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TipTop test for spare ribs

RRP
RRP Posts: 26,451
edited August 2015 in EggHead Forum
Yesterday I wanted to use my $30 TipTop controller for a rack of St Louis style spares. My intention was to do a modified 3/1 and rest which I'll describe later. I had stabilized my dome temp 250 and climbing so I popped the TT and set the knob at 5. The one thing I noticed was the smoke leakage around the rubber band since the TT just sits there. Note the smoke at 3:00 and then follow the obvious leakage on around.

Maybe it was no big deal but I soon saw the dome dropped to 240 so I turned the knob to #6 and left it alone the rest of the cook. At 30 minutes into the temp had crept to 270 where it stayed. Funny thing was at that point the damper was practically closed and stayed that way so I think that leakage I pointed out was a factor.

After 3 hours I tightly dry foiled the ribs for merely 15 minutes and then I closed my vent, and removed the TT and closed the top with my SmokeWare cap. I let the ribs stay in the foil for 45 more minutes and by then the dome temp had fallen to 200. I sauced them and let them just lay on the warm grill for 15 more minutes. Here's the results:


I have to say these ribs were clearly some of my best ever - as for taste, texture and doneness. They would not qualify for competition as the bones released with ease, but man-o-man they were GREAT!!




Conclusion? The $30 TipTop earns it's keep and I plan to duplicate this rib cook version in the future for sure!!!
Re-gasketing the USA one yard at a time 
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Comments

  • Carolina Q
    Carolina Q Posts: 14,831
    Looks great! What was your bottom vent setting?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • RRP
    RRP Posts: 26,451
    Carolina Q said:
    Looks great! What was your bottom vent setting?
    Half way open - seems like it was struggling for air the full 50 minutes it took to bring it up and stabilize. 
    Re-gasketing the USA one yard at a time 
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  • texaswig
    texaswig Posts: 2,682
    They look good. Sounds like a cool way to finish. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • RRP
    RRP Posts: 26,451
    texaswig said:
    They look good. Sounds like a cool way to finish. 
    Thanks - this wasn't a new way for me and I'm not sure why I got away from it, but I'm glad I regained my senses! LOL
    Re-gasketing the USA one yard at a time 
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  • RRP
    RRP Posts: 26,451
    @Dondgc - was this enough information? If not holler back!
    Re-gasketing the USA one yard at a time 
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