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need rib help
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Thread: need rib help

  1. #1
    Senior Member sparky's Avatar
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    need rib help

    i never thought i would be saying that. i can cook ribs pretty good w/ Lucile. in Ursula, not so good. ok, you decide what i'm doing wrong.





















    dry and very untasty. just down right icky. help. i have cooked ribs on Ursula using 225, 250 and 275 temps at the gauge. going to winco right now to get some spares. can't afford bb backs until i figure this out.
    Bo, PDS
    22" WSM
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  2. #2
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    Well, they look pretty good.

    Could you tell me how long you cooked them both in and out of foil?

    Here is what I know.. Baby Backs cook faster and IMHO are not as forgiving as spares. So, there is that.

    Drums cook faster and I've heard all kinds of convection stories, but I'm going to out and say that its because no matter how you slice it, your cooking over direct heat.

    I would recommend you get an oven thermometer and set it right next to the ribs. I'll go out on a limb and say that its going to be hotter than the temp gauge which is on the side.

    A technique I've learned over the years, is to stack those ribs up against the sidewall, not sure what you call in baby backs but for spares, knuckle side down. While your waiting for the proper pull back. If its on the side by the provided thermometer, your pretty close to spot on.

    Just takes practice on these, once you get it down, you'll be very happy.

  3. #3
    Senior Member sparky's Avatar
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    3 hours w/ out foil. 1 hour in foil and then finish up out. i will try the thermometers in the grill also.
    Bo, PDS
    22" WSM
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  4. #4
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    Looks great to me Sparky .. as always ur ribs do !

  5. #5
    Senior Member sparky's Avatar
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    Quote Originally Posted by HogSmoker View Post
    Looks great to me Sparky .. as always ur ribs do !
    thanks hogsmoker.
    Bo, PDS
    22" WSM
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  6. #6
    Junior Member Thom Emery's Avatar
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    Just a thought here
    Our local Winco sells enhanced Pork only
    When smoked it has a funky hammy taste

  7. #7
    Our ribs cooked faster, we did spares in 4 hours. I'll often place a soda can with water on the grate to add some moisture in the pit.

  8. #8
    Senior Member sparky's Avatar
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    Quote Originally Posted by meat man View Post
    Our ribs cooked faster, we did spares in 4 hours. I'll often place a soda can with water on the grate to add some moisture in the pit.
    i'll try that.
    Bo, PDS
    22" WSM
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  9. #9
    Junior Member
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    There is no need to add anything for moisture. You just have to practice with this type of cooker, it cooks faster.

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