Second Try at Ribs - With Pics

Aggie96_Egger

Fourth or fifth cook on the egg. Second try at ribs. Actually remembered to take some pics this time. Bought St Louis cut ribs from Costco. Covered with mustard and Sweet Rub of Mine seasoning. Which I must admit that I bought just because of the reference to Guns n Roses. Cooked 230 for almost 3 hours. Put some brown sugar, honey and butter on the ribs and cooked for another 30 minutes. BBQ sauce and then cooked for another 30 minutes. They turned out better than the first time, but I still have some work to do. I haven't totally figured out the wood chips yet and I can't get much of a smoke ring.

Aggie96_Egger

My first time to post pictures too. Didn't mean to double them up. Also how do you turn them right side up?

Charlie tuna

At 230 degrees, seems you didn't get much shrinkage??  Maybe you need to increase this temperature or check the calibration of the stat?

MrCookingNurse

Ribs look good bud! Keep egging!

One question, total cook time was 4 hours at 230?

I think I agree with what Charlie was saying if I get what he's saying. Either longer time next time or higher temp. Somewhere around 250 can go as long as 5-6 hours on ribs. They look good, but also look like they oils have used longer. Just a little constructive criticism.

MrCookingNurse

I saw that rub at lowes the other day almost got it.

Aggie96_Egger

@MrCookingNurse - Yes the total cooking time was around four hours. I will calibrate. 5 or 6 hours? What should I look for? I tried bending them back to check done ness. I thought I was good.

Que_n_Brew

When you did the brown sugar, honey and butter...did you foil them? If not, give it a try. I roll smoke for 2 hours at 275, en foil with BS, H & B for 1.5-2 hours, then back on grill (without foil) with BBQ sauce. They are done once I sauce them so I go another 10 minutes or so to get the sauce pasty.

pgprescott

Sweet rub o mine is awesome. Not overpowering. The pork can really shine.

Aggie96_Egger

@Que_n_Brew - yes I did foil them but then only kept them on for thirty minutes that way. Based on your comment along with @MrCookingNurse and @Charlie_tuna I am not cooking them long enough. They tasted pretty good but I know that they can be better. I will keep trying.

Que_n_Brew

Good deal. I like to test them after 1.5 hours of the foil time. If they are not super thick, they can get done quick. Good luck with your next cook. I will look forward to seeing it.

MrCookingNurse

What I just started doing was the bend test. Pick up half the rack with thongs, and the other half should bend at 90 degrees. I just swapped to the KISS rib method and won't go back to foil labor.

Just about 5 hours at 250ish only rub and smoke. No mustard. Around 4.5-5 hours start checking the bend test. My last set rocked.

MrCookingNurse

@cazzy invented the kiss rib

cazzy

MrCookingNurse said:

@cazzy invented the kiss rib

I wouldn't go there...everyone knows that Little Steven is the Idea Guy around these parts!

Aggie96_Egger

@MrCookingNurse - Thanks I will have to try that. No sauce?

MrCookingNurse

Aggie96_Egger said:

@MrCookingNurse - Thanks I will have to try that. No sauce?

If you want sauce, just sauce around the last 15-30 min. I don't sauce mine, just personal preference.

cazzy

Aggie96_Egger said:

@MrCookingNurse - Thanks I will have to try that. No sauce?

When I did my ribs, no sauce. I won't go back!

Here's the thread:

http://eggheadforum.com/discussion/1151775/lets-get-er-done

Aggie96_Egger

@cazzy - Thanks for the link. I will have to try that. Your pictures were really good.

DeaconKav

For some reason apple woods produces a nice smoke ring. So try some apple wood chunks, and

Z_Eggineer

Calibrate thermometer ASAP.

For 250 dome temp, it takes St. Louis Spares 4.75 to 6 hours on my egg (usually around 5.5 hours).  Apple wood is a must with pork IMO.  We like chunks better than chips.

Even though it doesn't change the flavor, there are LOTS of things you can do to increase smoke ring.

If I am doing remodeling work, I do KISS ribs.  If I am having people over after work I do turbo ribs.  In a competition, I do HIGHLY modified 3-2-1 Trigg ribs.