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Post by bigpernz on Sept 1, 2014 0:06:51 GMT -5
I would like to add a comment after smoking many racks of ribs with the SN since the thread started. First of all thanks to everyone who participates in this forum. Its been a huge help reading all the different threads and learning about what works for different people. As far as ribs go, I've gotten mine just about perfect. As mentioned above, to anyone new to this, the most important things to remember are: 1. Know the temps you are cooking with at the grate with a thermo that you trust (my candy thermo in the lid reads 75 degrees higher than the maverick at the grate). 2 Don't worry if you have some temp flux. I don't think there's much difference in meat cooked at 225 or 250 so you have a window... just relax! 3. Rely on experience and advice (from sources like the good people on this forum) as to when meat is done. For instance, just because the internet says babyback ribs take 4 hours, know that they are really done when you do the dangle thing and the meat cracks between the bones. This might take more or less time depending on the actual temps you have at the meat. I think lower and higher temps will both work with varying degrees of success (and with much different finishing times!) Hell I've heard of competition BBQers doing their ribs at 270 and winning lotsa $$! Practice makes perfect, love the SN!
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Post by bigpernz on Sept 1, 2014 0:21:14 GMT -5
One more note... I think buying ribs that are uniform in thickness from one side to the other makes a big difference as far as consistency from rib to rib. I've noticed that St Louis ribs are generally more even and I prefer them to baby backs anyway. Just my opinion/2cents
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Post by ncsmoker on Sept 1, 2014 17:12:29 GMT -5
I agree with bigpernz two posts. Many of you noted my last rib post and the trimming of the St Louis rack. You are going to get fluctuations with the Weber. It may be do to wind changing speed or the amount of sun going in and out of clouds. Don't worry about it. I start at a temp of 230 and go from there. I have had it go as high as 270 in the hour between checking it. Just don't worry about it. The ribs come out great because of the water pan maintaining moisture in the SN. One thing I do use is a Taylor instant read thermometer instead of the Maverick meat probe. It can be calibrate and though they say it is dishwasher safe I never do. www.amazon.com/Taylor-9842-Commercial-Waterproof-Thermometer/dp/B00009WE45/ref=pd_tcs_subst_k_2?ie=UTF8&refRID=1YKD8B85PGF1M97FX16Q It reads the temp of the meat by the time I stir the coals and add water.; The measuring tip is so short you can use it for a lot of things you can't use the Maverick probe for. Tom aka NC
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Post by pilfjd on Sept 1, 2014 20:16:46 GMT -5
Great advice. I'm going to try all the suggestions. I haven't made ribs since I screwed up those spare ribs, but I want to try again.
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