Low and Slow

How have you been determining that they are "ready"?

Don

That is a good temp, but after an hour. You have barely taken the chill off, let alone be done.

Mike

I have done 7 racks Memorial weekend for 3-1/2 or so . Not long enough. I did 6 racks this weekend for 6 hours , soooo much better. All at 250. Let them go . :laugh:

i'm guessing he's grilling them direct? even then, they'd still be pretty pallid looking after only an hour i gotta think.

Thanks for all the suggestions. I have been using a thermometer to put into the meat to see when it is at 165 degrees (should be done for pork). However, I will try them again and leave them on longer. I also use a drip cover I bought for my BGE (so it is cooking indirect). Also, I do not put the BBQ sauce on until the end. I'll cook em longer and try to keep the temp at about 200-225. Maybe I will replace my thermometer in my BGE.

165 is "done" by only one definition. it's cooked, but for ribs, it's way underdone.

(we'll get to why it's overdone for all the other cuts later )

ribs and butt will be done somewhere (preference varies) around a low of 185 to maybe 205. most are somewhere around 195-200.

what happens with your ribs: if you leave them in when they hit 165, they will stay around 165 for a heckuva long time, taking a long time to hit 200 or so, at which point they will be very tender.

this long time between 165 and 200 is the period when tough collagen breaks down and the meat falls apart.

pulling them at 165 means they never get tender, but are moist and "done" by some definition. what you mean by "done" is what the FDA actually refers to as "safe".

cake batter can be safe at 165, but it ain't done.

thanks.

half of me says to just give a quick answer, half of me thinks it helps to illustrate the CONCEPT rather than just give the answer, and the third half has nothing else to do right now so might as well type it out.

there are only three halves in two thirds.

Isnt there only one half in 2/3?

i don't know why anyone likes the metric system. they should simplify it so that everything is in simple whole, non-fractional or non-decimal numbers.

it is really confusing. for example:
why did they make it so that 1 liter = 1.05668821 quarts?

and what the heck were they thinking making 1 meter = to 3.2808 feet?

when you straighten out the metric system so that the numbers are easier to work with, you might have something

this is what they call a pork chop.