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Tim M...report on ribs inside

Sandi
Sandi Posts: 107
edited November -1 in EggHead Forum
Ribs turned out GREAT today, BUT, my cooking time was considerably short. Got the egg stabilized at 325. Put them on at 12:15 at 2:00 I looked in on them and they were looking on the done side. Stuck the polder in and temp was at 190. Quickly took them off and put them in foil. Brought temp down to around 225 - 250, wrapped them in foil and set them back on. Alarmed after 40 minuteds with all the *sizzle* going in in foil, unwrapped, checked temp and all of them read 196. Took them out of foil, sauced them for a very few minutes with the temp on a steady decline. They were perfect, I'm just confused on the shorter cooking time![p]Hope everyone enjoyed their Holiday weekend!
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Comments

  • Tim M
    Tim M Posts: 2,410
    Sandi,[p]Were they direct or indirect. Tell us more about the setup.
    2 hrs for ribs sounds funny, you have to be careful taking rib temps - only stick it in a thick piece and never let it touch bone (much hotter sometimes if you do). How were they? Did they pull clean from the bone?[p]Tim[p]
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  • Sandi
    Sandi Posts: 107
    Tim M,[p]I used your firebrick method. I was extremely careful in taking the temp and yes they pulled away from the bone. They were prefect...they were fantastic.

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