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Baby Backs question
Dawgtired
Posts: 632
I put mine on at 1:30 (225) and it’s now 9 and the thermopen is showing 149. I realize it’s not the ideal way to check doneness but just looking at them I’m thinking they aren’t close to being done. I actually wrapped in foil for 1.5 hours in case there was a stall. Anyone else run into this?
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
Comments
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I do a 3h smoke, followed by 3h wrap in foil.
I used to do 2h wrap, but found they weren't tender enough, so I went to 3h and perfect, fall off the bone.
I keep temperature at 250 to 275F the whole time.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ! -
I have never taken temp when doing ribs so I suppose I can't say for sure but a stall with ribs seems unlikely, certainly not an extended one. Bend test will work, but tooth pick test is the go-to for me. I can't imagine baby backs taking 7 1/2 hours, even at 225 degrees.Stillwater, MN
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I am far from a rib expert but 7.5 hours and no signs of doneness sounds odd. Unless you’re planning on ribs for breakfast you may want to kick up the heat - a lot.New Orleans LA
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Assuming this isn’t a joke then your thermometer is WAY off, your fire went out a LONG time ago and/or both...but I still think this might just be a joke thread started on a Saturday! Having a belly laugh yet, @Dawgtired ?Re-gasketing America one yard at a time.
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100 mins till done = TurboSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Ribs done at 200-205 just like everything else. You have an issue. No possible way they are cooking at that temp for that long and are only 150. Thermometer is not right or something. BTW , bump to 250-275 when doing ribs for faster and more predictable results. 225 is not needed for egg cooking. Your food is in a moist environment and won’t dry out.
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I finally pulled the ribs after 8 hours and they were fine. The bend test, my usual go to, wasn’t working because the ribs had a linear crease/cut on them. There was also, what I would consider, an extra amount of fat on them, maybe causing a long stall. I’m just not sure what was going on. I’ve cooked a ton of ribs on my BGE over the years and this was a first for me.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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RRP said:
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Must have been frozen when you put them on. Huh. Where was your flame boss temp probe placed? Grate level adjacent to the ribs? Up in dome clipped to thermo stem?
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Certainly not frozen. Probe was clipped to the thermometer stem in the dome.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Wrap them with butter, brown sugar, a dab of honey and apple juice. The steam will significantly speed the cook.Morristown TN, LBGE and Mini-Max.
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That could be a big part of the problem imo. Could be 50 degree difference between grid and dome. Means you may have been rolling at 175. If you aren’t monitoring the temp at the cooking location or as close as possible without touching the food, you aren’t monitoring the cooking conditions. This is especially significant when cooking at such a low temp as 225. If you were at 275 dome you might be at 225 grid or so. My frozen comment was obviously tongue in cheek. That said, it doesn’t take 8 hours to cook ribs, particularly baby backs, at 225. Additionally, you wrapped them which should accelerate the cook significantly. Your actual grid level cooking temp was no where near 225.
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pgprescott said:That could be a big part of the problem imo. Could be 50 degree difference between grid and dome. Means you may have been rolling at 175. If you aren’t monitoring the temp at the cooking location or as close as possible without touching the food, you aren’t monitoring the cooking conditions. This is especially significant when cooking at such a low temp as 225. If you were at 275 dome you might be at 225 grid or so. My frozen comment was obviously tongue in cheek. That said, it doesn’t take 8 hours to cook ribs, particularly baby backs, at 225. Additionally, you wrapped them which should accelerate the cook significantly. Your actual grid level cooking temp was no where near 225.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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pgprescott said:That could be a big part of the problem imo. Could be 50 degree difference between grid and dome. Means you may have been rolling at 175. If you aren’t monitoring the temp at the cooking location or as close as possible without touching the food, you aren’t monitoring the cooking conditions. This is especially significant when cooking at such a low temp as 225. If you were at 275 dome you might be at 225 grid or so. My frozen comment was obviously tongue in cheek. That said, it doesn’t take 8 hours to cook ribs, particularly baby backs, at 225. Additionally, you wrapped them which should accelerate the cook significantly. Your actual grid level cooking temp was no where near 225.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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225 was what Meathead at Amazing Ribs had stated as the best cook temperature. https://amazingribs.com/best-barbecue-ribs-recipe
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Mattman3969 said:pgprescott said:That could be a big part of the problem imo. Could be 50 degree difference between grid and dome. Means you may have been rolling at 175. If you aren’t monitoring the temp at the cooking location or as close as possible without touching the food, you aren’t monitoring the cooking conditions. This is especially significant when cooking at such a low temp as 225. If you were at 275 dome you might be at 225 grid or so. My frozen comment was obviously tongue in cheek. That said, it doesn’t take 8 hours to cook ribs, particularly baby backs, at 225. Additionally, you wrapped them which should accelerate the cook significantly. Your actual grid level cooking temp was no where near 225.
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Dawgtired said:225 was what Meathead at Amazing Ribs had stated as the best cook temperature. https://amazingribs.com/best-barbecue-ribs-recipe
Given the initial dome to grate off-set on L&S cooks most here let the BGE settle where it lands in the 250-280*F range on the dome especially for us luddites who run manual. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
So question arises from this. If the directions say cook at 350, does that mean you compensate somehow using the dome thermometer? Or, when someone says 350, they mean the dome temperature to begin with. I wasn’t aware that there could be a 50 degree disparity between the dome and grid temperatures.
If we ever forget that we are One Nation Under God, then we will be a nation gone under.
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Unless otherwise noted the temp should be considered dome temp. Not everyone checks grid temps I know I quit checking it several yrs ago just because it was nothing more than information overload. Pick one an run with what suits your style of egg’n best-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Dawgtired said:I wasn’t aware that there could be a 50 degree disparity between the dome and grid temperatures.New Orleans LA
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I’m all for monitoring the dome as it is easy. I would just suggest that one should be aware of the approximate grid temp and figure that in their calculus as many people adapt recipes from the intewebz that use an actual temperature at the point of cooking.
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At beginning of cook, 50F difference between dome and grill is basically what I saw when I cooked brisket last week. But toward end when brisket was above 160F, the temperatures came together, within a couple degrees from each other.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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Anyhow, i think 225F dome is way too low for ribs. Like others have said, grill could have been at 175F. But I just go by 275F dome for 3h, then wrap for another 2h to 3h ... they're always done and always tender.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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I usually cook ribs, pork butt, and brisket anywhere from 275-300 and it all comes out delicious.War Damn Eagle!
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