churchi Posted April 19, 2017 Report Share Posted April 19, 2017 Hi All, Ok so tomorrow i will be attempting my first rack of pork ribs on my KK. I have read many different ways to do these and i was wondering what is everyone's favourite way to do them on the KK? - Do you cook them naked? (no wrap) - Do you wrap them at a certain time? In either foil or butchers paper? - Should i spritz? or is it not required? - Temp to cook them at? - To use the cold smoker or not? - Any other suggestions? I was thinking of doing them naked for the whole cook. Putting a rub on them and cooking them for enough time to pass the bend and tooth pick test. So thinking of cooking around the 270F mark to they dont take all day. Just wondering what success everyone has had and if you can point me in the right direction for the first cook of pork ribs tomorrow. Cheers. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 19, 2017 Report Share Posted April 19, 2017 @churchi - I never wrap ribs, butts, briskets, etc. Never found the need to wrap, especially in foil. All my cooks come out with great bark and very moist. Spritzing is a carry over from cooking in drafty kettles or stick burners. No need to spritz when you have a KK doing the cooking. I cook my ribs at 225F until they are done. Others here will "turbo cook" the ribs/brisket/butt at something between 250 and 275-300. No big deal; either way works fine. I generally cook St. Louis cut spare ribs (as differentiated from Baby Backs). St Louis cut will take about 5-6 hours (at 225) to get to where they pass the "Bend Test". That means that you pick up the ribs by sliding a pair of tongs under one end until you are about half way . Close the tongs and pick up the rack of ribs. The rack will bend mostly in half and the bark will crack and show some of the meat. Relax. You seem to have a viable plan to put a feast on the table. I'll bet you have absolutely no problems with your cook! You're going to do just fine! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2017 Report Share Posted April 19, 2017 Churchi, no wrapping for me either and no spritzing. They will be great doing what CC says. Quote Link to comment Share on other sites More sharing options...
5698k Posted April 19, 2017 Report Share Posted April 19, 2017 Agree so far, I'm in the 250° camp, but, it's a personal preference. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 19, 2017 Report Share Posted April 19, 2017 I like to run naked at 250-275. Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 19, 2017 Report Share Posted April 19, 2017 22 minutes ago, HalfSmoke said: I like to run naked at 250-275. Is that MPH or KPH? 3 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted April 19, 2017 Report Share Posted April 19, 2017 yes what CC said and i dont wrap either Quote Link to comment Share on other sites More sharing options...
tony b Posted April 19, 2017 Report Share Posted April 19, 2017 2 hours ago, HalfSmoke said: I like to run naked at 250-275. 2 hours ago, Keith B said: Is that MPH or KPH? Here's the bend test for doneness. I'm in the 275F camp, dry rub only, naked, for ribs. No foil/butcher paper or spritzing needed - IMHO. 1 Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 19, 2017 Report Share Posted April 19, 2017 Here's the bend test for doneness. I'm in the 275F camp, dry rub only, naked, for ribs. No foil/butcher paper or spritzing needed - IMHO. I prefer 250f dry rub only and no wrapping. I don't bother opening the grill until 4 hours in. Then I check every 30 minutes for doneness with the bend test.Sent from my SM-N920V using Tapatalk Quote Link to comment Share on other sites More sharing options...
FotonDrv Posted April 20, 2017 Report Share Posted April 20, 2017 No wrapping. Use the grill size and basket splitter to zone cook as well as keep the temps down for the low slow. No spritzing necessary, the KK is a very tight cooking chamber and moisture does not get out easily. Quote Link to comment Share on other sites More sharing options...
Keith OctoForks Posted April 20, 2017 Report Share Posted April 20, 2017 You can never go wrong with the "toothpick" test Probe with a toothpick or something like the probe of a thermapen. Slide it between the bones and when it goes through like warm butter you're good! Quote Link to comment Share on other sites More sharing options...
Pequod Posted April 20, 2017 Report Share Posted April 20, 2017 23 hours ago, Keith B said: Is that MPH or KPH? lbs! 1 Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 20, 2017 Report Share Posted April 20, 2017 5 minutes ago, HalfSmoke said: lbs! ROFL!!! Quote Link to comment Share on other sites More sharing options...
tony b Posted April 20, 2017 Report Share Posted April 20, 2017 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 20, 2017 Report Share Posted April 20, 2017 @tony b - OUCH! I just gouged out BOTH eyes over one. You are one sick and twisted puppy! I think you've caught one too many wayward neutrinos over your career! 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 21, 2017 Report Share Posted April 21, 2017 Hey, I didn't start it. However, adult beverages might have been involved. Just sayin'. That's my story and I'm sticking to it! 2 Quote Link to comment Share on other sites More sharing options...
Keith B Posted April 21, 2017 Report Share Posted April 21, 2017 Hey, I didn't start it. However, adult beverages might have been involved. Just sayin'. That's my story and I'm sticking to it! Lol, that was awesome! Sent from my SM-N920V using Tapatalk Quote Link to comment Share on other sites More sharing options...