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Second Cook - ribs again

733102243733102243 Posts: 38
edited October 2012 in EggHead Forum

After the initial 'smokeout' (see due diligence post of 10/7-8 - page 2), I felt pretty confident but in the meantime, I bought a Maverick. I decided not to spring for the Thermoworks as recommended by nolaegghead because I will be adding a CyberQ. Also, I need the remote feature. As far as the crappy leads go, I put some foil around the probe end and also between the cable and any area where direct heat might affect it.

Yesterday - as a treat for the better half returning from a week away - I cooked 3 racks of baby-backs. This time, I used what I considered the right amount of wood, 2 chunks in a center column and 2 sitting on top of the pile of lump and a few oak chips spread around through the rest.

Last time, I put rub on the ribs and let them sit in the refrigerator til ready to cook. After tasting them, I felt like they needed more rub. This time, same drill except when I removed the ribs to come up to room temperature, I patted -on another light coat of rub and let them sit for 45 minutes.

Last time - using the dome temp, I cooked at 250-260 or so. This time, the dome temp was more like 240-250 with the grate 235-241. Water in drip pan. Temp rose and fell in the 235-241 range. About 3 hours in, I closed the lower vent a little as the temp seemed to be climbing faster. The remote feature of the Maverick is really handy as the Egg is quite a distance ( down a hill) from the house.

After 4 hours, placed ribs in foil with either a sauce OR an NC vinegar 'dip' that I mix. Another 45 minutes (temp stabilized at 255 after I opened the dome). Placed in cooler with towels and let them rest a couple of hours.

This batch is 'melt-in-your-mouth' tender, meat pulls off the bone leaving little behind - will take some pics tonight after I crisp them up on the Lynx.

I'm still amazed at how easy it is to control the temperature.



  • COeggerCOegger Posts: 56
    Would love to see the pics.  What is the Lynx?
  • njlnjl Posts: 886
    AFAIK, there's no reason to let ribs come up to room temp before smoking them, and actually reasons not to.  They should go straight from the fridge to the egg.
  • 733102243733102243 Posts: 38
    edited October 2012

    Will try to shoot some pics tonight - they look pretty much like the first batch. The Lynx is a 36" built-in gasser with a sear (infrared) burner.

    I think the ribs are better when 'crisped' on the sear burner for 3 or so.

    Since the ribs are now in the refrigerator (I have 2 racks left), I reheat them for 20 mins @ 200 then hit the sear burner for the above time.

  • njl - what are the reasons not to bring meat up to temp?

  • brycosbrycos Posts: 137
    I don't want to speak for njl, but I think cold meat accepts smoke more readily.
  • lousubcaplousubcap Posts: 16,782
    These smoke and "Q" comments will not be even close to "stike-like" but you will get the general idea-First the smoke ring (appearance only) forms for the duration the smoking meat is in the smoke environemnt and the meat temperature is under around 140*F-so the colder the start the better the chance fo more ring. Now smoke will adhere to the meat surface for as long as there is smoke present and a temperature difference between the meat and the smoke.  So the cold start buys you more time.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • njlnjl Posts: 886
    Yep.  Some will even put the ribs in the freezer for just a bit before smoking them.
  • 733102243733102243 Posts: 38
    edited October 2012

    Thanks - Smoke ring? You mean like this?

    See next msg for photo

  • 733102243733102243 Posts: 38
    edited October 2012
    Second batch. I'm hungry. Maybe I'll take some with me to the office.
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