Author Topic: Over cooked ribs  (Read 8271 times)

H3

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Over cooked ribs
« on: October 12, 2015, 02:00:05 PM »
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
Howard from Panama City Beach

elkins20

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Re: Over cooked ribs
« Reply #1 on: October 12, 2015, 02:08:54 PM »
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.
Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

SuperDave

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Re: Over cooked ribs
« Reply #2 on: October 12, 2015, 02:21:40 PM »
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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H3

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Re: Over cooked ribs
« Reply #3 on: October 12, 2015, 03:21:14 PM »
I am not using an Auber, just the built in probe.  Thanks
Howard from Panama City Beach

swthorpe

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Re: Over cooked ribs
« Reply #4 on: October 12, 2015, 03:56:21 PM »
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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SuperDave

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Re: Over cooked ribs
« Reply #5 on: October 12, 2015, 04:00:13 PM »
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.
Model 4, Harrisville, Utah

gregbooras

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Re: Over cooked ribs
« Reply #6 on: October 12, 2015, 04:24:45 PM »
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.



Greg

AlinMA

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Re: Over cooked ribs
« Reply #7 on: October 12, 2015, 04:49:11 PM »
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

« Last Edit: October 12, 2015, 04:53:49 PM by AlinMA »
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smokeasaurus

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Re: Over cooked ribs
« Reply #8 on: October 12, 2015, 05:01:37 PM »
Out of curiosity when you say over-cooked do you mean fall off the bone or were they dried out??
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NDKoze

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Re: Over cooked ribs
« Reply #9 on: October 12, 2015, 06:08:12 PM »
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.
Gregg - Fargo, ND
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DivotMaker

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Re: Over cooked ribs
« Reply #10 on: October 12, 2015, 07:49:51 PM »
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!
Tony from NW Arkansas
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H3

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Re: Over cooked ribs
« Reply #11 on: October 13, 2015, 10:36:26 AM »
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.
Howard from Panama City Beach

DivotMaker

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Re: Over cooked ribs
« Reply #12 on: October 13, 2015, 07:48:07 PM »
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!
Tony from NW Arkansas
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gregbooras

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Re: Over cooked ribs
« Reply #13 on: October 13, 2015, 08:28:54 PM »
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

H3

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Re: Over cooked ribs
« Reply #14 on: October 14, 2015, 12:43:06 PM »
Yes, I smoked them at 225.
Howard from Panama City Beach