Ribs/stoker

SmokinJ · May 2009

I was running my stoker at 225 grid temp .Temps were up and down. I think it was the placement of the pit probe. I put it on the dome thermometer and raised the temp to 260. Is that good for a dome temp for pork spare ribs?

Thanks

Car Wash Mike · May 2009

Your fine, the last hour I would bump it up to render the fat out better. I go 275 on baby backs

Mike

SmokinJ · May 2009

Thanks for reply.

snoqualmiesmoker · May 2009

I do 225 until they are done. As they say, they are done when they are done...

5-6 hours. Do the bone wiggle test.

SmokinJ · May 2009

Also wanted to ask is there a good way to keep them warm if they finish a little early?

This is my third attempt at ribs first two times they were tasty but the ribs were to dry not tender at all.

Thanks again

Grandpas Grub · May 2009

CWM will know better but it sounds like you might be cooking them too hot and or over cooking.

Keeping warm, wrap in foil, then wrap in a heavy blanket. I have kept spares hot for 3 hours.

GG

Car Wash Mike · May 2009

IMHO 225 is to low for such a long time. If done to early, go ahead and sauce. Slice up. Put in an aluminum pan add 8oz apple juice cover with foil. 225 in the oven until seving time. I have gone 2 hours this way before.
Heck what do I know? Good luck.

Mike

Grandpas Grub · May 2009

:laugh: :laugh: "What do you know"

How many racks have you cooked for how many years?

GG

SmokinJ · May 2009

Thanks alot guys.

Car Wash Mike · May 2009

LOL I've cooked over 20,000 slabs of ribs over the last 25 years. I'm down to about 150 a year now for friends/family and small catering. May 1, last count was only 27 so I have make up time. :woohoo:
Why do you think I don't eat them anymore? BBQ biz saved my parents in the 80's.
Mike

Car Wash Mike · May 2009

If you feel the need to open the rib hot line, your more than welcome.

Shoot an e-mail you wil be fine.

Mike

Grandpas Grub · May 2009

Did you/your family have a resturant?

Kent

Car Wash Mike · May 2009

Grocery store. They were failing bad in the 80's with 18% interest. Talked them into catering. Serious about the ribs. Well over 40,000 lbs of smoked beef for sammiches. I learned to break down a side of beef at the age of 13 years old. Couldn't carry it but broke it down. 5 ribs in for the chuck roast.

Mike

Grandpas Grub · May 2009

That's no little feat at that age.

Kent

Ribs/stoker

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