Snow/Ice and Ribs

[Greg Rempe]

Did you foil them at any point?

 

[john a]

They appear to be spares, if so they will take longer then BB's. You put them on at 11a and removed them at 7p, what was the temp, did you open the smoker much, etc? In any event, they look great to me.

 

[LarryWolfe]

They sure look gooood to me Craig!!! Very nice!!

 

[wittdog]

Look good to me....

 

[cleglue]

Did you foil them at any point?

I did foil. I was going to foil for only 45 minutes but the ribs weren't receding from the bone. I foiled them for about 1 1/2 , then back on the smoker.

I didn't open the smoker except to foil them. The temperature stayed between 230 and 250 at the grate. I've always used the grate temp in times past. This is the first time I had two probes measuring the smoker temperature. Usually one is in the butt, brisket, or chicken. I never put a thermometer in ribs. I had one probe at the grate the other hanging from the top vent. The temperature difference was between 10 to 20 degrees during the entire cook. I'm using a Maverick ET-73.

I had left over for lunch today and the ribs and beans were great. They were actually really good last night...just took about 2 hours longer than normal.

 

[Cliff H.]

Must have been a stubborn pig.

It all still came out good thats what matters.