Party Ribs issue

Dawgtired

Followed the directions for Meat Church’s Cajun Party Ribs. His were done in 2 hours. Mine… 275 (Flame Boss) indirect were temping (Thermopen) at 158 after 4 hours🫤 I’m at a complete loss to explain this. Any thoughts or suggestions would be greatly appreciated.

Foghorn

The only thing that I can figure is that 275 in a high airflow environment such as a pellet smoker or an offset smoker cooks significantly faster than 275 in a kamado.  I think of it this way (which may not be exactly scientifically accurate):

In a kamado with very low airflow, a small layer of relatively cool (not 275 degrees) air can set up next to the meat you are cooking, such that if you were to measure the temperature of the air that is 1/4 inch from the meat it might be only 150 degrees early in the cook when the meat is still relatively cold.  In a high airflow offset that cool air flows through and the temperature of air 1/4 inch from the meat will be close to 275 at all times.  I hope that makes sense.  

How far apart the individual ribs are spaced can also be a factor.

With that said, it still seems like 4 hours at 275 in a BGE ought to cook individual ribs to done.

Dawgtired

Thank you for the detailed answer. Certainly worth considering and something I haven’t thought about. I think Matt (Meat Chirch) used a pellet grill, but he said you can cook this on whatever you have. I didn’t watch all of a different video, maybe on Instagram, of a guy cooking party ribs on a BGE at 275 and I believe he said it was a 2 hour cook. 

MaskedMarvel

Someone tell Meat Church to calibrate his thermos!

lkapigian

I’ve done “ Armenian Style Ribs” for years , albeit cut into pairs , not singular … I have found no time variance between that and a rack ( offset smoker )

Dawgtired

lkapigian said:

I’ve done “ Armenian Style Ribs” for years , albeit cut into pairs , not singular … I have found no time variance between that and a rack ( offset smoker )

So you are saying that individual ribs or pairs, cook the same as a whole rack? Interesting and good to know for future cooks.