Saucier Posted October 13, 2007 Report Posted October 13, 2007 Last weekend, I decided to give ribs a whirl. I dialed up the KK & Guru to 250, and put in two racks trimmed St Louis style (with appropriate rub of course). I have heeded the advice of not opening the KK until the end, and it has paid off thus far.. But this time. .. I opened it up and the ribs were over done for sure. However what happeded was that the pit probe for the Guru had popped off the grill where I had clipped it, and flipped itself over onto the top of the ribs, so the Guru had been cranking up the temp until the ribs were that hot. I don't think they would have been edible in anything but the KK. The ends were not really edible, but the rest were still good, and had a nice bark on them. So a lesson learned!! And Dammit if I didn't have to buy another couple of racks to try it out again today! I HATE it when that happens!! Quote
Fetzervalve Posted October 13, 2007 Report Posted October 13, 2007 Saucy, Sorry to hear that. I think the key is to keep the looking to a minimum. I don't know that it is prudent (and you found out) to NEVER take a peak.... I was afraid I would be looking all the time, like I did with the Weber ('cause ya never really knew ) but I have shown great restraint! Was the Guru cranking the whole time? Didn't your dome temp get pretty high? Seems like there may have been some signs that something was wrong. When mine gets stabilized in the low 200's the fan only puffs a split second every half minute or so. Quote
Porkchop Posted October 13, 2007 Report Posted October 13, 2007 never had that problem b4... course, i don't use a guru Quote
Saucier Posted October 13, 2007 Author Report Posted October 13, 2007 Dome temp Well, I wasn't yet in posession of a thermometer for the dome (have one now) so I didn't know the dome temp.. And after reading some rib posts where folks were saying they will look done, but just leave em on... I didn't see a need to check it I reckon. Like I say, it was really more of an pita then anthing else, the most if it was still just fine. I will steal an occasional peek today! I think another batch of the raspberry chipotle sauce is in order too! Quote
ThreeDJ16 Posted October 13, 2007 Report Posted October 13, 2007 Not sure exactly how what happened to occurred, but one tip is where you are clipping the pit probe. I want the least amount of wires inside my grill, so the pit probe gets clipped just through the polder port hole, several inches in (that will give you a reasonable average temperature of your main surface). This way, if it did come unclipped, the situation that happened to you could not happen. Also, cooking ribs, I never use the meat probe as ribs are just too thin to be accurate temps (don't know if you used it, just mentioning). I check every so often (and I flip mine). I do not use the bone twisting in the joint method (to me, they are over cooked at this point). When you can bend at a larger rib joint and they just start to break apart, then it is perfect (btw, I don't actually snap them apart, just test). -=Jasen=- FYI Porkchop, I have never had that happen and I use the Guru often. Quote
dub Posted October 14, 2007 Report Posted October 14, 2007 Dang! I hate hearin' sad tales involving ribs. I've had tough times with 'em too, though. Practice makes betterer, so get back on that horse and do it again do it again dub(now go Q one for the Gipper) Quote
Saucier Posted October 14, 2007 Author Report Posted October 14, 2007 Alrighty then! Well, yesterday I did some St Louies, and put the ribs on the bottom rack, and the trimmings and a 5 lb sirloin roast on the top rack. Pit set to 225, actual temp about 230 or so. In three hours my sirloin roast was @ 140, I pulled it off, as well as the top rack trimmings which looked done. I left the ribs on for two more hours, then foil wrapped em, put em in paper bags and set them in the oven (not on or heated) for an hour before service. I have fixed hundreds of racks of ribs over the years, and had some great ribs @ the world rib contest in Sparks Nevada.. These were better than any of I have ever had. I used one of the rubs in Kirk's book, I think it was called "The old mill" or something like that. But the texture, smoke content, and moist / tender factor were off the graph! My guienna pigs were loosening their belts and hollerin for more! LOL. I am a happy camper now! And Dub you are right... practice does in fact make perfect. And I intend to keep practicing for 40 years more or so Quote
twharton Posted November 7, 2007 Report Posted November 7, 2007 Hey everyone. It's been a Loooonnngg time since I posted but I've been Kamadoing (new verb) like crazy. I have become renown for my ribs over the past year and here's the not so big secret. Use baby backs only. Season however you like. Get the temp stabilized at 200-225. Put the ribs on. DON'T TOUCH FOR SIX HOURS! No gadgets or gurus. I only use the probe for briskets, butt's, cats.... Check it all you want but do not open. Micro adjust the vent / damper for temp but don't open. No guru needed and honestly using natural charcoal the temp fluctuation has never spiked more than 5 degrees. Missed you but I was cooking and eating. Quote
DennisLinkletter Posted November 8, 2007 Report Posted November 8, 2007 It's KOmodoing! Hey everyone. It's been a Loooonnngg time since I posted but I've been Kamadoing (new verb) like crazy. Missed you but I was cooking and eating. We've missed you too.. If your going to introduce anew verb, please spell it correctly as not to confuse people. It's KOmodoing! Welcome back.. Quote
Curly Posted November 8, 2007 Report Posted November 8, 2007 Re: It's KOmodoing! It's KOmadoing! Are you sure that's the correct spelling Quote
DennisLinkletter Posted November 8, 2007 Report Posted November 8, 2007 100% Absolutely Sure! It's KOmodoing! Are you sure that's the correct spelling 100% Absolutely Sure! KO always before KA especially before odo. Quote
Sanny Posted November 8, 2007 Report Posted November 8, 2007 psssst! Double check spelling. Maybe you mean KOMODOing (not KomAdoing). lol Quote
Curly Posted November 8, 2007 Report Posted November 8, 2007 Re: 100% Absolutely Sure! KO always before KA especially before odo. Dennis...are you drunk? Quote
DennisLinkletter Posted November 8, 2007 Report Posted November 8, 2007 Thank God for Admin Spell check! No watching tv, posting with my 2year old Isla on my lap! Thank God for Admin Spell check! Quote
Sanny Posted November 8, 2007 Report Posted November 8, 2007 Hehehee. We love you anyway, Dennis. I understand that a 2 year old in yer lap will affect your ability to spell. It's a known fact! However, your ability to crayon will improve considerably. Quote
Saucier Posted November 8, 2007 Author Report Posted November 8, 2007 Re: Thank God for Admin Spell check! Pffft,, blaming poor typing skills on a helpless cute little girl.... Oh the shame of it all!! No watching tv, posting with my 2year old Isla on my lap! Thank God for Admin Spell check! Quote
scouterpf Posted February 20, 2008 Report Posted February 20, 2008 Wow, what a nice looking girl! Our younger son is an engineer (&almost23) so he is not available; don't know what you use as a substitute for ball bats but you had better start looking now. Quote
scouterpf Posted February 20, 2008 Report Posted February 20, 2008 Dang, are all close to you OK, we just heard of earth quakes! Best of life to all from the state side crowd!! Quote
DMAX Posted February 20, 2008 Report Posted February 20, 2008 Dang' date=' are all close to you OK, we just heard of earth quakes! Best of life to all from the state side crowd!![/quote'] Ditto Dennis, we hope all is well with you, your family and your staff and friends. DMAX Quote
DMAX Posted February 20, 2008 Report Posted February 20, 2008 Anyone know how far this is from Dennis' relative position? Quote
