Quote Originally Posted by rockinshelby View Post
    Are you running the drum at 250 on the BPS thermometer? Keep in mind that the center can be up to 50 degrees hotter. If you don't have one, invest in a Maverick.
    Yeah I'm sure temp was where it needed to be. I normally count on the dial being at least 35-40 degrees off center grate temp. And no Maverick here yet. I started cooking the old fashioned way and always have. Now that being said, I would love to own a Maverick sooner or later.
    If I could I would. If I don't, it's because I am lazy!

  6. #16
    Senior Member
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    Quote Originally Posted by jimsbarbecue View Post
    we have a full size diverter that i use when cooking ribs at times



    Barbecue 2014 - jimbloomfield
    Here is your answer! trust me if you are smoking on a drum smoker you need a deflector
    Big Poppa UDS
    Traeger Lil Tex
    Custom Pellet Smoker
    Weber Gold Gaser

  7. #17
    Senior Member Smitty's Avatar
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    I never gone 3+ hours on ribs on a drum. I usually go about 2 hours at around 225-250 then wrap and put them back on for maybe 30 more mins.

  8. #18
    What Jim and Wes said reminded me. Along with the rib rack, I use a diverter
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC

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