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Ribs - Practice, Practice, Practice.

Gator Bait
Gator Bait Posts: 5,244
edited November -0001 in EggHead Forum
 
I'm still learning ribs so I thought I would practice a little. I set the egg up indirect, drip pan and foil shielding between the legs of the plate setter. Ribs are a tight fit on my medium and the foil helps from burning the ends.
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The egg stabilized at 200º and I have been thinking my dome thermometer has been reading a bit high so I left it there. For smoke wood I used apple and cherry.
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Brushed with mustard and rubbed.
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About two and a half hours in. I spritz with a mixture of 2 oz. Apple juice concentrate (from frozen), 2 oz. cider vinegar and 2 oz. water about every hour.
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The afternoon thunderstorms were building fast.
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About four hours in.
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At about five hours I pulled them to set up for saucing them. The thunderstorms were knocking at my front door and I didn't want to be stuck outside.
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My favorite part, getting sauced. :lol:
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Fini.
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Sorry no plated picture, I was so happy to get everything in before the storms I forgot. Next time I make ribs (soon) I will trust my dome thermometer and cook them at 250º. They will cook faster and be more done. These could have used a little more time on the egg low & slow. They don't quite bite off the bone nice and clean but are close. At least they aren't over done. I also will hold back on the smoke wood, I tend to get a little heavy handed with it and the pork really soaks it up. Last time I used Jack Daniel's chips and may like them better.

Have a great weekend All,

Blair

 
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Comments

  • BBQMaven
    BBQMaven Posts: 1,041
    Blair,
    What a great post and pics... you are very talented

    Looks like you had a feast ... Bet your neighbors want in on the action!!

    You mentioned you were worried about your thermometer - unclip it, stick the tip in boiling water, and holding the nut on back - twist the dial till it read 212 degrees... you can trust it after that....
    Kent Madison MS
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  • Roll Tide
    Roll Tide Posts: 505
    Very nice
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Kent, I'll be feasting on ribs most of the week. Good thing I love them and the better I get at cooking them the more I love them! As for the neighbors, they won't be back until sometime after October 1st, summers are nice and quiet when you live in a world full of snowbirds. By the time they get back I should have the ribs perfected.

    I think the only problem with my thermometer is me. LOL. After this cook I am convinced that it is calibrated just fine and I should just trust it.

    Blair

     
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Roll Tide, I hope they continue to get better. ;)

    Blair

     
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  • BBQMaven
    BBQMaven Posts: 1,041
    A couple of years ago I felt the same way about my thermometer.... so I unclipped it, slid the clip on the shaft, and just stuck it back in the hole .... when ever I doubt the temp now - I pull it and stick the thermopen in the hole and see what it reads to help me have "peace of mind".... This also solved the problem of worrying if the probe end was touching the meat on the inside...
    Kent Madison MS
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  • Fluffyb
    Fluffyb Posts: 1,815
    Gator, our area is also full of snow birds. I love summers here in the desert, it is so quiet and beautiful. And shopping at Costco is a dream! I can handle a little heat. Your ribs look great to me.
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks, I was temped to do that Kent, I removed the clip from mine months ago and have not had a good reason to put it back on. Now I'm not even sure where it is. I was being lazy and let it ride this time just to see the difference. I was surprised how much a difference a few degrees made. The last time I did ribs, a couple weeks ago, my egg stabilized at about 230º and half way through the cook had gone up to about 275º, they took about four hours start to finish. They weren't falling off the bone but bit clean off the bone. They also had more of the fat rendered out of them and were very good. I will try to replicate that cook the next time.

    Blair

     
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Teresa, I think I would prefer the summers in the desert, there is a lot to be said for that dry heat and no hurricanes. My big mistake was not being born in southern California. B)

    Blair

     
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  • Ripnem
    Ripnem Posts: 5,511
    Blair,

    Your clouds don't even look real :huh: they are more crisp and clear than the ones I see over my backyard. :laugh: I just love making ribs. Don't you?

    Oh, and quit the guess work, calibrate that damn thing. :whistle: :P or just get a Tel-tru and be done with the confusion all together.
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Adam, I'm getting so I enjoy cooking ribs. The better I get the more I like making them, that's why all the practice, I want to make more and get all the enjoyment out of them I can. ;)

    I edit my photographs. They loose some of their quality when I resize them for the internet so the last thing I do is to resharpen them. These are taken with my little Nikon point and shoot, it does a nice job.

    Blair

     
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  • Tractor
    Tractor Posts: 288
    Hey Gator Bait, I'm a Gator too! I also have a Medium and like your idea of foiling between the platesetter legs. I'm about to post my beef ribs cook and I'll be using your tip for my ribs.
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  • Tractor
    Tractor Posts: 288
    Hey Gator Bait, I'm a Gator too! I also have a Medium and like your idea of foiling between the platesetter legs. I'm about to post my beef ribs cook and I'll be using your tip for my ribs.
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  • Tractor
    Tractor Posts: 288
    By the way, GREAT looking cook, man!
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  • Gator Bait
    Gator Bait Posts: 5,244
    Hey Tractor, looking forward to your post. I haven't tried cooking beef ribs yet. I'll be interested to see them on your medium. :)

    Blair

     
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Tractor, I hope they get better with practice. ;)

    Blair

     
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  • cookn biker
    cookn biker Posts: 13,407
    Blair, they look really tasty!! I love how you cook up a bunch all the time!! ;)
    calibrate that therm, will ya!! :laugh: :)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thanks Molly, when I get them at Sam's they come 3 racks to the package. I figure it's a lot less work to cook them all then to do them here and there. If they come out great I'm in heaven, if they are less then great I pay the price and know what I'm doing different next time. LOL.

    I think I need to calibrate my mind, the thermometer is fine. :lol:

    Blair

     
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Awe Blair, You did fine. I guess those are Baby back ribs as apposed to spare ribs. If that was your first rib cook I would say you are a natural. Your next rib cook will be perfect. Maybe the snow birds won't come back this year then you can have the complex all to yourself. Tim ;)
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