Ribs and chicken today

All BBQ smoked Low-N-Slow OR Hot-N-Fast goes here.

Moderator: TBBQF Deputies

lbm USER_AVATAR
lbm
Pilgrim
Posts: 15
Joined: Sun Sep 17, 2017 7:31 am
Location: holden ,mo
Contact:

Ribs and chicken today

Postby lbm » Sun Aug 19, 2018 12:19 pm

Going to try ribs again , babybacks its what the wife wanted, got the lid temp at 230*,going to cook them at least 3.5 hours and check them ,last babybacks I did were overdone to me but that's how she likes them ,ribs dusted with plowboys yardbird and chicken with suckle busters clucker dust ,using hickory and some pecan the chicken is beer can using Guinness this time ( you have to take the plastic ball out of can )was afraid it was going to melt inside ,seen this under the chicken recipe here with the lemons , trying to get done before the rain , Image

Sent from my VS835 using Tapatalk
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21559
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Ribs and chicken today

Postby OldUsedParts » Sun Aug 19, 2018 12:42 pm

Sure looks like a :cheers: from the Starting Line but until you post the Final Pics, you're just Blow'n Smoke :laughing7: :tup: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
lbm USER_AVATAR
lbm
Pilgrim
Posts: 15
Joined: Sun Sep 17, 2017 7:31 am
Location: holden ,mo
Contact:

Re: Ribs and chicken today

Postby lbm » Sun Aug 19, 2018 1:41 pm

After 2 hours ,going another hour and check ,and now raining,Image

Sent from my VS835 using Tapatalk
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21559
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Ribs and chicken today

Postby OldUsedParts » Sun Aug 19, 2018 2:23 pm

Ruh Roh - dats some serious Q going on rat cher - - - definitely getting closerf when that pull back starts at the bone tips :tup: :salut:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
lbm USER_AVATAR
lbm
Pilgrim
Posts: 15
Joined: Sun Sep 17, 2017 7:31 am
Location: holden ,mo
Contact:

Re: Ribs and chicken today

Postby lbm » Sun Aug 19, 2018 3:50 pm

Once again ribs overcooked I think ,3.5 hours at 225 to 230 * the just come apart ,question ,,,, anybody else have the same problem or should I do regular pork ribs this way , ImageImage

Sent from my VS835 using Tapatalk
williep USER_AVATAR
Williep
Outlaw
Posts: 2234
Joined: Tue Dec 10, 2013 7:57 am
Location: Baytown, TX
Contact:

Re: Ribs and chicken today

Postby Williep » Sun Aug 19, 2018 4:06 pm

Looks good to me. :salut: :salut:
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Ribs and chicken today

Postby Sailor Kenshin » Sun Aug 19, 2018 4:18 pm

If these are baby backs, seems like the right time/temps....looks good to me.
Moink!
twoguysbbq USER_AVATAR
TwoGuysBBQ
Outlaw
Posts: 1308
Joined: Fri Mar 30, 2012 9:01 am
Location: San Antonio, TX
Contact:

Re: Ribs and chicken today

Postby TwoGuysBBQ » Mon Aug 20, 2018 10:11 am

Good looking Ribs, 8)
lbm USER_AVATAR
lbm
Pilgrim
Posts: 15
Joined: Sun Sep 17, 2017 7:31 am
Location: holden ,mo
Contact:

Re: Ribs and chicken today

Postby lbm » Mon Aug 20, 2018 11:35 am

Do you all let them rest awhile before cutting them or does it matter ? I did take the membrane off before cooking ,they did taste good ,or is my frustration with these is part of cooking babybacks , any help is appreciated,,, thanks

Sent from my VS835 using Tapatalk
rambo USER_AVATAR
Rambo
Deputy
Posts: 8429
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Ribs and chicken today

Postby Rambo » Mon Aug 20, 2018 12:49 pm

lbm wrote:Do you all let them rest awhile before cutting them or does it matter ? I did take the membrane off before cooking ,they did taste good ,or is my frustration with these is part of cooking babybacks , any help is appreciated,,, thanks

Sent from my VS835 using Tapatalk

I don’t much let ribs rest; could be wrong
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Ribs and chicken today

Postby Sailor Kenshin » Mon Aug 20, 2018 2:44 pm

We let ribs rest a short while, and always remove the membrane. Are you sure the heat was reading accurately?
Moink!
bsooner75 USER_AVATAR
bsooner75
High Plains Smoker
Posts: 8537
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX
Contact:

Re: Ribs and chicken today

Postby bsooner75 » Mon Aug 20, 2018 4:48 pm

Sailor Kenshin wrote:We let ribs rest a short while, and always remove the membrane. Are you sure the heat was reading accurately?


I had the same thought. Are you taking the temps at grate level?


Sent from my iPhone using Tapatalk
woodenvisions USER_AVATAR
woodenvisions
Chuck Wagon
Posts: 5710
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: Ribs and chicken today

Postby woodenvisions » Tue Aug 21, 2018 5:26 am

I've always found that the 3,2,1 seems too long for BB's so your 3 hrs total shouldn't have overcooked these like that.
I agree with Sailor, I'm betting your temps were higher than you thought?

As for resting any type of rib, I always take a good dab or two of butter and lay them on the ribs as soon as they come off the grill the final time and loosely tent them for a good 30 minutes but that may be just me.

As for the membrane, I Never leave it on. There's a lot of debate on that but for me its just my preference. I'm just not a fan of it on there so ill take the extra minute to chuck it.

Let us know what you find out if you wouldn't mind and don't get discouraged.
Every one of us, every one of us has had some rib issues at least once, some of us more than once lol. I've had plenty of racks come out either chewy or overcooked until I found the exact temp and time and quality of rib as well.


Sent from my new P.I.T.A phone using Tapatalk
rambo USER_AVATAR
Rambo
Deputy
Posts: 8429
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Ribs and chicken today

Postby Rambo » Tue Aug 21, 2018 7:38 am

Amen to that last paragraph Woody
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Ribs and chicken today

Postby Sailor Kenshin » Tue Aug 21, 2018 8:10 am

Bone falling out or no, I'd devour those.
Moink!

Return to “Smokehouse - BBQ Discussion”

Who is online

Users browsing this forum: No registered users and 29 guests