Quick Question: Pork ribs - Direct/indirect heat?

BigBadger

Making Pork Back ribs today and am undecided as to use the plate setter with a drip pan, or direct....

I've read both ways but since this is my first Pork ribs cook I really don't have the experience yet to make a clear decision.

Input Please folks..........and thank you

Decision making factors:

-Pork back ribs
-Large BGE
-yes, I have a plate setter
-Ribs have been de-pleura'd weighing about 5lbs and rubbed with my homemade rub 24hrs ago.
-Mesquite chips soaked for an hour
-Natures Grilling Hardwood Blend Lump.

BillHill

I'd go indirect w/ a drip pan w/ liquid in it. No liquid and you get burnt juice smoke :pinch:. Also, take it easy on the mesq. unless you like that flavor in particular.

Ripnem

Go indirect with your ps (legs up) and a drip pan or foil on top to keep it clean. IMO Mesquite can be a little harsh and no need to soak them. Also, regarding the rub, I will wait till just prior to cooking to add it. If you have a fair amount of salt in your mix, it can (can't think of the word) sorta brine them and give a ham type layer to the meat. I'm sure you'll love them regardless. They should take 5-6 hrs at a 250 dome temp.

If you haven't, check that (dome) thermometer in boiling water. It should read 212 and the nut on the back will let you adjust it if need be.

Frank from Houma

Indirect
Dome 250
Support the drip pan off of the platesetter with some wads of oil or little green feet
Real light on mesquite - I prefer pecan, cherry, or apple
Will take 5-1/2 to 6 hours
Look for nice drawback on the bones and use tongs with bend test
Grab the ribs from one end about half way down the ribs and they should bend almost 90 degrees
If you are saucing - sauce for 20 minutes after the bend test

Good luck with it

2Fategghead

250 indirect I always use hickory. Good luck. Post your cook with pic's and come back with questions if you have any.

For your information a past egghead has this technique documented.

http://playingwithfireandsmoke.blogspot.com/2002/06/baby-back-rib-class.html

BigBadger

Very good information. The link is a very complete set of instructions, which is what I have been looking for.

2Fategghead

Glad to help. Now if you have any questions post them to the forum and someone should be able to help you. Tim

BigBadger

Final Product was very tasty. Next time will use fruitwood.

The dome temp was 250 for the better part of 4+ hrs although when it came time to ramp it up a bit and sauce the ribs I couldn't get the temp up! it just sat there with both vent open. After 20 minutes I joggled the coals about and still nothing even though they were still going. finally I just sauced them at a low temp of about 275. Can't imagine trying to keep the Egg at 200 for a longer slower roast. It just seemed to want to be at 250 no matter what I did.

Anyway, the final product was worth the wait and next time I will use more of the the advice of those who responded (maybe do the Mikes recipe). Thanks for all your ideas and help!

2Fategghead

Glad to hear your cook went well. Tim