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Post by bigpernz on Jul 12, 2014 16:00:45 GMT -5
After 2 trial runs I was pretty confident in my ability to get the SN locked in at around 225. 2 hours into these baby back ribs and again it is rock steady at 240 dome temp. I am using a crappy thermometer in the dome vent but I did check it in boiling water and discovered it read about 10 degrees too cool, so I am compensating for that. It's about 95 degrees outside and still no prob keeping the temps right, although I do have both vents closed quite a bit. I am using the last meal rib recipe on amazingribs.com. Between this forum and that website I was well prepared to say the least! This is what makes the internet great!
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Post by rangerone on Jul 12, 2014 21:30:20 GMT -5
I hope your ribs turned out to be amazing. I will be doing some baby back ribs in the next week or so also.
A warning about thermometers. A cheap thermometer will not be off by the same amount at every temperature. It will vary over different temperature ranges and will most likely read 100% accurate at one temperature. Investing in a good quality digital thermometer is a great idea. I am so glad I purchased one. Even though I got the "look" from my wife at first, she has come to LOVE all the wonderful food that comes off my Weber and admits it is a good thing.
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Post by bigpernz on Jul 13, 2014 10:09:24 GMT -5
Hey rangerone. Yeah I was wondering the same thing about thermometers and their curve of accuracy. I will be getting the Maverick set up sooner or later that's for sure. As for the ribs they were extremely flavorful and smokey, but could have been a little more tender. They were on for 5.5 hours with the water pan the whole time, maybe they needed to go longer?
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Post by rangerone on Jul 13, 2014 10:48:07 GMT -5
bigpernz, I would guess (with my very limited experience at this point) that your ribs may have needed a bit less time. I have heard that baby backs can be ready in about 4 hours whereas spare ribs take around 6 hours. I did spare ribs at 225F for about 5.5 hours and they were awesome.
It would be easier to decide if you were sure of the grill temperature. If it truly was around 225F for the whole time, I would guess they were on a bit too long. If the temperature was lower, you are probably correct that they needed a bit more time. Did they come off the bone easy and clean with each bite?
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Post by bigpernz on Jul 13, 2014 11:44:03 GMT -5
No that's the problem.. I was hoping they would pull off and leave clean bones and they didn't. The meat was pretty tough next to the bone and in my opinion I didn't achieve good connective tissue break down. That's why I'm thinking foil and longer times but you're right, without a good thermometer who knows. I see people post about amazing ribs they make with the 2-1-1 method and I wonder if my expectations are too high. Like I said they were delicious just didn'tcome clean off the bones.
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Post by ncsmoker on Jul 13, 2014 16:10:48 GMT -5
Hi bigpernz just saw your post. Your temp at the grill was probably lower than 220 with your dome temp being 240. I have found it to have a 30 degree difference usually. An extra 1/2 hour or more would have brought your more ribs the tenderness they needed. I'm not a great believer of using the foil with SN as it provides the moisture needed and prevents adding smoke during the time they are wrapped.
My trimmed St. Louis 3-4lbs ribs usually take 6-7 hrs. with the dome temp at 240-250.
Good luck with your next batch
NC
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Post by bigpernz on Jul 15, 2014 19:45:41 GMT -5
Hey NC thanks for the feedback. Yeah I'll keep trying until I get it perfect. How long do you do baby backs at those temps?
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kenny
Junior Member
Posts: 28 
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Post by kenny on Jul 19, 2014 11:34:10 GMT -5
It is my opinion that you cannot judge by time alone. Pick the ribs up near one end with tongs, letting them droop. I call them done when the surface cracks (splits) somewhat between the bones. Meat side up of course.
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Post by bigpernz on Jul 21, 2014 22:07:59 GMT -5
I agree Kenny. My new Maverick thermo made me realize my grate temp was just too low using the candy thermo in the lid at 240ish. Last rack I did was amazing and pulling clean off the bones. They also did the crack thing when dangled by the end with tongs. The dome temps I was getting with the grate at 225 were around 280. Anyway, I'm sure the lower temps would work fine too just take quite a bit longer. Happy smoking!
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kenny
Junior Member
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Post by kenny on Jul 21, 2014 22:21:47 GMT -5
Did you get the Maverick with two probes? The meat probe is useless for ribs but great for hunks of meat like butt, brisket, etc. It has made me realize that I have probably eaten undercooked meat for years since I only cooked by the clock. Not undercooked by safely standard perhaps but from a flavor tenderness standpoint. We have been digging smoked chuck roast lately. Its a whole different piece of meat when taken up to around 200 degrees as opposed to pulling it off at medium or medium rare like is typical for a beef roast. A really nice change up from Boston butt.
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kenny
Junior Member
Posts: 28
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Post by kenny on Jul 21, 2014 22:25:14 GMT -5
Oh, and I stopped even looking at the thermo built into the lid. Weber included one in my Gold. Keep the grate temp correct, that's where the meat is anyway.
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Post by bigpernz on Jul 22, 2014 9:40:45 GMT -5
No I got the single probe just for the smoker temp because I already have a meat probe digital thermo. I can run them both through the top vents and set them up side by side on a table next to my weber. I was thinking about doing a chuck roast soon too. How big a roast do you do and how long does it take?
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Post by ncsmoker on Jul 22, 2014 16:22:43 GMT -5
I agree a probe at the grill is most accurate. Also time is only an indicator. I take them off when they crack like Kenny said.
Baby backs I have quit doing, to expensive for what you get but check after 3hrs, same thing they should crack away from the bones.
Don't be afraid to let the temp fluctuate, it's almost impossible to maintain a steady 225. There is a new school of smokers that are doing their ribs above 300 and winning local championships and placing high in national ones.
Like Kenny said a chuck roast is delicious with the SN. A standard boneless chuck is around 2-4lbs. Again the standard time for a solid lump of meat is about 1 1/2 hrs. per pound at 225, but always go by your meat probe inserted in the center to 200. I love mixing my woods with this cherry, oak, apple and maple work well.
Have fun Bigpernz
NC
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kenny
Junior Member
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Post by kenny on Jul 23, 2014 9:56:02 GMT -5
No I got the single probe just for the smoker temp because I already have a meat probe digital thermo. I can run them both through the top vents and set them up side by side on a table next to my weber. I was thinking about doing a chuck roast soon too. How big a roast do you do and how long does it take? You really should drill a small hole in the lower kettle. Its a one time pain, but you will appreciate it every time you smoke. Manipulating the lid without dealing with the probe wires is SO much easier. I know, I only had to smoke twice running the wires through the top vents to break down and do it. No more pulling on wires when you need to add water, or wood, or charcoal. I smoked a chuck roast last Saturday. It was about 4 pounds and smoked about 5 hours to 195 degrees. I would have preferred letting it go to 200, but wife wanted to eat before going to work. |
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Post by ncsmoker on Jul 23, 2014 13:53:18 GMT -5
I agree it will also save wear and tear on the probe wires which are the most delicate part of the Maverick system. This is what fails most often. I usually don't even put the meat probe into the meat until I'm 3/4 of the way through the estimated cooking time so I'm not twisting it around. This past week I smoked chicken legs twice and a small pork roast once. I'm retired so have lots of time to play. LOL One thing I have invested in is an instant read digital thermometer to check doneness in small cuts of meat like the chicken which only takes about 3 hrs.
Keep on smoking and having fun. Great hobby!
NC
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