Rib help

tmas

Smoked a rack of St. Louis style ribs this weekend. 3.5 hours at 225. Rub was a combination of brown sugar and spices. Overall they were good and fairly tender. 

Problem: no smoke ring and the rub was still wet, it didn't caramelize. 

Thoughts?

Thanks!

TexanOfTheNorth

I wouldn't worry too much about the lack of a smoke ring... it really adds nothing to the flavor.

To caramelize your rub try going direct for the last 1/2 hour or so of your cook.

tmas

What's the best way to get direct heat when I'm using the plate setter?

TexanOfTheNorth

tmas said:

What's the best way to get direct heat when I'm using the plate setter?

Take the plate setter out. You could also bump the temp up to get it hot enough to caramelize the rub. Sugar does not caramelize until it reaches 300+ degreees.

SoCalTim

@tmas ... 3.5 hrs @ 225, IMO those ribs aren't finished cooking. I've got those on the egg 5 hrs +

+1 @TexanOfTheNorth on the smoke ring, thou it should appear with a longer over all cook or not. lol

tmas

I cooked to internal temp of 165. Do you remove the plate setter during cooking?!? Figured it would be a little warm. 

buzd504

You can take ribs to 190+.  Get a pair of good gloves for handling the platesetter.

SoCalTim

@tmas you don't cook to IT on ribs, use the 'bend' test. When the ribs 'bend' to about 45 degrees - they are done.

The basic rule of thumb is, B-back's about 4.5 hrs. St. Louis, just a bit longer and I cook em' somewhere between 250 & 275. 

If you want your ribs just a bit 'crispy' you can pull the plate setter at the very end, for me it's the last 20 minutes or so.

TexanOfTheNorth

Be very  careful moving the plate setter; it will be much hotter than whatever your dome cook temp is. I actually use a pair of channel lock pliers and thick leather gloves when handling my hot plate setter. And, whatever you use, ALWAYS know exactly where you are going with it before you pick it up!!

Chubby

Welding gloves are your Friend

tmas

Logistics question. Where do you put the grate and food when you are moving the plate setter

TexanOfTheNorth

tmas said:

Logistics question. Where do you put the grate and food when you are moving the plate setter

I have a tiled area on my table top... I just lift the grate, with the food still on, and set it there. I then have three small paver stones, right next to the egg that are used for the hot plate setter.

If you have children or pets, do not put the plate somewhere that it can be stepped on or (easily) touched.

Thatgrimguy

A rack of st. louis ribs at 225 would take me normally around the 6 hour mark. 3.5 hours would be a good time to wrap for a half hour to an hour.

SoCalTim

You could also buy a Woo, then just pull it by the handles. @TexanOfTheNorth  .. the paver stones is a brillant idea.

gdenby

The colored smoke ring stops forming around 140F. If the meat is at room temperature when put on, there won't be much color, but smoke penetrates the meat till the surface dries out. At that point, the smoke will still be deposited on the surface.

BBQ meats can be eaten at 165, but the preferred cuts have lots of collagen connective tissue. That converts to gelatin rapidly at 180F. Good, succulent BBQ gets to at least 190F, and I've had perfectly fine pulled pork at 205F. FWIW, gelatin is just another kind of protein, so the food value of the meat increases w. the tissue break down.

tmas

Thanks! I knew to cook brisket to 195ish, I didn't know the same applied to pork. 

I can't wait to try again next weekend. 

TexanOfTheNorth

tmas said:

Thanks! I knew to cook brisket to 195ish, I didn't know the same applied to pork. 

I can't wait to try again next weekend. 

Not all pork! Some cuts (chops, tender loins) are okay at 140-145*; if you are okay with a little pink. Otherwise, take then to 160 or so.

Coastalcooker

Did some over the weekend. St Louis cut-butt rub-five hours indirect-250 dome. I have to cut the rack in half to fit on the medium without using a v rack so the bend test is not the best test. It is not uncommon for the rack to break when trying the bend test.
This time, the temp kept edging up to almost 300 several times, the ribs were over done in my opinion. The bones kept falling out when trying to pick them up.
I pick 'em up and eat 'em, never looked for a smoke ring. Just the old hill billy in me I guess.

Bob

gdenby

TexanOfTheNorth said:

tmas said:

Thanks! I knew to cook brisket to 195ish, I didn't know the same applied to pork. 

I can't wait to try again next weekend. 

Not all pork! Some cuts (chops, tender loins) are okay at 140-145*; if you are okay with a little pink. Otherwise, take then to 160 or so.

Yes, to clarify, It depends on the cut.

Classic BBQ cuts can be cooked to much higher temps than leaner and less tough cuts. Rules of thumb: lean tender meats, like beef and pork tenderloins, or steaks, don't need to be cooked higher than 135 - 140, tho' most people will freak if offered pork that is still red. Lean but not so tender, like beef top round, should be cooked to only about 140, and then sliced thin. Tough, and usually fatty cuts, cook them till they are at least 180F.