Rib Cooking Sequence (pic)

thailandjohn · June 2014

Two racks each weighing about 5 1/2lbs cooked over Mesquite Lump, Hickory Chunks and Apple Chips Stoker set at 225 degrees, 6 hour cook

4Runner · June 2014

Looks great. What app are you using?

thailandjohn · June 2014

BBQ Monitor

NPHuskerFL · June 2014

What pit controller @thailandjohn‌ ?
Ya knocked it outta the park!

thailandjohn · June 2014

This is the Stoker.....I have had the Stoker for a few years and I love it

SGH · June 2014

@thailandjohn‌
That looks amazing. I would devour that! Excellent job sir! =D>

Nanook · June 2014

Great smoke ring! Looks delish!

NPHuskerFL · June 2014

thailandjohn said:
This is the Stoker.....I have had the Stoker for a few years and I love it

Do you like that app vs stoker log? I also have the WiFi Stoker (love it for L&S).

thailandjohn · June 2014

Either works fine but I do prefer the BBQ Monitor for my iPhone

NPHuskerFL · June 2014

Edit: is that an Apple App? I have the BBQ Pit Pal but, haven't quite figured it out so I've just been using the Stoker Log. And then also same on my Android smart phone.

NPHuskerFL · June 2014

Your quick. Lol. Ok iPhone. Yep that app isn't avail for Android that I can see in the play store. Anyways great looking ribs!

thailandjohn · June 2014

Not sure if It is only for Apple, I have it downloaded on my iPad and my iPhone.....

KiterTodd · June 2014

Those looks great. I'm sold after seeing that deep smoke ring! So I have a wood question for you...

I've only been egging for 5 months or so. I usually add some big chunks around the perimeter of my lump because I figured if I mixed it in like you showed, it would just catch fire and burn. Does that not happen?
Do you have to soak the wood chunks/chips (I'd rather not) or can you just mix it in?
What kind of wood do you like for ribs?
And finally, why do you like St. Louis over Baby Backs? (just curious, I buy BBs because they seem more uniform in size and easier to eat, but flavor is more important)

Thanks for sharing! They look fall apart tender.

thailandjohn · June 2014

KiterTodd.... About the ribs, this size is called commodity ribs. These are very large spare ribs and this is my preference for flavor. St Louis ribs are much smaller and the chine bone is removed and they should be uniform in size. I think all ribs are good if cooked right. Commodity ribs are the cheapest, I paid $2.02 lb for these ribs. I use a lot of wood for my cooking and it does not catch fire and burn away because I use the Stoker to control the incoming air. I do not soak any wood Here is a YouTube video that you might find interesting regarding ribs......

https://m.youtube.com/watch?v=2xX3IVtAG30

bbqlearner · June 2014

Looks great and very nice smoke ring. Seems like you have quite a few wood chunks when compared to the coal. 50/50 is a safe assumption?

KiterTodd · June 2014

Thanks, John.

Okay...I had to look up "The Stoker" and found the product (electronically controlled blower).

I can understand how this controls heat but am I correct in assuming that as long as I carefully control my temp manually, I could still mix in the wood as you do?

Commodity ribs. Got it. You learn something new every day!

thailandjohn · June 2014

As you can see I use a lot of wood and chips. It has been my experience that if I don't shut off the air coming in, my wood burns up much faster. Once the set temperature is reached using the Stoker, the incoming air is very minimal not allowing the wood to catch fire. Others on the forum would be the ones to ask if their wood burns up fast not using a temperature controller. I think I use a lot more wood than others on this forum

mahenryak · June 2014

thailandjohn said:

Two racks each weighing about 5 1/2lbs cooked over Mesquite Lump, Hickory Chunks and Apple Chips Stoker set at 225 degrees, 6 hour cook

These look great. Just curious. Do you adjust your temperature at all depending on the type of ribs? (example: if you were doing baby-backs)

caliking · June 2014

There's nothing quyite like a mess of ribs to plow into! Those look great.

wpendlegg · June 2014

No wrapping huh? Look at the smoke ring and bark on those babies. Looks perfect.

wpendlegg · June 2014

@thailandjohn -- Did you rotate or flip them at all during cooking?

FearlessTheEggNoob · June 2014

You must be the envy of your neighborhood when you fire that egg up!

Pattaya?

thailandjohn · June 2014

To answer the questions......I do bump up the temp to 275 for the last hour..this helps the bark .......these were not wrapped...Egg to the plate after resting about 10 minutes........I do not rotate or flip. Works great on my XL...I think ribs cook better laying flat and not in a rib rack..........these were seasoned with Kosher salt and fresh ground pepper, sauce was served on the side....

Philly35 · June 2014

I thought my egg needed a clean burn... After seeing yours mine all I a sudden doesn't look so bad

thailandjohn · June 2014

Funny.....I have had my Egg a few years and only do low and slow cooks and I have never done a clean burn

Rib Cooking Sequence (pic)

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