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Xl1200r
| Posted on Saturday, June 02, 2012 - 01:18 pm: |
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I've got lots of good stuff going in the smoker now, but it's first time I've tried a rack of ribs and I'm a little baffled. They are pork, st. louis cut. They've been in for less than 2 hours at 225, but they're already showing 175 internal temp. Seems too high too soon. Should I leave them in (everything I'm readying says 4-6 hours are needed) or pull them? |
Sifo
| Posted on Saturday, June 02, 2012 - 01:30 pm: |
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How good is your grill thermometer. The ones that are stuck on the hood of the grill are notoriously off. I would go by internal temp with a good thermometer (sounds like what you have done). I would pull them off real soon. Send directions to your house! BTW, I just did St. Louis ribs last week and they only took about 2 hours. I was fighting a fire that was getting the smoker up a bit over 275 though. |
Xl1200r
| Posted on Saturday, June 02, 2012 - 02:22 pm: |
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I just checked my grill thermometer - runs maybe 15-20 degrees hotter than it reads. Better off keeping it a tick over 200, so now I know. I let them get to 190 and pulled them. They feel done to me. I was figuring they'd take a lot longer, so I'll have to reheat them once people show up. The meat was pulling away from the bone, so they're definitely not underdone. Pork shoulder is looking good - sitting in the plateau now. I got a picnic cut, first time for that - bone in with the skin on and all. I cut the skin off but left as much fat on top as I could manage, so we'll see how it turns out. It's probably 8 lbs after the skin is gone, I was figuring 9 hours or so but maybe sooner seeing I was running a tad hot. |
86129squids
| Posted on Saturday, June 02, 2012 - 02:54 pm: |
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Where you at?! I CAN HELP...
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Slaughter
| Posted on Saturday, June 02, 2012 - 03:21 pm: |
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HE!! I'd consider AIRFARE to get myass out there to help! :-) |
Cowboy
| Posted on Saturday, June 02, 2012 - 04:00 pm: |
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I just did a pork shoulder---wt. 11 lbs--smoker temp 215 after 16 hr meat temp 185 it was perfect. |
Cowboy
| Posted on Saturday, June 02, 2012 - 04:07 pm: |
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I have the master built smoker----I use pecan or mesquite pellets |
Harleyms
| Posted on Sunday, June 03, 2012 - 01:20 am: |
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my family likes baby backs, I do a 2 hour smoke then pull them and foil the ribs with a little added liquid (apple cider vinegar with either maple syrup or mustard added) put the back on the heat in foil for 2 hours then 1 hour without foil after that....they almost fall apart by the time I pull them to eat....I never bother to check internal temp just try to keep the smoker temp at 225 my wife refuses to eat ribs at a BBQ place now lol |
Cowboy
| Posted on Sunday, June 03, 2012 - 10:25 pm: |
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By the way we had for desert to nite our 1st. of the season home grown water melon what a way to finish up a day. |
Strokizator
| Posted on Monday, June 04, 2012 - 01:58 pm: |
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If you have the room try this: Place a container with about a 1/2 gallon of water on the grill. Water has the ability to absorb a tremendous amount of heat and even more as it goes from liquid to vapor. This will even out the temps inside the cooker. Explained here at about the 25 minute mark http://www.youtube.com/watch?v=hhNICrOqKi0 Oh yeah, Dang your hide Cowboy! My neighbor has 20 acres of fallow land and the ground squirrels have not only eaten every melon,cantaloupe and cucumber vine but they also completely stripped all peaches, plums and loquats. I won't be eating any home grown this year. Sonsofbitches! (Message edited by strokizator on June 04, 2012) |
S21125r
| Posted on Monday, June 04, 2012 - 04:49 pm: |
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"I won't be eating any home grown this year." Sounds like an all protein diet of grilled ground squirrels ins in order... |
Cowboy
| Posted on Tuesday, June 05, 2012 - 08:01 am: |
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Strokizator----I feel your pain The damn DEER seem to think the property on the back side is thier personal shoping area. |
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