Chief Dick Posted December 27, 2009 Share Posted December 27, 2009 I have family in town from Hawaii and North Carolina, so the plan is to smoke 3 slabs of ribs tomorrow for the Chiefs game. Game is at noon, so my target ready time is half time, so about 1:30cst. I would normally do a 5 hour schedule, but I will add another hour for temp issues. Should be about 18 degrees when I start about 7:30am. Going to use a mix of hickory and cherry. I'm pretty sure I can get a hot enough fire. Should be interesting. Wish me luck. Quote Link to comment Share on other sites More sharing options...
buddahj Posted December 27, 2009 Share Posted December 27, 2009 good luck Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 27, 2009 Author Share Posted December 27, 2009 Well it's about 20 degrees outside, and temperature has not been a problem at all this morning. So the ribs will be ready by 12:30. So far so good. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted December 27, 2009 Share Posted December 27, 2009 Well it's about 20 degrees outside, and temperature has not been a problem at all this morning. So the ribs will be ready by 12:30. So far so good. this is good info.....i was wonderin if i should get the snow off the smoker or just let it sit till spring.....may yer ribs pull apart and go down as easy as the chiefs Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted December 27, 2009 Share Posted December 27, 2009 YOU SHOW MOTHER NATURE WHO'S BOSS!!! Quote Link to comment Share on other sites More sharing options...
buddahj Posted December 27, 2009 Share Posted December 27, 2009 how did the ribs turn out? Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted December 27, 2009 Share Posted December 27, 2009 how did the ribs turn out? MAN DOWN......RIB OD ADD BUSCH LIGHT STAT Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 28, 2009 Author Share Posted December 28, 2009 how did the ribs turn out? They were great. They were almost too moist and juicy. They literally melted in the mouth. They were so tender I could barely cut the ribs, the meat was falling off so well. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted December 28, 2009 Share Posted December 28, 2009 They were great. They were almost too moist and juicy. They literally melted in the mouth. They were so tender I could barely cut the ribs, the meat was falling off so well. see that's the fine line, my wife likes when they fall off i like ta cut them and chew the meat off....like the st louis ones at daves....no way i'll ever do ribs right Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted December 29, 2009 Share Posted December 29, 2009 see that's the fine line, my wife likes when they fall off i like ta cut them and chew the meat off....like the st louis ones at daves....no way i'll ever do ribs right Do 'em right by you and let the wife figger it out herself. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted December 29, 2009 Share Posted December 29, 2009 Do 'em right by you and let the wife figger it out herself. Yep. Tell her to make her own damn ribs. Quote Link to comment Share on other sites More sharing options...
buddahj Posted December 29, 2009 Share Posted December 29, 2009 They were great. They were almost too moist and juicy. They literally melted in the mouth. They were so tender I could barely cut the ribs, the meat was falling off so well. nice Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted December 29, 2009 Author Share Posted December 29, 2009 see that's the fine line, my wife likes when they fall off i like ta cut them and chew the meat off....like the st louis ones at daves....no way i'll ever do ribs right This is why God made the short end and the long end. So your wife likes 'em long. Quote Link to comment Share on other sites More sharing options...
T_bone65 Posted December 30, 2009 Share Posted December 30, 2009 This is why God made the short end and the long end. So your wife likes 'em long. And Nuke's mom smoked so he usually disappoints Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted December 30, 2009 Share Posted December 30, 2009 And Nuke's mom smoked so he usually disappoints let's just say i've never been called cuke Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 2, 2010 Share Posted January 2, 2010 Supposed to be a high of 25 tomorrow with 15 mph winds gusting to 30 here. My buddy asked the other day if I could smoke some ribs for a party he's having and I told him I was'nt sure b/c of the weather. He showed up today with 6 racks of spares so I guess I'm smoking. I don't think I ever made that many before and I know I've never tried in this weather. Chief, did you have to add any time b/c of the cold? If I have 3 racks stacked with 2 racks per, will I have to rotate them from top to bottom at all or will they all cook evenly if I just leave them alone? Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted January 2, 2010 Share Posted January 2, 2010 Supposed to be a high of 25 tomorrow with 15 mph winds gusting to 30 here. My buddy asked the other day if I could smoke some ribs for a party he's having and I told him I was'nt sure b/c of the weather. He showed up today with 6 racks of spares so I guess I'm smoking. I don't think I ever made that many before and I know I've never tried in this weather. Chief, did you have to add any time b/c of the cold? If I have 3 racks stacked with 2 racks per, will I have to rotate them from top to bottom at all or will they all cook evenly if I just leave them alone? If the temperature in the pit is that same as it always is then you shouldn't have to add any cooking time. In other words, 225 degrees Fahrenheit is 225 degrees whether it is 80 or 20 outside. As far as rotating, is your smoker is a water smoker like mine, then the lower rack will be slightly warmer than the upper rack (about 7 to 10 degrees). I have also found that the upper rack has a slight bit more concentration of smoke flavor in the meat that goes up there. You may want to consider rotating the meat but I don't believe that it is 100% necessary. Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted January 2, 2010 Author Share Posted January 2, 2010 Supposed to be a high of 25 tomorrow with 15 mph winds gusting to 30 here. My buddy asked the other day if I could smoke some ribs for a party he's having and I told him I was'nt sure b/c of the weather. He showed up today with 6 racks of spares so I guess I'm smoking. I don't think I ever made that many before and I know I've never tried in this weather. Chief, did you have to add any time b/c of the cold? If I have 3 racks stacked with 2 racks per, will I have to rotate them from top to bottom at all or will they all cook evenly if I just leave them alone? With ribs I usually go with the 5 hour rule. 2 hours exposed 2 hours in foil 1 hour exposed I allotted an extra hour just in case I couldn't keep a hot fire. Did not have a problem with keeping the fire where I wanted. The day I smoked we had a south wind, so I positioned the smoker with the firebox in the south position, with the theory I wanted the breeze to be able to stoke the fire. Thus, the ribs were positioned on the north end of the smoker. Now, with you stacking ribs on top of each other, I probably allot an extra hour for sure, since you will need to rotate them. Meaning, you will have to open the smoking chamber to get to them, so you are introducing cold air to the chamber. I never rotate ribs once I put them on. But I only do 2 or 3 slabs at a time, and I have a rib rack that holds them vertically. You may want to try this: Put the ribs on. Do 1.5 hours. Rotate ribs. Do another 1 hour and check. Wrap in foil. At this point you don't need to rotate them. Do 2 hours in foil. Back side of the ribs UP. Then one hour to finish outside the foil. Remember, the ribs will need to rest, and if you get them done early you can always put 'em in the oven to keep them warm. And I typically don't put sauce on them except for the last 20 minutes or so. Just enough to warm the sauce on the ribs. Good luck. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 2, 2010 Share Posted January 2, 2010 If the temperature in the pit is that same as it always is then you shouldn't have to add any cooking time. In other words, 225 degrees Fahrenheit is 225 degrees whether it is 80 or 20 outside. Yeah, I did'nt take the time to word my question very well. That's what I meant, did he have any problem keeping up his temp. Thanks Kid. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 2, 2010 Share Posted January 2, 2010 With ribs I usually go with the 5 hour rule. 2 hours exposed 2 hours in foil 1 hour exposed I allotted an extra hour just in case I couldn't keep a hot fire. Did not have a problem with keeping the fire where I wanted. The day I smoked we had a south wind, so I positioned the smoker with the firebox in the south position, with the theory I wanted the breeze to be able to stoke the fire. Thus, the ribs were positioned on the north end of the smoker. Now, with you stacking ribs on top of each other, I probably allot an extra hour for sure, since you will need to rotate them. Meaning, you will have to open the smoking chamber to get to them, so you are introducing cold air to the chamber. I never rotate ribs once I put them on. But I only do 2 or 3 slabs at a time, and I have a rib rack that holds them vertically. You may want to try this: Put the ribs on. Do 1.5 hours. Rotate ribs. Do another 1 hour and check. Wrap in foil. At this point you don't need to rotate them. Do 2 hours in foil. Back side of the ribs UP. Then one hour to finish outside the foil. Remember, the ribs will need to rest, and if you get them done early you can always put 'em in the oven to keep them warm. And I typically don't put sauce on them except for the last 20 minutes or so. Just enough to warm the sauce on the ribs. Good luck. Thanks CD. I will give this a shot. Quote Link to comment Share on other sites More sharing options...
untateve Posted January 2, 2010 Share Posted January 2, 2010 My method is similar to CD's except I wrap in foil for about an hour and when I sauce them, I tend to get the flames going so that I can caramelize the sugars in the sauce. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted January 2, 2010 Share Posted January 2, 2010 sorry i gotta ask but what kind of ribs work best in the crockpot.....have lots of excuses not ta smoke outside but still cravin ribs stood at walmart starin at all'm & just didn't pull the trigger cause i didn't know Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 2, 2010 Share Posted January 2, 2010 Ribs went on at 2! Never did 'em in the crock Nuke. I'd imagine bone in country styles would be fine. Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted January 2, 2010 Share Posted January 2, 2010 Ribs went on at 2! Never did 'em in the crock Nuke. I'd imagine bone in country styles would be fine. dammit, hand my hands on those and put'm brack....noway i go brack ta little mexico taday, maybe bite the bullet & hit the reg butcher though...ENJOYTHEMRIBS HOWBOUT Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted January 2, 2010 Share Posted January 2, 2010 You may want to try this: Put the ribs on. Do 1.5 hours. Rotate ribs. Good luck. done Quote Link to comment Share on other sites More sharing options...
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