Ducaticraig Posted November 25, 2012 Report Share Posted November 25, 2012 Here was my 3 1/2 hour rib cook at 275. I smoked with two chunks peach wood and one oak. In all the ribs came out pretty good. Sent from my SCH-I510 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 25, 2012 Report Share Posted November 25, 2012 Re: Pork Ribs What's the scoop in Picture 3 with the butter? and other stuff? Looks interesting. Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted November 25, 2012 Author Report Share Posted November 25, 2012 Re: Pork Ribs Tony, I added yellow mustard, then dry rub and placed on KK for 2 hrs at 275. Then pulled ribs off to double foil. At that time I added brown sugar, butter, and then honey. Foil and place back on KK meat side down for 1 hr. Pull off KK, take drippings from foil and pour over ribs and place back on KK for approx 30 min until done. << Optional, either mop ribs with BBQ sauce before placing on KK for the last 30 min or mop when you pull the ribs off the KK. Can even mop before and after. that's all up to you. The ribs are pretty good even if you decide not to mop with BBQ sauce. Next rib cook I will try something new. I'm going to try starting off with dry rub, then add brown sugar followed up with a little more dry rub. Cook for 60 min then mop BBQ sauce. Cook approx 3 more hours making sure to mop with BBQ sauce every hour. For this cook I will smoke ribs with apple wood or mix with pecan wood which I currently don't have. Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
tony b Posted November 25, 2012 Report Share Posted November 25, 2012 Re: Pork Ribs Classic 3-2-1. Have heard about the honey treatment in foil before, but never tried it. I'm more of a savory over sweet kind of guy. I mostly just CYM and dry rub. Spritz with apple juice/water every hour when they start to brown. Rarely wet sauce my ribs; only when guests ask for it. I only foil wrap if I'm going to hold them for awhile before eating. About your experiment with wet mopping sauce hourly, do you plan to cook those indirect then to avoid burning the sugars, since you won't be wrapping in foil? 1 Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted November 26, 2012 Author Report Share Posted November 26, 2012 Re: Pork Ribs I did not plan on cooking indirect. Can anyone chime in and let me know if I should cook indirect? Sent from my SCH-I510 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Gunner Posted November 26, 2012 Report Share Posted November 26, 2012 Re: Pork Ribs I always to indirect. I just place some foil on the bottom rack. I do the same thing when I wrap them, butter, a little brown sugar, some apple juice and just a little coke a cola. Wrap tight place back on the grill for about 1hour. Works for me Quote Link to comment Share on other sites More sharing options...
mguerra Posted November 27, 2012 Report Share Posted November 27, 2012 Re: Pork Ribs Try a rib cook direct, and then do another one indirect. You won't ever do direct again. Unless. You keep the fire below 220 and put the ribs high up in the dome on the sear grill on top of the main grill. But that's a pain the ass so why bother? Just cook 'em indirect. Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted November 27, 2012 Author Report Share Posted November 27, 2012 Re: Pork Ribs Just an update, I cooked the ribs at 275, not 375. That was a HUGE typo error. Sent from my SCH-I510 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
EGGARY Posted November 27, 2012 Report Share Posted November 27, 2012 Re: Pork Ribs Ribs can be cooked at 350-375. They will just take a shorter time to cook. On the Greeneggers Forum they are called "Turbo-cooked Ribs". Quote Link to comment Share on other sites More sharing options...
Kebab Man Posted July 11, 2013 Report Share Posted July 11, 2013 Re: Pork Ribs I'm cooking ribs tomorrow and thinking about a long slow cook with a lot of wood chips for smoke...say 12 hours indirect. Has anybody done this and would appreciate any and all suggestions. Quote Link to comment Share on other sites More sharing options...
5698k Posted July 11, 2013 Report Share Posted July 11, 2013 Re: Pork Ribs In 12 hrs you'll have charcoal bones. Even at 200 deg, bb's might take 6 hrs, and IMO, no real benefit. For a lo/slo, try 225 for about 5 hrs indirect, more for St. Louis, also slight adjustments for how meaty they are. Robert Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 11, 2013 Report Share Posted July 11, 2013 Re: Pork Ribs Do not go by time when cooking. Depending on what you are cooking, either go by Temperature and or feel. You know how you like your ribs, either "fall-off" the bones,with some chew, or however you like them. Quote Link to comment Share on other sites More sharing options...
tnt Posted July 13, 2013 Report Share Posted July 13, 2013 Re: Pork Ribs I always cook ribs at 250 indirect for 4 hours... They turn out great.. Tony Quote Link to comment Share on other sites More sharing options...
