tomahawk66 Posted September 25, 2016 Report Share Posted September 25, 2016 Cooking for a couple of SWMBO's colleagues tonight who are town from the UK office for a week. Had bought 4 good size SLC pork ribs from the butcher. They are Canadian and fresh (most of the pork ribs I can get here in Singapore are frozen) they are about a kilo per slab (2.2lbs) I'm following the method from Franklin's BBQ book with a few modifications: First I salted the slabs and let them dry brine over night. Then I filled R2D2 (her name has been changed from 'Big blue' by my buddy's star wars obsessed 3 year old!) With coco char on top of a little left over lump from my grilling session last weekend. 30 seconds with the propane torch got one small area lit (super easy as almost immediately the half burned lump under started burning) A half turn open damper and quarter open vents then walked away to begin prep as I was in no rush to get up to temp I thought I'd let her take her time. Ribs ready for rubbin' Pepper, garlic powder and paprika for a simple rub: Popped a few handfuls of Hickory wood chips in a foil pouch with the only opening like a funnel down towards the bottom of the charcoal basket. (Forgot to take a photo before hand so, if the pouch survives I'll share a pic.) As I wanted to spread out the smoke release over a period of time with half the chips I soaked them. Now I know a lot of people say that it doesn't make much difference or that the water really doesn't get into the wood so I put them and the water in my chamber vacuum sealer - theory being that as the vacuum is created it pulls air out of the wood which in turn forces waster in. When it was happening you could see the water fizzing, first from the air escaping from the submerged wood and then just because the vacuum starts to evaporate the water. Here's the chamber vacuum sealer: With the wood on and the deflector in place I gave it a while to heat up and get that nice blue smoke going and then on with the ribs. Did them on two levels coz they were so long! 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 25, 2016 Report Share Posted September 25, 2016 Looking good Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted September 25, 2016 Author Report Share Posted September 25, 2016 Franklin advocates wrapping with foil once the bark is formed - I assume because his big 60 rib racks stick burner looses quite a bit of moisture.What say you? Wrap in foil or no need in the KK?Sent from my SM-G935F using Tapatalk Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted September 25, 2016 Author Report Share Posted September 25, 2016 Cooked at 275F for 5 hours - no wrapping. Over cooked I think as they are a little dry. Epic flavor though!Sent from my SM-G935F using Tapatalk Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 25, 2016 Report Share Posted September 25, 2016 2 hours ago, tomahawk66 said: Franklin advocates wrapping with foil once the bark is formed - I assume because his big 60 rib racks stick burner looses quite a bit of moisture. What say you? Wrap in foil or no need in the KK? Sent from my SM-G935F using Tapatalk I would say no need for foil in a kk Excellent cook Tom 1 Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted September 25, 2016 Author Report Share Posted September 25, 2016 Sent from my SM-G935F using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 25, 2016 Report Share Posted September 25, 2016 Wow that looks awesome perfect looking ribs you nailed it on this one Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 25, 2016 Report Share Posted September 25, 2016 Those ribs do look very tasty and moist. Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted September 25, 2016 Author Report Share Posted September 25, 2016 I still think they didn't need quite so long - ribs are something that I'm not sure I'll ever master!However, the meal went great and I was happy with the home made beans, home made coleslaw and especially the home made Bbq sauce!!Sent from my SM-G935F using Tapatalk Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 25, 2016 Report Share Posted September 25, 2016 (edited) Nice looking ribs. I think ribs is one of those cuts that can't really have a standard time applied to them. Lots of people want to do some version of 3-2-1 when they really need to go by how thick they are. Thinner ribs would just take less time. My last 2 rib cooks were loin back ribs that were very thick and meaty for ribs and took 6 hours without foil. Your ribs look a bit thinner so maybe only 4 hours would have worked. No matter they look delicious. I would have torn into them. Edited September 25, 2016 by ckreef Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted September 25, 2016 Author Report Share Posted September 25, 2016 They were pretty nice to be honest, and sitting in the foil in a cooler for an hour and a half waiting for guests to arrive didn't do any harm - if anything made them more moist!!Sent from my SM-G935F using Tapatalk Quote Link to comment Share on other sites More sharing options...
tomahawk66 Posted September 25, 2016 Author Report Share Posted September 25, 2016 I just guess the best thing to do is find a butcher you like with consistently good ribs and learn to cook those... I think I'll have to do a weekly rib cook from now on until I've got it nailed down. Sent from my SM-G935F using Tapatalk Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 26, 2016 Report Share Posted September 26, 2016 Like Charles (CKreef) said look at the thickness of the ribs and base your cooking time on that. I always try and buy thin pork back ribs and my cooking times are always about the same. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 26, 2016 Report Share Posted September 26, 2016 Do a forum search for "bend test. " or go over to Amazing Ribs (Meathead's) website and see the pictures there. That is the best way to tell when ribs are done. Quote Link to comment Share on other sites More sharing options...
