completed my first BBQ ribs

BostonBBQ

<p />I successfully completed my first BBQ ribs. The process I used was as follows.
1) dry rubbed ribs with a mixture of brown sugar, dried mustard, paprika, garlic powder, cumin, coriander, onion powder, and red pepper.
2) refrigerated for 19 hours.
3) took out of fridge, covered in brown mustard, and let stand 30 minutes.
4) cooked the ribs at 275 (I wanted 250 but couldn't get it) for 3 hours directly on grill flipping every hour.
5) covered with bbq sauce and cooked for 1/2 hour flipping once.[p]The results were tasty but far from perfection. My crust was a little to thick but still good. The ribs were not fall off the bone tender but very flavorful. Here are some pictures of the ribs before going on the grill and before I put the BBQ sauce on.

Grumpa

BostonBBQ,[p]I suspect the thick crust was caused by the mustard slather. Next time leave the mustard out and see if you like the results any better.[p]Great Pics.[p]

stike

BostonBBQ,
i think the thick crust was a result of going direct for 3 hours. mustard disappears during the cook. [p]also, 3 hours is too short for 'fall off the bone', i think.[p]it sounds as though you may have followed the manual, by doing them direct and for only 3 hours.[p]try J-slot's method (naked whiz has a link).

Unknown

BostonBBQ,[p]pics aren't working

Unknown

BostonBBQ,[p]Try doing them indirect next time and compare.

The Naked Whiz

sb,
They work for me. ??
TNW

Pakak

They don't work for me either.

BostonBBQ

sb,
sorry about that, let me see what the matter is then repost them.

BostonBBQ

Pakak,
try this out









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BostonBBQ

Tony,
I thought I did them indirect. I had a grill, a drip pan, then another grill with the meat on it. Should I instead put the inverted plate setter on the fire ring, put the drip pan on top of that, then the grill on the legs of the plate setter?

BostonBBQ

Bob,
would leaving the mustard out result in no crust? I do like a little crust, just not so much as I had. Maybe there is a wet rub that produces a "light" crust, or maybe I should try and put less mustard on the ribs. Also, do you know if having a coating on the outside disables the smoke from penetrating the meat?

Grumpa

BostonBBQ,[p]I use just rub and cook direct over a 200-225* fire flipping every 45 minutes. Done in about 4 hrs and have always been happy with the light crust,smokey taste and fall off the bone tenderness. Little fuss and great eating for my taste buds. I use about 2 or 3 chunks of hickory and sometimes sauce during the last 30 minutes of the cook.[p]Simplicity usually works best.[p]Save the mustard for butts :~)[p]

BostonBBQ

Bob,
I will leave off the mustard for the next cook, thanks for the help Bob.
-Joel

Unknown

BostonBBQ, that's either a wierd purple glare or you musta invented you some purple sauce to put on em...you could call your ribs "Purple Pig Eater Ribs" wellllll I dunno

BostonBBQ

Chet,
It's a wierd purple glare due to a really poor camera. I thought the same thing about the purple sauce when I first saw the picts. I was going to call them "Purple Haze"

Grumpa

BostonBBQ,[p]Don't thank me... I am just sharing what I learned over the years from this great forum.[p]Credit is really due to my following friends[p]The technique was taught to me by an old friend who is now passed away (JJ)[p]The rub I use and love the best comes from gfw's site under Memphis rub.[p]I just love cooking... and eating good food :~)[p][p][p]

Yazoo

BostonBBQ,[p]Using just the foil pan is technically indirect, but it doesn't shield the meat from the coals as much as a plate setter. What kind of ribs did you cook, loin ribs or spare ribs? I've never been able to cook pork loin ribs direct or at higher temps without drying them out, not that 275 was hot. I either cook them in foil first, then finish direct for a char or do a slow, indirect cook. You might consider trying spare ribs. They have more fat on them and can stand a little higher temp better. One other hint, it's difficult to keep the temp down if you open the lid. If you do open the lid to turn the ribs, do it quickly. The longer the lid is up, the more air the lump has available to get that fire hot. Once that fire gets hot and the egg gets hot, it takes forever to cool down.

BostonBBQ

Yazoo,
I grilled baby-back ribs and there was very little fat on them, but it's not their fault, I should have treated them a little more delicately. I say I did them at 275, but you are right about opening the top. The temp spiked to over 300 a couple of times after I opened the top to check them, turn them, or take pictures. Is there a way to keep the top closed? How would you turn them? do ribs cooked on rib racks need to be turned because that may be a solution.

Yazoo

BostonBBQ,[p]If you use a plate setter and can keep the dome temp at 275 or below, I don't think you'd need to open the lid at all for at least 3 or 4 hours. I'd just put them on the grill, membrane side down. I'd also invest in a Polder. That way you can tell what the internal meat temp is without opening the dome. I think you'd have an easier time getting the dome temp to settle in at 250 without opening the lid too.

Unknown

BostonBBQ,[p]You said "for 3 hours directly on grill", so I thought you did them direct, but with the drip pan, you did indeed do them indirect. Give the plate setter set-up a try (that's how I do my ribs, but I usually go 4-5 hrs at 250)

Unknown

Yazoo,

Unknown

Yazoo,[p]Oops, hit return.[p]I've never tried to probe a rack of ribs, does it work?[p]I just do a 311 or some variant and it seems to work.

BostonBBQ

Pivotizer,
I have a generic meat thermometer. I found that there is not enough meat on ribs to get a reliable temperature with the thermometer I have. I looked in to doing 311 (I think from www.tm52.com) but I didn't like the idea of wrapping my ribs in foil.

Yazoo

Pivotizer,[p]I've not probed ribs either, but I think others have. I waited 4 hours, then checked them with an instant read thermometer. Trying a Polder probe is the only thing I could suggest if you want to minimize the number of times you open the dome, but don't want to wait 4 hours to check them.

Steve-B

Pivotizer,[p]I used my polder the first few times to get the feel and look right. Be sure to buy some meaty ribs and you should have enough between the ribs to put the probe.