Smokin-It User Forum!
Recipes => Pork => Topic started by: H3 on October 12, 2015, 02:00:05 PM
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Hey everyone,
I cooked 3 racks of baby backs yesterday. I used the 5 hours no peek, but when I checked them at 4 hours and 30 min they where over cooked. I used about 5 oz of maple wood and cooked at 225. My question is could a build up of smoke/grease on the temp probe make it cook too hot and if so what is the best way to clean it. Thanks
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Hey Howard, Are you talking about the permanent wall mount probe for an Auber. If so I clean mine after every smoke so it is clean. I just use dish soap and water while cleaning the bottom of the smoker and smoke box. I will also use a wire brush on the racks to clean them. I have not done babyback ribs, but have done several full slabs and also St. Louis style ribs. I normally will check mine at the 4 hr. mark. And will sauce them at 4.5 hour and let them go another 30 min. I also use a mix of maple and either oak or hickory at 5 oz. of wood. I would suggest cleaning your probe.
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My question is could a build up of smoke/grease on the temp probe make it cook too hot
Answer is no. Are you using an Auber or standard SI controller? I would do some simulated tests with a remote thermometer to see how the box temp is matching another thermometer.
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I am not using an Auber, just the built in probe. Thanks
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I doubt greese on the probe would cause an issue, and the probe is kind of tucked under a shelf for protection. However, Dave is right...if you have a remote therm (like the Maverick), then put that in the box and see where your temps are when the unit is running. Don't be surprised to see some variation (like +/-10-15F) between the set temp on the box and the actual temps within the unit while smoking. The temp should average out over time to your desired smoking temp.
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For what it is worth, it might also be just a matter of testing baby backs at 4 hours rather than 4.5 hours. I test spares at 4.5 hours and baby backs at 4 as they typically finish sooner than spares.
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Howard,
I buy Berkshire Baby Backs (which are real small bone) and at 5 hours, I sauce and then pull at 5.5 hours total.
Also
Below is a baseline I did with my smoker, as others have suggested you might want to do the same.
(https://www.smokinitforums.com/proxy.php?request=http%3A%2F%2Fi375.photobucket.com%2Falbums%2Foo191%2Fgregbooras%2Fmy%2520smoker%2520heat%2520performance_zps8k15vglg.jpg&hash=1b58ff72f7d7c11abb1b64a70b4fadd614013150) (http://s375.photobucket.com/user/gregbooras/media/my%20smoker%20heat%20performance_zps8k15vglg.jpg.html)
Greg
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I am not using an Auber, just the built in probe. Thanks
I'd run a test as Dave suggested. You may find that the analog dial needs to be adjusted. This link will take you to the instructions. http://www.smokin-it.com/Articles.asp?ID=251
Also in my SI#1 the majority of my smokes are on the middle rack....The closer to the heating element the hotter it is. Just my thoughts....,.,hope they help
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Out of curiosity when you say over-cooked do you mean fall off the bone or were they dried out??
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Also, where did you get your ribs? Were they relatively small or big and meaty?
I get all of my ribs at Sam's Club or Costco, and they are very large and meaty. I don't bother even checking BBs until 5 hours in and St Louis cut until 6 hours in.
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Howard, the guys have very valid questions. We need more details before flying off into a litany of technical solutions. Sometimes, it's as simple as the meat, prep, temp smoked at, use/no use of a water pan, etc... Please give us some more details about these items, and I bet we can figure it out!
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Thanks everyone. I got the ribs at Sams Club. They were big and meaty. I cooked 3 racks, each cut in half. I used the top 2 shelves in my #2 with a pan of apple juice next to the smoker box. Most were dried out and a few were ok. Some of the bone ends were actually burnt. I used Oakridge rib rub for the first time and they had a good bark and flavor. I think I should have checked them at 4 hours.
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What temp did you smoke them at, Howard? Big Sam's ribs shouldn't have been that done after only 5 hours. Surprises me a bit!
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Howard,
Just my 2 cents, If you had the smoker set to 225 degrees, then I don't see how they could be overcooked.
As I said earlier, I would do a baseline and see what your smokers temp really is running at.
Greg
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Yes, I smoked them at 225.
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Ya know, I remember getting a off brand of frozen back ribs years ago and while they looked meaty they really didn't have much meat between the bones......any chance of your ribs being like those??
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Yes, I smoked them at 225.
That's amazing! Could be that your box temp is running high, or you just had a weird batch of ribs! No harm in starting to check them at 4 hours.
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No harm in starting to check them at 4 hours.
Especially if you are getting over cooked ribs.
It could be the ribs or your smoker could be running hot.
Either way I would start checking at the 4 hour mark until you learn the intricacies of your smoker a bit better.
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Howard, This is strange.....Yesterday I smoked St. Louis ribs (trimmed) at 235 for a total of 5 1/4 hours and they were perfect to our taste with no indication of being over done. As Greg, Tony and others have stated a bit more evaluation/information on your smoker would help us to resolve your issue.
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Thanks everyone for your help. I guess it will be 4 hours no peek from now on. Thanks again
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Thanks everyone for your help. I guess it will be 4 hours no peek from now on. Thanks again
Use that as a "starting point," and then adjust accordingly. We talk about the "5 hour no peek" method, but it's just a guideline average.
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Spares. @225 or 230
5+ hours easy.
Just let the go.
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Howard did you use a water pan? The water pan adds moisture to the box. I smoke my babies at 235 with a water pan for 4.5 hours. Never had a bad rib.