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St. Louis Ribs - stall?

DoofusOfTheDay
DoofusOfTheDay Posts: 401
in EggHead Forum
Haven't done many ribs, doing some St. Louis style dome temp of 250.  The ribs have been stalled at temp of about 158 for at least an hour.  Is that normal?  I am about 5 hours in and just calibrated my thermometer last night, so know it's good.
Gregg
Large BGE Owner since December of 2013!
Marietta, GA
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Comments

  • grege345
    grege345 Posts: 3,515
    @250° and depending how meaty in can take up to 6 hours. Remember your dome temp is probably higher than your grate temp. They may be close to temp now but the first three hours it was probably 30° lower. Give it a bump. Won't hurt a thing. Toothpick or skewer test for done ness. Buttah. I've checked temp to in the past. It will get there. 
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Chubbs
    Chubbs Posts: 6,929
    edited March 2015
    I have never checked temp in ribs. Insert toothpick without resistance and pick them up with tongs and they bend 90 degrees and you are good. Usually ~5 hours BB and 6 hrs spares at 250 for me
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    yeah I was gonna toothpick them for done-ness, I just have the remote probe in there so I knew when to start checking and happened to notice it was just stuck at 158.  I bumped up the temp a little know it's starting to cook faster.  185 now.  Man a little bump in temp and they really started going.  Dome temp is at 325.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • grege345
    grege345 Posts: 3,515
    Don't forget the pics
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    edited March 2015
    Not bad, a little chewy.  It was probing good, but maybe I should have let cook a little longer.  Dunno, maybe ribs aren't my thing.  Or maybe should try the texas crutch.  And yes got the tip of the fork in that one pic, woo!

    I did half of the ribs with just a rub, the other half with rub but added sauce about half hour before I pulled them.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • grege345
    grege345 Posts: 3,515
    If your looking for fall off the bone then by all means crutch with some concoction and let them go for a while. Ribs IMO are open to so much interpretation. Some people may prefer the chew. Some may prefer fall off the bone. Don't give up just try different variations until you find what YOU like! I will say by looking at your ribs I would have waited for a little more pull back before I pulled them off. Then again that's just me. They have great color. What sauce ? What wood?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • DoofusOfTheDay
    DoofusOfTheDay Posts: 401
    grege345 said:
    If your looking for fall off the bone then by all means crutch with some concoction and let them go for a while. Ribs IMO are open to so much interpretation. Some people may prefer the chew. Some may prefer fall off the bone. Don't give up just try different variations until you find what YOU like! I will say by looking at your ribs I would have waited for a little more pull back before I pulled them off. Then again that's just me. They have great color. What sauce ? What wood?

    I used some hickory and some apple wood.  Sweet Baby Ray's sauce.   I guess we do so many butts and are used to how that meat is a lot less chewy we aren't quite comparing apples to apples.  Yeah I do think I should have waited a little longer too even though it seemed to be probing fine.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
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  • lousubcap
    lousubcap Posts: 36,794
    +1 with @grege345 about the need for foil in the "fall off the bone" equation.  At least that's my eggsperience.  Check out the X-X-X cooking process: First X time-frame= on the BGE indirect at around 250-280*F, second X= time in foil with some sauce/liquid and the third X is time back on the grid with sauce basted at the end.  I prefer X-0-0 as it's easy and a little pull off the bone but will cook to the guest's preferences.
    And the turbo crowd should be along!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RRP
    RRP Posts: 26,455
    Looks good though. In the future if you have a Thermapen then  readings between several of the bones is another crutch for testing the doneness. You want that to be anywhere from 196 to 205.
    Re-gasketing the USA one yard at a time 
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