Turtle Posted June 3, 2007 Report Share Posted June 3, 2007 I was talking the other day with a friend who is a BBQ nut (I say that in the kindest way ). He travels a lot and when on his trips to different states he thinks nothing of driving five hours one way just to get to a famous BBQ joint. He also collects the sauces of joints from all over the country--he has a whole room in his house dedicated to showcasing his extensive collection of sauces. But here is the question for our expert chefs here on the board.... Have any of you ever done ribs indirect at 180 degrees for 18 hours? This guys swares it is the only way. Personally I am happy with the 6 hour method at 250. What do the experts think?? Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 3, 2007 Report Share Posted June 3, 2007 I had a secy once who would do her thanksgiving turkey at about that temp (180-200) for 12 hours... No carving required - it fell apart at the table. :::: Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 3, 2007 Report Share Posted June 3, 2007 I had a manager who had a standard answer when someone would ask a question like this: She would say "Well,Turtle, how can we test this?" Maybe is was her chemistry PhD that required demonstrable proof of everything? Be sure to let us know how they turn out! Quote Link to comment Share on other sites More sharing options...
Curly Posted June 3, 2007 Report Share Posted June 3, 2007 Re: Rib cook for 18 hours?? ... Personally I am happy with the 6 hour method at 350. What do the experts think?? Yeah, me too 18 hours sounds like overkill times 3 I don't doubt they are good, but I doubt they are 3 times as good. I can't imagine waiting an extra 12 hours for that benefit...but I would come over to his house and try them out. I just had a half rack of my 6 hour ribs today, these that were foodsavered and microwaved in the bag. Dang good my friend. And since today is Chubby's birthday, he got the bones and one rib with the meat still on it. And he also got a full bag of pulled pork. He's sleeping it off on the porch now. Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 3, 2007 Report Share Posted June 3, 2007 Happy birthday, Chubby! He's 2 or 3 now? Livvy will be 12 in 2 weeks. Good doggies. Quote Link to comment Share on other sites More sharing options...
Curly Posted June 3, 2007 Report Share Posted June 3, 2007 Happy birthday, Chubby! He's 2 or 3 now? Livvy will be 12 in 2 weeks. Good doggies. Chubby is the big "1" (1 year old) today. Here he is after sleeping off a large meal. His tummy is prolly very full still Here's a pic after our sod was put in yesterday. (and walkway a week or 2 ago) And here are the baby birds that were born and raised on the back side of our garage. They recently flew the coop. Quote Link to comment Share on other sites More sharing options...
Sanny Posted June 3, 2007 Report Share Posted June 3, 2007 Oh my! I thought Chubby was already 1. Good doggy. Sod and walk look great. And baby birdies too. Mrs Robin has 3 babies on my porch. Did you plant sod over the rusty truck, too? Or is that still a garden feature? Quote Link to comment Share on other sites More sharing options...
Curly Posted June 4, 2007 Report Share Posted June 4, 2007 ...the rusty truck' date=' too? Or is that still a garden feature?[/quote'] What rusty truck, you mean the classic truck I have? No, we had it hauled off to the truck boneyard Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted June 4, 2007 Report Share Posted June 4, 2007 Come-on Curly! Embrace your appalachian-ness! That had "Planter" written all over it! Quote Link to comment Share on other sites More sharing options...
jdbower Posted June 4, 2007 Report Share Posted June 4, 2007 Planter? Just get a tarp and you've got yourself a perfectly usable swimming pool! If women don't find you handsome, they should at least find you handy Quote Link to comment Share on other sites More sharing options...
PrimoSand Posted June 4, 2007 Report Share Posted June 4, 2007 Happy B-day Chubby, Nice looking birthday boy there Curly, nice lookin grass and a very nice looking cabin as well. I just noticed something in the first post from Turtle. ribs (I assume baby backs)/6hours/@350 is 350 correct ? I've been doing 250 and the ribs are very tasty but don't completely want to fall off the bone. They seem like the need to go longer. Do I just need to get the dome temp up to 350 instead of 250 ? thanks jb Quote Link to comment Share on other sites More sharing options...
Curly Posted June 5, 2007 Report Share Posted June 5, 2007 Happy B-day Chubby, Nice looking birthday boy there Curly, nice lookin grass and a very nice looking cabin as well. I just noticed something in the first post from Turtle. ribs (I assume baby backs)/6hours/@350 is 350 correct ? I've been doing 250 and the ribs are very tasty but don't completely want to fall off the bone. They seem like the need to go longer. Do I just need to get the dome temp up to 350 instead of 250 ? thanks jb No, 250 is correct. 6 hrs at 350 would be burnt shoe leather Quote Link to comment Share on other sites More sharing options...
Porkchop Posted June 6, 2007 Report Share Posted June 6, 2007 at 225-250, it's tough to actually BURN ribs. rule of thumb; if it ain't tender enuf, let it cook longer. hotboxing works well too, tho. esp. if you are doing this for guests. Quote Link to comment Share on other sites More sharing options...
Krusty K Posted October 15, 2007 Report Share Posted October 15, 2007 My biggest cook - 5 butts, 10 slabs On my old K7 I just did 5 shoulders (about 8 lbs each) and 10 slabs at once. I did the shoulders on the main grill with a 95% coverage drip pan made of a couple layers of heavy duty foil. Did them for 12 hours, took them out to re-inject, add lump then put back in with the 10 slabs on the upper grill. Doubt you could do that quantity on a the OTB shape and its about full on a round K-type. Those slabs could have stayed longer than the 6 hours I had before I needed to take them off since they were so insulated if you will from the coals. The more indirect - obviously - the longer they can go. If you believe that the smoke either only takes for the first hour or so, or that it stops once internal temp reaches say 140* - and there are advocates of both, then you might have a different reasons for cooking longer. I try for very indirect for 6 hours - 250* to 300*. I'm not sure I see why, all things considered, you'd want to do them longer. I favor "coming off the bone" rather than falling off the bone - if you want falling off the bone you can use an old white electric roasting pan. I'd think if you leave them on long enough at 250* regardless if you've got a K or KK, will eventually or risk, certainly by 18 hours, drying them out. But, like I said, for what reason? I agree that they certainly won't be 3 times better than 6 hours. Quote Link to comment Share on other sites More sharing options...
Fetzervalve Posted October 15, 2007 Report Share Posted October 15, 2007 What is the diameter of a #7 main grill? Quote Link to comment Share on other sites More sharing options...
Sanny Posted October 15, 2007 Report Share Posted October 15, 2007 What is the diameter of a #7 main grill? What's a henweigh? Quote Link to comment Share on other sites More sharing options...
Krusty K Posted October 15, 2007 Report Share Posted October 15, 2007 So its about 22 1/2" main grill - probably advertised as 23". On the upper bracket I use a 18" and obviously 10 slabs won't fit flat on there and they hang off a little, but don't hit the sides of the dome. I believe with enough smoke you can get by overlapping if you have to, and I had to. I have gotten 10 shoulders at once using both main and upper, but its tight and while there are opinions that they need space - if you don't have room, they don't need it that bad, after 18 hours you can shift them once or twice. The nice thing about concrete/ceramic is that the body retains so much heat that our grills return to temp pretty quickly. I quit watching for the BBQ police to come get me for opening the lid too much a while back. IMHO, a lot of BBQ universal truths aren't necessarily true, but ideal situations promulgated by those that are just a little OCD Lucky for us that pass out during low and slows. Or I guess I could say I let mine spike on purpose to get that bark just right. Quote Link to comment Share on other sites More sharing options...
