Ribs - 2nd time using smokenator

[craig]

Used the smokenator for a second time yesterday. It started hot on me but I was quickly able to get it down to 225-230 and it stayed there throughout the cook. 4 1/2 hours. I didn't get the as good of a bark as I was hoping but it still turned out pretty good. Practice makes perfect, a few more runs and I should have her dialed in.

[ncsmoker]

Looks good Craig. As far as the bark I will take the water pan out the last 1/2 hour. You will have to close down the top vent some to maintain the temp but it works.

Tom

[craig]

Aug 10, 2015 15:49:11 GMT -5 ncsmoker said:

Looks good Craig. As far as the bark I will take the water pan out the last 1/2 hour. You will have to close down the top vent some to maintain the temp but it works.

Tom

Thanks for the tip! Also is there a good way to check for done-ness? I cooked it for 4 1/2hrs but was having trouble getting a good reading on my digital thermometer so I ended up eyeballing it. I think it turned out OK but I'm always a little paranoid about under cooking meats.

[ncsmoker]

Yep, its hard to use a thermometer so just pick the ribs up about 1/4 from the end and when the meat starts to crack away from the bones they are done. This will leave you with nicely done ribs that pull gently off the rib but don't fall off the bone. You will find the crack point that you like after a couple tries. The more the crack the more well done.

If you have any questions, please ask.

Tom

[rangerone]

Aug 12, 2015 14:07:35 GMT -5 craig said:

Aug 10, 2015 15:49:11 GMT -5 ncsmoker said:

Looks good Craig. As far as the bark I will take the water pan out the last 1/2 hour. You will have to close down the top vent some to maintain the temp but it works.

Tom

Thanks for the tip! Also is there a good way to check for done-ness? I cooked it for 4 1/2hrs but was having trouble getting a good reading on my digital thermometer so I ended up eyeballing it. I think it turned out OK but I'm always a little paranoid about under cooking meats.

I also use the crack test, it is the best way. I do not use this test until I see that the meat has pulled back from the bones by at least 1/8 of an inch. That should be your first visual clue that they are at least close to being ready.
TIP: Try cooking your next ribs at around 250F-260F. I have found that this gives me much better results. 

[huntnetime]

Nice!!! They look gooood to me. I like to cook ribs around the 250F mark as well. Good stuff...nice choice of beer there too!

[craig]

The more I use this thing the more I like it, it just hovers around 225*F all day long



Finished product:

[whiskeycharlie]

Tom

[/quote]Thanks for the tip! Also is there a good way to check for done-ness? I cooked it for 4 1/2hrs but was having trouble getting a good reading on my digital thermometer so I ended up eyeballing it. I think it turned out OK but I'm always a little paranoid about under cooking meats.[/quote]


Craig,
To get a better reading on your digital thermometer, run the probe parallel to the bones into the thickest part of the meat. If you have a long probe, come in from the thin side of the rack - the probe has more support that way.

Also, I use the skewer that came with the SN as a meat tester. When that skewer goes through meat without much resistance, it's time to eat. [/p]

Whiskey Charlie 

[ncsmoker]

Hi,Whiskey Charlie, when the meat cracks away from the bones when you do the test it is done. Since there is so little meat between the bones especially baby backs, it is hard to use a thermometer.

Other than the crack test I don't know of any other way of testing for doneness for ribs. I have tried using thermometers but nothing is more accurate than the crack test. The pro's use it in championship bbq. Spare ribs are done after reaching 165 but they won't start cracking till 180-185 or so and are falling off the bone at 195 as far as I have been able to determine.

If you check my Labor Day Ribs post down below you'll see the crack test. These ribs were well done and more done than I like them but were definitely falling off the bone done.

Tom