Modified Sparky's Rib's

[RickB]

Thought I would try a little different temp and times for Spark's ribs. Since this is not a weekend cook just the results. Here we go. Rubbed and cooked at 225 for one hour. FL at 275 for one hour. Flipped for another hour at 275. Out of the foil and sauced for one hour at 225. Here's how the looked. Still a little bite but super tender.

Enjoy!

 

[sparky]

those look pretty good to me. nice job partner. why are you taking the temps up and down? go w/ one temp and let them ride. alot of ppl like to smoke for 1 hour and them to the cooking temp. me, i don't like that. i tried it. no bueno for me. some ppl like it. i tried 225° for the entire cook. takes to long. 275° in my opinion if the perfect temp for cooking ribs (thanks carter).

 

[RickB]

those look pretty good to me. nice job partner. why are you taking the temps up and down? go w/ one temp and let them ride. alot of ppl like to smoke for 1 hour and them to the cooking temp. me, i don't like that. i tried it. no bueno for me. some ppl like it. i tried 225° for the entire cook. takes to long. 275° in my opinion if the perfect temp for cooking ribs (thanks carter).

I agree with much of what you say. Here was my thought process. Smoke for one hour adds to much time. Kick to 225. Adds a little smoke. Fl at 275 is perfect as you know. Back to 225 adds more smoke and sets the sauce better. Also if you look at the last pic the fat is not totaly rendered out. Makes for a moister rib. It was just a new try. But it turned out great.

 

[scooter]

Glad you found the process that works for you Rick! That's part of the fun, finding what works for you. Personally, I'm with sparky on setting it to 275 and let it ride the whole way (thanks Fast Freddie), including setting the sauce. That process works for me. I keep experimenting but when I'm cookin for show, I go with 275 the whole way. Starting to find that 275 works well with the big meats as well so no more different temps for different meats for me.

 

[FLBentRider]

It's all about what you like. I like to run them for an hour on smoke.

We don't like fatty ribs, I often adjust the temps to get them done when I want.

Nice looking ribs you have there.

 

[RickB]

Glad you found the process that works for you Rick! That's part of the fun, finding what works for you. Personally, I'm with sparky on setting it to 275 and let it ride the whole way (thanks Fast Freddie), including setting the sauce. That process works for me. I keep experimenting but when I'm cookin for show, I go with 275 the whole way. Starting to find that 275 works well with the big meats as well so no more different temps for different meats for me.

I wish I could say I have found the process that works for me. But I'm not there yet. Still looking for the perfect rib!

 

[RickB]

It's all about what you like. I like to run them for an hour on smoke.

We don't like fatty ribs, I often adjust the temps to get them done when I want.

Nice looking ribs you have there.

This is whats great about this forum. So many different way's to cook the same product. I try them all and pick the best of the bunch. Then I try to make it better!

 

[TentHunter]

Your ribs look pretty good.


I'm with the other guys on the temps, with one minor adjustment...

Back to 225 adds more smoke...

Once the outside layer of meat reaches 140° it stops accepting smoke because the fibers tighten, wall up and water soluble smoke particles can't be carried into the meat (osmosis).

If anything, put the ribs on while they're still cold from the fridge and smoke at a lower temp for the first 20-30 minutes. That's when they can absorb the most smoke.

Once that's done you can raise the pit temp and let them cruise at the same temp (even while foiling).

 

[sparky]

dude, its fun huh. your on a rib quest. i was on a rib quest for over a year. it took me that long to figure out how to cook a great rib. have fun and enjoy it. learn from everyone and ignore everyone. then decide what works best for you. enjoy the ride.

 

[RickB]

Your ribs look pretty good.


I'm with the other guys on the temps, with one minor adjustment...



Once the outside layer of meat reaches 140° it stops accepting smoke because the fibers tighten, wall up and water soluble smoke particles can't be carried into the meat (osmosis).

If anything, put the ribs on while they're still cold from the fridge and smoke at a lower temp for the first 20-30 minutes. That's when they can absorb the most smoke



Once that's done you can raise the pit temp and let them cruise at the same temp (even while foiling).

I am sauceing for the last hour. I know the meat will not take anymore smoke but the sauce will.

 

[RickB]

dude, its fun huh. your on a rib quest. i was on a rib quest for over a year. it took me that long to figure out how to cook a great rib. have fun and enjoy it. learn from everyone and ignore everyone. then decide what works best for you. enjoy the ride.

I ignore no one. I learn from everyone. And when the ride ends I will be a happy soul.

 

[Scallywag]

Good looking cook dude! Like everyone said.... do what works for you!

 

[Chili Head]

No way could I turn a rib down that looked that good! I'm sure they were tasty!

 

[NorCal Smoker]

Great looking cook! Hope you find your zone! Unlike everyone else, I have tried all different temps but still like 225°F the best. I hate that it takes longer, but I just happen to like it better. Don't understand why. Everyone else on this site cooks fantastic and loves their 275°F ribs, but I haven't got it right at that temp yet. Still trying because if Sparky says it's best, it probably is and it is probably user error

 

[So Cal Smoker]

Rick, the ride never ends, that's the joy of it.

 

[TentHunter]

I know the meat will not take anymore smoke but the sauce will.

So how was the smoke level doing that compared to other methods you've tried? I don't always sauce ribs, but next time I do I'll give your method of saucing at a lower temp a try.

Like SoCalSmoker said... This journey never ends.


Now you've got me wanting ribs!